Mediterranean Sauces

On the jar: SHERRY-SHALL

Dominique Crenn's shallot vinaigrette for a cheese salad.

On the jar: AIOLI

Bottura's spread for burgers, vegetables & sandwiches.

On the jar: GARLIC

Bottura's simple tomato passata sauce.

On the jar: COCKLE

Martín Berasategui's cockle vinaigrette for seafood.

On the jar: SHERRY

Joan Roca's simple sherry vinaigrette.

On the jar: FENUGREEK-GR

The dressing from Arzak's foie gras totem.

On the jar: COCONUT-LIME

Served with shrimp, crab, and fried seafood.

On the jar: VINAIGRETTE

Castro's black olive vinaigrette.

On the jar: ESCABECHE

León's carrot escabeche.

On the jar: ACACIA

Colagreco's acacia honey vinaigrette.

On the jar: CITRUS

A rich finish for pasta and roasted vegetables.

On the jar: CITRON VERT

Colagreco's lime vinaigrette.

On the jar: HONEY

Colagreco's honey balsamic vinaigrette.

On the jar: SALSA CCTEL

Dacosta's salsa cocktail.

On the jar: YOGURT

The dressing from Berasategui's cucumber-apple salad.

On the jar: VINAIGRETTE

The dressing from Cruz's dressed green salad.

On the jar: KIWIN VERJUS

Joan Roca's kiwi-verjus dressing for seafood salads.

On the jar: ARBEQUINA

Quique Dacosta's Arbequina-Cabernet vinaigrette for tapas.

On the jar: VINAIGRETTE

Elena Arzak's tomato-pepitas vinaigrette for tomato dishes.

On the jar: CALDO

Elena Arzak's gin-apple dressing for foie and seafood.

On the jar: VINAIGRETTE

Dabiz Muñoz's blood-orange vinaigrette for skate.

On the jar: SALSA

Massimiliano Alajmo's lovage salsa for grilled sardines.

On the jar: OIL

Jesús Sánchez's citrus oil for sardines.

On the jar: VINAIGRETTE

Dani García's pulpo vinaigrette for grilled octopus.

On the jar: LEMON-OLIVE

Sven Erik Renaa's lemon-olive dressing for squid.

On the jar: VINAIGRETTE

Carme Ruscalleda's vinaigrette for blanched vegetables.

On the jar: SALSA

Enrico and Roberto Cerea's salsa verde for baby octopus.

On the jar: VINAIGRETTE

Martín Berasategui's honey-cider-mustard vinaigrette.

On the jar: MUSTARD OIL

Ruscalleda's green mustard-oil emulsion for langoustines.

On the jar: NO-WATER

A table salsa for tacos, chips, and grilled meats.

On the jar: SHRIMP

Ruscalleda's shrimp vinaigrette for prawns.

On the jar: STRAWBERRY

Ruscalleda's balsamic strawberry vinaigrette.

On the jar: VINAIGRETTE

Ruscalleda's vinaigrette for empedrat bean salad.

On the jar: SOY-SHERRY

A bright dressing for salads and vegetables.

On the jar: MARINADE

Torres brothers' spiced marinade for eggplant.

On the jar: SHERRY

Chan Yan Tak's sherry vinaigrette for goji salads.

On the jar: SHERRYGRAPES

A bright dressing for salads and vegetables.

On the jar: VINAIGRETTE

Jordi Cruz's mustard vinaigrette for pasta salad.

On the jar: MAYONNAISE

León's parsley mayonnaise for shrimp fritters.

On the jar: MAYONNAISE

Arzak's green mayonnaise for razor clams.

On the jar: ADOBO

León's adobo marinade for mackerel.

On the jar: HAZELNUTSHER

Marcon's hazelnut-sherry vinaigrette for a mushroom salad.

On the jar: BALSAMIC

The dressing from White's insalata cruda.

On the jar: ALLADA

Olleros' allada gallega.

