[Sca-cooks] Verjus replacement

[Carol Eskesen Smith]

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Ussed whit grape juice and red wine vinegar.
Regards,
Brekke

----- Original Message -----
From: Angie Malone
Sent: Monday, October 07, 2002 10:01 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Verjus replacement

At 09:49 PM 10/7/2002 -0400, you wrote:
>On Monday, October 7, 2002, at 09:08 PM, Carol Eskesen Smith wrote:
>
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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...

Yes, I found this sort of replacement to work very well.  Although I did it
with white grape juice because someone was allergic to red wine, so I
didn't want to chance red white vinegar, but I wonder if you did it with
red wine vinegar and white grape juice or red grape juice if it might not
be good.   I might have added a little white vinegar too, although I doubt
that.


         Angeline

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