The only thing I have ever seen/heard it used in is mustard. The only time being an episode of Two Fat Ladies,in which Clarissa made green beans with Roman mustard. She mentioned it but didn't USE it,as it is hard to find,according to her. She said it was a type of "apple vinegar," though NOT apple cider vinegar. I can't remember what she used in its place. Hold on. I'll break out the episode and see...

ETS: Grape juice and red wine vinegar. That's what she used in place of verjus.

FWIW, the mustard she made looked delicious.

That caught my eye, too, and I’m glad I’m not the only one unfamiliar with it! In looking around the web I’m seeing a bunch of articles from just over a decade ago, could be a coincidence but maybe it had a little burst of itness back then?

If you order it on Amazon, they will suggest that you order yellow and brown mustard seeds with it.

Here is a link that gives other possible uses. I'll have to try some of these after I get my Verjus.

There was a fairly well known chef in Australia (Maggie Beer iirc) who was big on verjus in her recipes. It was a substitute for vinegar, also giving the dish/es a subtly different flavour.

Ha yes Maggie Beer, I was just watching one of her videos. The more I’m reading/watching the more intrigued I am. Will be ordering, starting with white.

We can see what labels they’re all using but I’ve not yet seen discussion about quality, so I’m wondering if that’s not a huge issue.

It is good and worth a try. I just find it expensive for what it is. Probably not a big demand. My BIL uses it in place of wine for deglazing or where wine is used in recipes. Fortunately my market has a French one in 8oz bottles rather than the big wine bottles as it needs to be refrigerated after opening and used up within a couple months. (they usually say one month) I buy it when he visits.

When I had a big bottle, I transferred into a smaller vinegar bottle and froze the rest in a ball jar. I made a batch a few years ago. I put in 5 wine grape vines 20 years ago, and one concord. It was a test. Two survived and the concord.

You might see one in your international market. Called something like sour, or green grape juice.

Some vineyards sell it on site. I've only purchased the one brand so I'm guessing they are all a bit different. If you have ever taken a bite of an old growth apple tree, the tiny ones, or any unripe fruit, they have a tartness that overpowers the sugars. Similar. Unsweetened cranberry juice....tart.

I'm wondering if it might be good for those not able to handle the acidity in vinegars. Or have trouble with citrus. My BIL does not drink so it is the perfect replacement.

Best uses is deglazing, sauces, dressings, and I've used it to soak dried fruit like unsweetened cranberries and yellow raisins. And mustards.

Lars, you have the lids with the oxygen remover pump, so you could get more time if you don't go through it fast enough. Or freeze, or ice cube trays can be handy.

Here is the recipe if you want to know how it is made, link, HERE

I also have wine stoppers with an oxygen remover pump, and so I will probably use that when I get my Verjus, which will be on Monday or Tuesday. I will also consider freezing it, as that sounds like the best way to preserve it for later use.

I used to have a grape vine but got rid of it because I got so few grapes from it, and it took up too much space, and so I do not have a source for unripe grapes anymore.

My main use of verjus is identifying pretentious waiters. :) (Oh, and did the chef also use salt?)

You can substitute it for all kinds of things you'd use wine for. Sleevendog mentioned some. Some alcoholics are disturbed by the taste of alcohol in food, but have no issues with verjus. It's very tart.

Lars, it might be fun to find ways to use it rather than preserve it. :)

Many people just seem to juice the grapes and only add salt. Must have a go.

To me, the Verjus does not have all that much flavor, but I do think that grape juice plus vinegar would be a good substitute, but it would not take much vinegar. It does taste almost like tart apple juice, as the grape flavor is pretty subtle. It definitely has less flavor than yuzu, and so I do not think that would be a good substitute, unless you want the yuzu flavor instead.

I do plan to freeze it in an ice tray until I can find some good uses for it. I won't freeze all of it, but since it is fairly expensive, I would like to stretch it out.

Lars, what brand did you buy?

I bought Fusion Napa Valley Verjus Blanc.

TART, yes VERY TART! I bought some a number of years ago after seeing it demonstrated up in Sonoma. I never found the right recipe to justify buying it.