Verjus Recipes


Verjus Salad Dressing

1/2 cup Abacela Verjus
1 tablespoon extra virgin Olive Oil
2 teaspoons minced Shallot
1/4 teaspoon minced Garlic
Salt and Pepper to taste

Combine all ingredients and serve over mixed salad greens. For something a little different try the same recipe above and add Italian Parsley, Thyme, and or Dijon Mustard.

Verjus Fruit Salad

Splash Abacela Verjus over your favorite combination of fruit, using about 3 tablespoons of Verjus per 2½ cups of fruit such as bananas, apples, grapes, and kiwi.

Salmon Poached in Verjus

2 salmon steaks, each 1 1/4-inch thick (about 1 pound total)
1 cup Abacela Verjus
1/4-cup minced shallot
1-tablespoon butter

Place the Verjus and the chopped shallots in an 8 to 10 inch frying pan over high heat. Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes. Lift the fish onto 2 dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup, 5-7 minutes, then whisk in the butter. Pour over the fish. Serves two.

Verjus Spritzer

Place 2 orange slices in a large ice filled glass. Pour 1 cup unflavored sparkling water and 1/4 cup Abacela verjus on top; stir to blend.

We have many other recipes, please email us for the full list.