On the jar: SHERRY

Akrame's sherry mustard vinaigrette.

On the jar: VINAIGRETTE

Ricard Camarena's peanut-lupin vinaigrette for bean salads.

On the jar: SALSA

Moreno Cedroni's aromatic sauce for turbot cutlet.

On the jar: SHERRY

Michelangelo Mammoliti's sherry vinaigrette for carpaccio.

On the jar: AIRE

Francis Paniego's airy mayonnaise for seafood & ensaladilla.

On the jar: CUMIN-CORIAN

Sat Bains' cumin-coriander sherry vinaigrette for salads.

On the jar: BAGNETTO

Philippe Léveillé's bagnetto verde for veal tongue.

On the jar: VINAIGRETTE

Xosé Cannas's honey-sherry vinaigrette for mussels.

On the jar: ESCABECHE

Xosé Cannas's escabeche base for marinated mussels.

On the jar: CHANTERELLE

For greens, grains, and roasted vegetables.

On the jar: VINAIGRETTE

Camarena's onion-tomato vinaigrette for bonito tartare.

On the jar: LEMON OIL

Philip Chronopoulos's lemon-oil marinade for veal tartare.

On the jar: CAPER LEAF

Heinz Reitbauer's caper leaf marinade for puntarelle.

On the jar: VINAIGRETTE

Aduriz's cider-oil vinaigrette for green beans.

On the jar: SCALLOP

For greens, grains, and roasted vegetables.

On the jar: ESCABECHE

Aduriz's herb escabeche dressing for salads.

On the jar: JUICE

A tangy pickle condiment for sandwiches and bowls.

On the jar: SAUCE VILO

Avillez's vilão sauce for leftover roast chicken.

On the jar: QUINOA

Aduriz's lemon-oil dressing for quinoa salad.

On the jar: CHICKEN

Aduriz's white wine-lemon marinade for chicken.

On the jar: TUBER

Aduriz's anchovy dressing for root vegetable salad.

On the jar: RABBIT

Aduriz's wine-vinegar marinade for grilled rabbit.

On the jar: SCALLION

For greens, grains, and roasted vegetables.

On the jar: ESCABECHE-SU

Germann's escabeche liquid for char.

On the jar: OLIVELIMEBAL

Johanna Maier's olive-lime marinade for seafood.

On the jar: VEGETABLE

Blanc's citrus escabeche marinade for summer vegetables.

On the jar: PEPERONE

For greens, grains, and roasted vegetables.

On the jar: OREGANO

Silverton's oregano vinaigrette for Italian chopped salad.

On the jar: ALLIOLI

José Andrés' Catalan allioli for grilled meats, seafood.

On the jar: BRAVA

José Andrés' brava sauce for patatas bravas.

On the jar: SHERRY-SHALL

Via Carota's house dressing for greens, farro, chicken.

On the jar: SHERRY-SHALL

José Andrés' olive-orange vinaigrette for salads, carrots.

On the jar: GRILLED

April Bloomfield's herby vinaigrette for grilled vegetables.

On the jar: SHERRY MUSTA

Nancy Silverton's sherry-mustard vinaigrette for beets.

On the jar: SHALLOT

Via Carota's house vinaigrette for green salads.

On the jar: SIMPLE TOMAT

Michael Tusk's simple Italian tomato sauce.

On the jar: LEMONWHITE

Matt Adler's lemon-balsamic vinaigrette for tuna.

On the jar: CARROT-TOP

Jeremy Fox's carrot-top salsa verde for roast carrots.

On the jar: SALSA VERDE

Barber's salsa verde.

On the jar: GARLIC-PARME

The dressing from Silverton's baby romaine salad.

On the jar: LEMON-CHAMPA

The dressing from Silverton's little gem salad.

On the jar: PANZANELLA

A bright dressing for salads and vegetables.

On the jar: WHOLE-GRAIN

Nancy Silverton's whole-grain mustard vinaigrette for leeks.

