A sour juice obtained from crab apples, unripe grapes, or other fruit, used in cooking and formerly in medicine.‘This might be as simple as plain butter and verjuice (acid fruit juice, used as vinegar), or a thicker mixture of wine, egg yolks, butter, sugar, and flavourings.’
- ‘If using lemon juice, pomegranate molasses or verjuice instead of vinegar, use a slightly higher ratio of acidic component.’
- ‘Another use for caudles was as a filling for hot pies, usually with a mixture of wine or verjuice, egg yolks and butter.’
Middle English from Old French vertjus, from vert ‘green’ + jus ‘juice’.
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