Do You Verjus?
I've recently discovered the sheer awesomeness of verjus and am looking for interesting ways to use it. Any great ideas? Please?
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5 Comments:
I've never made it, but I recently had it at a restaurant, with fried softshell crabs. Yum. It tasted buttery and the acid was great with the fried crab.
raspberryberet at 2:08PM on 10/22/07
For those of us, not in the know.
Chaoss at 2:47PM on 10/22/07
I recently had it in Paris in a reduction sauce served over veal medallions.
seyo at 3:14PM on 10/22/07
Where can you get it? Any good on-line gourmet resources to pass on?
MBinDC at 11:14AM on 10/23/07
MBinDC - I got it at www.frenchfeast.com. It's a pretty great french food site (though it doesn't look it, very amaturish). A friend of mine, who is French, and spends a good deal of time in France, says the prices are actually better on this site than they are in France. I checked Verjus on other sites and it was more moneh.
rockykay at 2:40PM on 10/23/07