On the jar: SUNFLOWER

Rob Rubba's sunflower seed gremolata for glazed eggplant.

On the jar: HONEYBALSAMI

Dan Barber's honey-balsamic dressing for kale.

On the jar: BALSAMIC

Puck's Spago balsamic-walnut vinaigrette for salads.

On the jar: SANGRIA

Andrés's sangría vinaigrette for strawberry salad.

On the jar: GAZPACHO

Andrés's gazpacho-style dressing for grilled eggplant.

On the jar: TOMATOWATERM

Andrés's tomato-watermelon sherry dressing for skewers.

On the jar: ANCHOVYPARSL

Raij's anchovy-parsley vinaigrette for short ribs.

On the jar: MUSSELS

Raij's escabeche marinade for mussels crostini.

On the jar: ZESTY

Gordon Ramsay's gremolata for meats, fish, stews.

On the jar: LEDGER

Luke Selby's easy balsamic vinaigrette.

On the jar: WALNUT-MOSCA

The dressing from Barragán's chicory salad.

On the jar: ARRABIATA

Tomato base for pasta, eggs, and seafood.

On the jar: SALSA VERDE

The table salsa from Sarri's red mullet with asparagus.

On the jar: CITRUS-HONEY

The dressing from Accarrino's fennel-citrus salad.

On the jar: PEACH AND

Hartnett's peach and bean vinaigrette.

On the jar: ORANGE

Hartnett's orange mustard vinaigrette.

On the jar: KALE AND

Hartnett's dressing for raw kale & beetroot & red onion.

On the jar: LEMON

The marinade from Soncini's anchovies marinated in lemon.

On the jar: BITTER OIL

The dressing from Bowerman's smoked duck breast salad.

On the jar: HOUSE DRESS

Giorgio Locatelli's red wine vinegar vinaigrette for salads.

On the jar: SALSA BRAVA

Gabriela Cámara's salsa brava for tacos & tostadas.

On the jar: PIPIRRANA

José Pizarro's pipirrana dressing for tomato salad.

On the jar: LEMON-OLIVE

Hayashi Ryohei's simple lemon-olive dressing for salads.

On the jar: VINAIGRETTE

Iñigo Lavado's mustard vinaigrette for grilled fish skewers.

On the jar: MAYONNAISE

Lorenzo Viani's bold mayonnaise for grilled fish.

On the jar: CONDIMENT

Viviana Varese's oil-vinegar condiment for green beans.

On the jar: SALSA

Giuseppe Stanzione's green apple-lime salsa for seafood.

On the jar: GARDEN

Nandu Jubany's tomato-garden dressing for tomato salad.

On the jar: VINAIGRETTE

Samuel Naveira's razor-clam vinaigrette for sea bass.

On the jar: ESCABECHE

Rubén Sánchez-Camacho's mandarin escabeche for seafood.

On the jar: ESCABECHE DE

Pepe Rodríguez Rey's escabeche for sardines.

On the jar: ADOBO

Jason Atherton's honey-chardonnay adobo for beetroot.

On the jar: FENNELORANGE

Lefteris Lazarou's fennel-orange dressing for seafood salads.

On the jar: NEOCLASSICAL

Lefteris Lazarou's vinaigrette for Greek village salad.

On the jar: TOMATO

Andréas Mavrommatis's tomato vinaigrette for grilled squid.

On the jar: TAMARIND

Angie Rito and Scott Tacinelli's dressing for papaya salad.

On the jar: MARINADE

Albert Adrià's mushroom marinade for pickled mushrooms.

On the jar: SEED

Claudio Sadler's sweet-sour mustard seeds for smoked salmon.

On the jar: SALSA

Simon Hulstone's salsa verde for fjord trout and seafood.

On the jar: VINAIGRETTE

Fernando del Cerro's vegetable vinaigrette for scallop salad.

On the jar: BLACK OLIVE

Max Rocha's black olive dressing for grilled mackerel.

On the jar: LEMONOLIVE

Sinthon's lemon-olive oil dressing for prawns.

