Label
All
0
Clear all filters

Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Verjus Essence

Rate this recipe

Preparation info
  • About

    4 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Strong, defatted Brown Beef and/or Veal Stock

Method

Procedure

Preparation

  1. Combine the stock and verjus in a nonreactive saucepan.
  2. Simmer the mixture over low heat until it is reduced by two-thirds and has the consistency of light syrup. During the last few minutes of cooking, stir and scrape the bottom of the pan with a heatproof rubber spatula to prevent sticking

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title