Centaur Verjus Du Perigord 500ml

French Verjus

Centaur Verjus Du Perigord 500ml is a beautifully delicate French verjus made from the juice of unripened green grapes from the Périgord region of France. Softer and more rounded than vinegar or lemon juice, it brings gentle acidity with lightly floral, fruity notes that brighten dishes without overpowering them.

Used for centuries in French cooking, verjus is prized for the way it balances rich ingredients while keeping flavours refined and subtle. At i4C, we love using verjus in vinaigrettes, pan sauces, seafood dishes, and buttery sauces where standard vinegar would feel too sharp. It works particularly well with fish, poultry, mushrooms, fresh herbs, olive oil, shellfish, and creamy dressings.

Its mellow acidity also makes it incredibly versatile behind the bar. A splash in cocktails, spritzes, or alcohol-free drinks adds freshness and structure without the harshness of citrus. The flavour sits somewhere between grape juice, white wine, and a very gentle vinegar, making it a favourite ingredient in modern European cooking and contemporary restaurant-style dishes.

Centaur Verjus Du Perigord is naturally unfermented and unfiltered, helping preserve its fresh grape character and subtle complexity.

Key Features:

• 500ml French verjus made from unripened green grapes.
• Produced in the Périgord region of France.
• Delicate floral acidity with a smooth finish.
• Gentler alternative to lemon juice or vinegar.
• Suitable for savoury cooking, desserts, and cocktails.
• Ideal for dressings, marinades, sauces, and deglazing.
• Naturally unfermented grape juice.
• Works well in refined French and Mediterranean recipes.

Recipe Inspiration:

• Whisk verjus with Dijon mustard, olive oil, and shallots for a crisp French-style vinaigrette served over bitter leaves and soft herbs.
• Use it to deglaze a pan after roasting chicken or pork to create a lighter, more balanced sauce with butter and thyme.
• Add a splash to oyster dressings with diced apple and cracked black pepper for a fresh, sharp finish.
• Mix verjus with elderflower cordial and sparkling water for a refreshing summer spritz with subtle acidity.

Why do many cooks prefer verjus over vinegar in delicate dishes?

Verjus provides acidity without dominating other flavours, making it particularly useful in lighter sauces, seafood dishes, and herb-forward recipes where stronger vinegars can become overpowering. It helps maintain balance while keeping ingredients tasting clean and fresh.

What makes verjus popular in French cooking?

Verjus has a long history in French cuisine dating back to medieval cooking, where it was widely used before lemons became common in Europe. It remains popular because it brings acidity with a softer, more elegant finish that suits classic French sauces and dressings.

Can verjus be used in drinks and cocktails?

Yes. Verjus has become increasingly popular in modern cocktails and low-alcohol drinks because it adds acidity and structure without the sharpness of citrus juice. It pairs particularly well with sparkling wine, tonic water, gin, herbs, and stone fruit flavours.

Ingredients:

Green Grape Juice 100% 

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.