By now you already know that verjus is make or break for a delicious non-alcoholic drink, but did you know you can also use it for cooking? We're talking marinades, sauces, dressings and more.
Not as sharp as vinegar, but more tart than white wine, verjus' versatility in the kitchen is really what makes it shine. If you're making something savory (risotto or poached meat), treat it the same way you would white wine. If you're making something sweet (poached fruit or sorbet), treat it like you would lemon juice.
Here are a few recipes on our must-make list:
- Simon Hulstone's Halibut with Verjus and Sweet Onion Sauce
- Scribe Winery's Verjus Roasted Figs and Fromage Blanc Toast
- Grace Parisi's Watercress Salad with Verjus Vinaigrette
- Blue Apron's Verjus-Braised Chicken with Spinach Mashed Potatoes
Let us know what you end up making with your Kally Verjus!
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