From the
Middle Ages through the
Renaissance, verjus was
widely used all over
Western Europe as an ingredient in
sauces, as a
condiment, or to
deglaze preparations. The modern form of
dijon mustard was established in 1856 when Jean Naigeon of Dijon replaced the vinegar usually used in prepared mustard with verjuice. Verjus is called
husroum (حصرم) in Arabic; it is used extensively in Lebanese and Syrian cuisine. Verjus is known as
ab-ghooreh (آبغوره) in
Persian, and it is used extensively in
Persian cuisine, such as in
Shirazi salad.
Modern resurgence Maggie Beer, a South Australian cook, vintner and food writer, started commercial production in 1984, after a harvest of
Rhine Riesling grapes could not be sold. She persuaded a winemaker who was a friend to assist her in turning the juice into verjuice. After slow national sales, 15 years later came international sales, that were then followed in France and elsewhere by local product. Niagara Oast House Brewers in
Niagara-on-the-Lake, Ontario, Canada, developed a farmhouse ale around the use of local Niagara Pinot Noir Verjus, with the first release in fall 2015. ==Usage==