Verjuice

Made from the stabilised juice extracted from unripe grapes, verjuice has a soft acidic quality that enhances sauces and makes it perfect for deglazing pans after roasting or pan-frying. It has been used for centuries in French and other European cuisines; in Australia, Maggie and Colin Beer were the first to produce verjuice commercially and now export it to Japan, the United Kingdom and the United States.