VERJUS from Burgundy 25cl FALLOT

Burgundy verjuice from the Edmond Fallot mustard maker in Beaune is the juice of green grapes: Burgundy grapes picked before they ripen, while still sour. The label recalls that it has been used since ancient times, and that it is used like a good vinegar. Fallot, a family-run Burgundy house since 1840, knows the product well: Dijon mustard was once made with verjuice rather than vinegar, and the house launched a mustard made with pure Burgundy verjuice in 1923.

Its acidity is rounder than a vinegar's, with a taste of fresh grapes. Fallot recommends it for deglazing hot sauces, in place of vinegar or white wine. Add a splash to the pan after searing foie gras, scallops or a duck fillet, then finish the sauce with butter. In a dressing, it pairs with walnut or hazelnut oil, and it seasons a fish tartare or oysters; Fallot even gives a recipe for oysters with verjuice chantilly. Being relatively mild, it also works in a fruit salad or a granita.

Keep the small 25 cl glass bottle closed until the date printed on the cap. Once opened, keep it in a cool place. The verjuice contains sulphites. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.