1. the acidic juice of unripe grapes, crab apples, or other sour fruit, used in cooking and formerly in medicine
Usage: culinary; historical

Examples

• The medieval recipe called for verjuice to add tartness to the sauce.
• She used verjuice made from unripe grapes in her salad dressing.
• The chef preferred verjuice over vinegar for its milder acidity.
• Verjuice was commonly used in European cooking during the Middle Ages.
• The cookbook explained how to make verjuice from crab apples.
• Modern French cuisine still occasionally uses verjuice in certain dishes.