酸葡萄汁是用生葡萄榨制而成的酸味濃厚的果汁。有時也可加入檸檬汁、酢漿草汁等調味。在中世紀的歐洲,酸葡萄汁被廣泛用於製作調味醬汁或醃製食物。
辭源
英文Verjuice一詞來源於中古法語 vertjus,意即「綠色果汁」。
用法
參考文獻
- Lang, Jenifer Harvey (編). Verjuice. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. 1988. ISBN 0517570327. OCLC 777810992.
- The Medieval Kitchen: Recipes from France and Italy, by Odile Redon, Francoise Sabban and Silvano Serventi, University Of Chicago Press, 2000. ISBN 0-226-70684-2 (hardcover); ISBN 0-226-70685-0 (paperback)
參見
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