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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?

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.

I recently had it in Paris in a reduction sauce served over veal medallions.

Where can you get it? Any good on-line gourmet resources to pass on?

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.

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