酸葡萄汁是用生葡萄榨制而成的味濃厚的果汁。有時也可加入檸檬汁、酢漿草汁等調味。在中世紀歐洲,酸葡萄汁被廣泛用於製作調味醬汁或醃製食物。

Thumb
健康全書內採摘青葡萄製作酸葡萄汁的插圖,法國國家圖書館收藏

辭源

英文Verjuice一詞來源於中古法語 vertjus,意即「綠色果汁」。

用法

中世紀用酸葡萄汁烹調的菜餚,現今大多都改成用葡萄酒,只有少數傳統法國和中歐菜餚還保留用酸葡萄汁的習慣。

參考文獻

  • Lang, Jenifer Harvey (編). Verjuice. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia英語Larousse Gastronomique. 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

Wikiwand in your browser!

Seamless Wikipedia browsing. On steroids.

Every time you click a link to Wikipedia, Wiktionary or Wikiquote in your browser's search results, it will show the modern Wikiwand interface.

Wikiwand extension is a five stars, simple, with minimum permission required to keep your browsing private, safe and transparent.