Verjus de Bourgogne 75cl

Edmond Fallot Burgundy verjuice is the juice of Burgundy grapes picked before they ripen, while the berries are still green and sharp. Fallot, a mustard mill based in Beaune, describes it on the label as a seasoning used since the earliest times, to be used like a good vinegar. It is not fermented: its acidity comes from the fruit itself, without the acetic bite of a vinegar. The 75 cl glass bottle has a screw cap.

In the kitchen, pour it wherever you would add a dash of vinegar or lemon. It makes a gentler vinaigrette, whisked with walnut or hazelnut oil. Use it to deglaze a pan after seared foie gras, a duck breast or scallops, and to lift a beurre blanc or a marinade for raw fish. Mustard makers also use it to thin a mustard. A few drops over melon, strawberries or a granita wake up the fruit. Its amber colour goes unnoticed in most sauces.

Keep the unopened bottle until the date shown on the cap. Once opened, keep it in a cool place. You will also find it in our shop, 58 rue Tiquetonne, Paris.