On the jar: BALSAMICHONE

Atherton's balsamic-honey glaze for quail.

On the jar: OCTOPUS

Hartnett's sherry vinegar dressing for octopus.

On the jar: EMPORDA

Albert Adrià's tomato-soy salsa for ceviche.

On the jar: SAFFRON

Albert Adrià's saffron oil for ceviche.

On the jar: HERB

A savory marinade for chicken, pork, or salmon.

On the jar: TZATZIKI

Ferrer's tzatziki for grilled meats.

On the jar: SALSA

Casarrubias' salsa verde for octopus.

On the jar: HONEYSHERRY

Aranda's honey-sherry vinaigrette for jamón tartare.

On the jar: SALSA

De la Cruz's honey-citrus gastrique for roasted meats.

On the jar: GREEK

Accarrino's yogurt-dill dressing for farro salad.

On the jar: MUSHROOM

Dommen's mushroom escabeche for black cod.

On the jar: SAN MARZANO

Febbrile's San Marzano sauce for pasta.

On the jar: BROAD-BEAN

Locatelli's dressing for broad-bean salad.

On the jar: CAPER

Locatelli's sweet-sour caper salsa for monkfish.

On the jar: JOGHURTDRESS

Müller's house yogurt dressing for salads.

On the jar: SALSA

A table salsa for tacos, chips, and grilled meats.

On the jar: SALSA

A table salsa for tacos, chips, and grilled meats.

On the jar: GARLIC OIL

Naveira's garlic-oil vinaigrette for sea bass.

On the jar: SALSA

Barrale's black-pepper sauce for turbot.

On the jar: TOMATO

Impero's yellow cherry tomato salsa for pasta.

On the jar: MAYONNAISE

Alija's bonito-anchovy mayonnaise for grilled fish.

On the jar: OIL

Alija's spicy garlic oil for Bilbao-style anchovies.

On the jar: OIL

Alija's garlic-cayenne oil for cod cheeks pil-pil.

On the jar: SALSA

Gyngell's cumin salsa verde for grilled lamb.

On the jar: AIOLI

Flamm's veal-stock aioli, the base for his famous tonno.

On the jar: LEMONOLIVE

Flamm's bright lemon dressing for tuna crudo.

On the jar: BRONX CHIPS

Imbert's herbed yogurt dip for fish & chips.

On the jar: SWEET SHERRY

Pizarro's sweet sherry vinegar dressing for a sprouts salad.

On the jar: POTATO

Eggleton's garlic vinaigrette for potato panzanella.

On the jar: SALSA VERDE

Suzanne Goin's salsa verde for lamb, grilled meats.

On the jar: AIOLI

Suzanne Goin's black olive aioli for brisket, beans.

On the jar: ANCHOVY

Rodgers' anchovy vinaigrette for radicchio, bitter greens.

On the jar: SALSA VERDE

Traci Des Jardins' salsa verde for lamb, grilled meats.

On the jar: FRA DIAVOLO

Bobby Flay's fra diavolo BBQ sauce for porterhouse steak.

On the jar: SALSA RUSTIC

Lidia Bastianich's chunky egg-caper salsa rustica.

On the jar: CUMIN VINAIG

Suzanne Goin's cumin vinaigrette for roasted carrots.

On the jar: BALSAMIC-LEM

Suzanne Goin's balsamic-lemon vinaigrette for tomato salad.

On the jar: GARLIC

Lidia Bastianich's classic marinara sauce.

On the jar: PIMENTON

Ashley Christensen's smoky pimentón vinaigrette.

On the jar: TZATZIKI

The dressing from Bailey's roasted spicy eggplant.

On the jar: BUTTERNUT

Samin Nosrat's agrodolce dressing for roasted squash.

On the jar: PECORINO-LEM

Paul Kahan's pecorino-lemon dressing for kale & beet salad.

On the jar: MEYER

Suzanne Goin's Meyer lemon-green olive salsa for fish.

