It’s good to already be using another thing from my big box of French goodies. It feels like the proportion of food posts in the coming weeks is going to skyrocket, which I am not going to complain about. I mean, it is distracting me from cooking the woodcock I have in my freezer… but that’ll keep, right?
Verjuice (or verjus in French) is a condiment that exists in the space between fruit juice and vinegar. Traditionally it is made from unripe grapes and can be used in any number of recipes that calls for vinegar or lemon juice. As the title of this post states, I decided to use it as a vinegar substitute in a salad dressing alongside some garlic-infused olive oil.
The result was a far subtler and fresher salad dressing than you would have gotten with a cider or sherry vinegar, which is still full of flavour. On it’s own, by which I mean the taste after I properly swigged it from the bottle like a lush, is a cross between grape, lemon and a tart apple. It’s actually really delicious and this will be the base of most of my salad dressings until the bottle runs out.