Glossary V

The food glossary +++ Popular Articles: 'Vegetable', 'Vinegar', 'Varutharacha'
Verjus/Verjuice refers to the acid juice extracted from large unripened grapes which is used as a substitute for lemon juice in sauces, as a condiment and in deglazing.
Vichyssoise refers to a leek and potato soup thickened with cream and traditonally served cold, garnished with chopped chives.
Vierge sauce refers to a kind of sauce prepared with extra-virgin olive oil, lemon juice, salt and pepper.In some cases, butter is also used instead of extra virgin olive oil.
Vincotto refers to an Italian syrup made from cooking the musts of grapes. Vincotto is used in the same way as Balsamic vinegar.

Vandgrød refers to a traditional porridge from Denmark usually barley porridge, made with water.

Vattalappam refers to a Sri Lankan sweets or desserts; a rich egg custard made with palm sugar, coconut milk and cardamom.