| Sharp ingredients, such as verjuice, vinegar, and lemon, were frequently called for in sauces and gravies for mutton during the 17th century. |
| This might be as simple as plain butter and verjuice, or a thicker mixture of wine, egg yolks, butter, sugar, and flavourings. |
| Another use for caudles was as a filling for hot pies, usually with a mixture of wine or verjuice, egg yolks and butter. |
| If using lemon juice, pomegranate molasses or verjuice instead of vinegar, use a slightly higher ratio of acidic component. |
| Toss quickly and add the bay leaf, thyme and verjuice, then the rest of the olive oil. |
| Whisk in the verjuice followed by the walnut oil until you have an emulsified sauce, thick and pale. |
