verjuice's Usage Examples:

Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.

mustard, which originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the.

ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation.

medieval tradition of piquant spicy fruit sauces rendered sharply sour with verjuice or vinegar and served with meat, but created sometime in the 19th century.

a range of gourmet foods, including Pheasant Farm Pate, quince paste, verjuice and gourmet ice creams.

heat, and a liquid such as vegetable or meat stock, a spirit, wine, or verjuice is added to act as a solvent.

As a spice, verjuice powder (pudr e qure) is sometimes reinforced by verjuice and then dried.

seasonings—Plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.

قیمه‌ رشتی‎): with sour pomegranate paste, pomegranate juice, tomato and verjuice; a specialty of Rasht.

spiced sweet-sour repertory typical of upper-class medieval food included verjuice, wine and vinegar in combination with spices such as black pepper, saffron.

originally prepared by making the ground seeds into a paste with must or verjuice.

It is reported that besides venison, onions and red wine, you need verjuice, butter, sugar, nutmeg and cardamom.

In addition to fruit, verjuice, sour grape juice, is often used as flavouring.

Agristada was made by Jews in Iberia before the expulsion from Spain with verjuice, pomegranate juice, or bitter orange juice, but not vinegar.

"unripe", referring to the grapes Usually made with fresh sour grapes or verjuice and has a thinner and aromatic broth.

It is made from almonds, verjuice, and sugar.