On the jar: SHERRY VINAI

Frank Stitt's sherry vinaigrette for trout salad.

On the jar: BALSAMICSHER

A bright dressing for salads and vegetables.

On the jar: SHERRYWALNUT

Pépin's sherry-walnut dressing for watercress salad.

On the jar: LENTIL SALAD

Bastianich's warm dressing for lentil country salad.

On the jar: MUSTARDSHERR

Kahan's mustard-sherry dressing for a potato salad.

On the jar: SALSA VERDE

Alice Waters' herb salsa verde for grilled meats and fish.

On the jar: SALSA VERDE

Missy Robbins' egg-enriched salsa verde for fish, potatoes.

On the jar: GREEK

Acheson's oregano-lemon vinaigrette for Greek-style salads.

On the jar: GARLIC HERB

James Beard's aglio e olio sauce for spaghetti.

On the jar: HAZELNUT SHE

Matt Vawter's hazelnut vinaigrette for roasted vegetables.

On the jar: GARLIC

Missy Robbins's simple garlic-basil tomato sauce.

On the jar: SALSA VERDE

The table salsa from Satterfield's Spanish mackerel.

On the jar: WARM SUMMER

The dressing from Canora's warm summer vegetable salad.

On the jar: ITALIAN

The dressing from Bissonnette's Italian sausage salad.

On the jar: BURRATA

Dispirito's dressing for burrata, lettuce and tomato salad.

On the jar: SHERRY-AGED

Naomi Pomeroy's sherry-balsamic vinaigrette for bread salad.

On the jar: PEACH AND

Karen Akunowicz's vinaigrette for peach-tomato panzanella.

On the jar: PESTO

Jimmy Bannos Jr.'s arugula pesto for lemon chicken & pasta.

On the jar: CITRUS-HONEY

Jimmy Bannos Jr.'s lemon honey vinaigrette for lemon chicken.

On the jar: RED WINE

Marc Vetri's red wine vinaigrette for panzanella salad.

On the jar: SALSA VERDE

Jeremiah Langhorne's herby salsa verde with sea beans.

On the jar: CATALANE

Steve Hoffman's Catalane vinaigrette for salade Catalane.

On the jar: DILL CAPERS

Carolina Gelen's dill-capers topping for chicken couscous.

On the jar: HONEY-MUSTAR

Sohla El-Waylly's spiced honey-mustard for bravas potatoes.

On the jar: SHERRY

Dan Kluger's sherry vinaigrette for salads & roasted veg.

On the jar: SALSA

Greg and Gabrielle Denton's olive-almond salsa for steak.

On the jar: CALABRIAN

Greg and Gabrielle Denton's olive-champagne vinaigrette.

On the jar: SALSA

Mary Sue Milliken's herb-anchovy salsa verde for artichokes.

On the jar: MUSTARDRED

Barton Seaver's mustard-red wine vinaigrette for panzanella.

On the jar: PESTO

Mackinnon-Patterson's pesto-shallot vinaigrette.

On the jar: GORDAL OLIVE

Niland's olive brine dressing for mackerel.

On the jar: SALSA

Baraghani's pine nut salsa verde for glazed leeks.

On the jar: SPICY RADISH

Badman's spicy radish yogurt sauce, 'Sina's sauce'.

On the jar: YOGHURTGARLI

Andrew McConnell's yoghurt-garlic dressing for herb salad.

On the jar: CHICKPEACITR

Augé's citrus-olive oil toss for a chickpea salad.

On the jar: BALSAMIC

MacKay's balsamic dressing for a tomato panzanella.

On the jar: SPANISH

MacKay's smoked paprika vinaigrette for a chickpea salad.

On the jar: GARUM

Grossi's garum dressing for kingfish crudo.

On the jar: CHOPPED

Grossi's balsamic dressing for a chopped Venetian salad.

On the jar: PEA SALAD

Koludrovic's loose vinaigrette for a pea and farro salad.