What is Verjus? Our Verjus is an acidic juice made by pressing unripe grapes.
 
In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is one of our favorite condiments for cooking and even used in salad dressings and mixed cocktails!
 
You can use white verjus as you would use white wine vinegar, lemon juice, or white wine—it is good in sauces for chicken or fish and even as a marinade. (This is not a wine.)
 
Here is a recipe for you to enjoy using Verjus with salmon.
 
Salmon Poached in Verjus
1 cup Verjus
1/3 cup finely chopped shallots
2 salmon steaks (1 lb. total)
1tsp. butter
 
Place the Verjus and the chopped shallots in 8-10” frying pan over high heat. Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center (approx. 4-5 mins.). Once cooked, lift the fish onto dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup (approx. 5-7 mins) then whisk in the butter. Pour over salmon steaks and serve immediately.