VerJuice – Hamod Hosrom
10,000 LBP
Modern cooks most often use verjuice in salad dressings as the acidic ingredient, when wine is going to be served with the salad. This is because verjuice provides a comparable sour taste component, yet without “competing with” (altering the taste of) the wine the way vinegar or lemon juice would.
Out of stock
Out of stock