So, move over lemons, Verjuice is back! Its uses are many and varied. The most often advised is deglazing pans after cooking fish or meats and creating a tangy sauce from the reduced juices; but it can also be used to marinate, to dress oysters or salads instead of lemon or vinegar, to dress cooked fish or meats when serving, or even as a zesty cordial mixed with soda or tonic.