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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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