Verjus originated in Roman times and was a staple of Parisian kitchens during the 14th and 15th centuries. Made from the juice of unfermented grapes, use it as a gentle acidulant wherever you might find lemon juice or vinegar too tart - which means whenever you want the gentlest bite of flavor. Salad dressings, deglazing the pan when cooking fish and chicken, poaching dried fruit to serve with a glossy dollop of mascarpone.