Verjus is a wonderful grapey condiment that can be used on salads, either straight from the bottle or in a low-kilojoule vinaigrette using walnut, olive or a neutral oil combination with honey or sugar, and sherry or balsamic vinegar. For deglazing, splash into the pan after sautéing light meats such as chicken or veal to make a light sauce. Verjus is mentioned in the medieval manuscript Le Menagier de Paris (c. 1392) and is a traditional seasoning in European wine-producing countries. All over France women produced both their own verjus and their own vinegar.