[Sca-cooks] Verjus replacement

[Daniel Myers]

On Monday, October 7, 2002, at 09:08 PM, Carol Eskesen Smith wrote:

> --
> [ Picked text/plain from multipart/alternative ]
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> The best replacement for verjus I have found is white grape juice, cut
> 3 parts plus 1 part wine vinegar.  It's sweeter than the real thing,
> but unless you have a source of tannic acid to dry the flavor, it's
> probably about as good as you'll get.  We've been working on Markham's
> boiled chicken with verjuce and parsley - simple, and delicious.  We
> first tried wine and vinegar as a replacement, but it's not the same.
> Think very unripe grapes; that's what you're after in verjus...


On the other hand, real verjuice can be purchased online at a
reasonable price from Navarro wineries in California.

	http://www.navarrowine.com/



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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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