What You Need to Know
Water evaporation increases tartaric/malic acid concentration while caramelizing grape sugars (glucose/fructose).
Balances rich dishes without citrus' overpowering acidity, used in sauces and glazes.
Key Parameters
Temperature
98°C
85°C - 115°C
Time
18 min
12 min - 25 min
Equipment
Copper sautoir (best heat distribution)Silicon spatulaChinois (for straining)
Steps
- 1.
Canard à la verjus (Lyon): Counterpoints duck fat
- 2.
Escargot glaze (Burgundy): Replaces lemon
The Science
Primary Reaction
Caramelization and Maillard reaction