Verjuice is used in salad dressings and vinaigrettes, for deglazing of roasting pans to create a rich sauce, as a delicious flavouring for sweet syrups and sauces, and a simple and refreshing mixer in drinks. Used wherever vinegar and white wine are used in cooking, Verjuice is versatile, delicious and refreshing.
Splash verjuice over salads as you would lemon juice or vinegar. Blend it with oil and herbs as in Russell’s Asparagus Vinaigrette, on the following page. Include Verjuice in all kinds of salad dressings, from simple olive oil/Verjuice blends, to aioli, mayonnaise and dijon style mustard dressing.
Verjuice adds life to all sorts of sauces, fresh and cooked. Finely chop your favourite salsa vegies such as tomatoes, capsicum,spring onion & chilli, and combine with 1 or 2 tablespoons of Verjuice to make a refreshing caponata, which is great served over barbecued vegetables and meats.
Baking & Roasting
When a roast has finished cooking, take it from the pan to rest on the serving plate. Deglaze the pan by adding 150ml Verjuice and combine with the cooking juices and fats over a low heat to from a rich and tasty sauce. Serve the meat as required and spoon over a generous dollop of the sauce
A perfect accompaniment to all kinds of seafood. Drizzle over oysters, marinate fishsteaks, & so much more.
Sweets & Syrups
Create delicious syrups for serving with cakes, puddings and desserts by combining Welshmans Reef Verjuice with caster sugar and reducing to make a heavy syrup with loads of tang.
For more recipes using Verjuice click HERE.
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