Verjuice was a popular Medieval/ Renaissance condiment but in reality, it was probably in ancient “Mesopotamia” (roughly in the area of modern-day Iraq), where grapes originated, that it was probably first made and used – the first wine having been produced there circa 4000 BC.
Romans brought grapes to the Mediterranean region and as gourmands, it is believed that verjuice was enjoyed widely throughout the wine-producing European countries. Made by virtually every grape-growing household with access to grapes, the art of producing and using verjuice for both culinary and medicinal purposes was lost during the Middle Ages when the Crusades introduced lemons to France and other Mediterranean wine producing countries.
In 1865, it was Burgundian, Jean Naigeon who replaced vinegar in Dijon mustard with verjuice, and so, it became the “secret” ingredient that gives this sophisticated condiment the smooth, mild acidity for which it is so famous.
Produced in France, Italy and Spain from unripe grapes, in England, verjuice was made from crab Apples and even plums. Indeed, it can be produced from almost any “green” fruit, but today, grapes are the obvious choice due to the convenience of modern-day processing equipment.
