Use of the verjuice in cookery

In current recipes the verjuice is used in two ways: in elaborated dishes and in sauces where one of the ingredients is the verjuice (mustard is the best known example). To obtain a stronger taste, we can boil the agraz in a saucepan and reduce it to the half.

Meat
-Frying pan: add a jet of agraz to the stuck juice; leave it reduce and then wash the meat down with this juice.
-Roasts: To correct the dried roasts cooked in the oven, wash the roast down with agraz or cover with it the bottom of the container. In fatty meats, the agraz makes the dish milder.
-Cooked dishes: when serving, add a spoonful in each portion.
- Carpaccio: season the steaks with a mixture of olive oil and agraz in equal shares.

Fish
-Grill or frying pan: wash the fish down with a spoon of agraz when serving in order to be juicier.
-Oven: to correct the dried fish, wash it down with agraz.
- El salmón marinado se puede regar con una mezcla a partes iguales de aceite y agraz.
-The marinated salmon can be washed down with a mixture of olive oil and agraz in equal shares.

Other dishes
-Legumes: when serving, add a spoon per person. It is suitable for lentils but also for chickpeas and beans.
-Vegetables: wash them down with two spoons.
-Artichokes, cardoon or leaks: add a glass of verjuice to the boiling water.
-Boiled potatoes for salad: when the potatoes are still hot wash them down with agraz.