Italian Sauces

On the jar: AIOLI

Bottura's spread for burgers, vegetables & sandwiches.

On the jar: GARLIC

Bottura's simple tomato passata sauce.

On the jar: SALSA

Massimiliano Alajmo's lovage salsa for grilled sardines.

On the jar: SALSA

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

On the jar: BALSAMIC

The dressing from White's insalata cruda.

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: BAGNETTO

Philippe Léveillé's bagnetto verde for veal tongue.

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: SHERRY-SHALL

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

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: ZESTY

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

On the jar: LEDGER

Luke Selby's easy balsamic vinaigrette.

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: 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: TAMARIND

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

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: BALSAMICHONE

Atherton's balsamic-honey glaze for quail.

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: 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: SALSA

Barrale's black-pepper sauce for turbot.

On the jar: TOMATO

Impero's yellow cherry tomato salsa for pasta.

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: 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: 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: GARLIC

Lidia Bastianich's classic marinara sauce.

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: LENTIL SALAD

Bastianich's warm dressing for lentil country 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: GARLIC HERB

James Beard's aglio e olio sauce for spaghetti.

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: 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: 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: SALSA

Baraghani's pine nut salsa verde for glazed leeks.

On the jar: BALSAMIC

MacKay's balsamic dressing for a tomato panzanella.

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.