This week, V is for verjus: a sour medieval staple that is suddenly having a revival.
It’s commonplace for recipes to come and go in the cycle of food fashions. But for a stock ingredient to disappear from recipe books, only to be resurrected centuries later, is almost unprecedented.
This is what has happened to verjus. The acidic juice made from pressing unripe grapes or crab apples was something of a storecupboard staple in medieval kitchens. …
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