Verjus gel

This component is not made from fresh grapes, but from verjus: the juice of unripe grapes.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Receptuur voor 900 grams.

Verjus gel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







sushi vinegar



Chardonnay vinegar



agar agar

Preparation method

  • Measure all the ingredients as needed and bring to the boil. Boil for one minute.
  • Set aside to cool and to enable the mixture to fully set.
  • Put the gel through a blender until smooth.

Serving suggestions

  • This can be used as an unusual and tangy element in starters or amuse-bouches.
  • Delicious with shellfish such as oysters and scallops.
  • In a composition with components of sea bass, ginger, and spring onion.

Previous page