51 Sauces Made with Bay Leaf

On the jar: FINES HERBES

Keller's herbed beurre blanc for salmon and leeks

On the jar: RED WINE RED

Thomas Keller's red wine reduction for steak

On the jar: VINAIGRETTE

Carme Ruscalleda's vinaigrette for blanched vegetables

On the jar: SHALLOT

Andreas Caminada's shallot vinaigrette for onion tarte tatin

On the jar: ALLADA

Olleros' allada gallega

On the jar: BLACKBERRY

Blanc's spiced blackberry sauce for roast duck

On the jar: JUICE

From a starred kitchen

On the jar: GREEN-BEAN

Aduriz's sofrito for green beans & eggs

On the jar: ESCABECHE

Aduriz's herb escabeche dressing for salads

On the jar: HOUSE

Jeremy Chan's honey-lavender pickling liquor

On the jar: RABBIT

Aduriz's wine-vinegar marinade for grilled rabbit

On the jar: VIN ROUGE

Etchebest's red wine sauce for steak

On the jar: VINEGAR-MARI

From a starred kitchen

On the jar: ANCHOVY ESCA

Cimarusti's escabeche marinade for anchovies and sardines

On the jar: BRAVA

José Andrés' brava sauce for patatas bravas

On the jar: MOLE AMARILL

Jonathan Zaragoza's golden beet mole amarillo

On the jar: CATALAN

José Andrés' Catalan sofrito for paella, stews, soups

On the jar: PORCINI-PUNT

Michael Tusk's porcini-puntarelle pan sauce finish for salad

On the jar: XNIPEC

Philip Speer's habanero xnipec for grilled carrots

On the jar: AROMATIC

The condiment from Petza's grilled squid with aromatic herbs

On the jar: ARRABIATA

Arrabiata from a starred kitchen

On the jar: ESQUEIXADA

Ángel Zapata Martín's dressing for salt cod esqueixada

On the jar: HONEY-MUSTAR

Ferrer's honey-mustard marinade for pork loin

On the jar: MISO

Irka's miso hollandaise for grilled oysters

On the jar: MUSHROOM

Dommen's mushroom escabeche for black cod

On the jar: ONION JAM

Gaggan Anand's cherry-balsamic onion jam companion

On the jar: ONIONBALSAMI

Nakatsuka's balsamic-orange sauce for braised onions

On the jar: OYSTER

From a starred kitchen

On the jar: PORTOVERMOUT

Takara's port-vermouth sauce for roast game hen

On the jar: SALSA

Olvera's Tijuana-style birria salsa for tacos

On the jar: SMOKED-FISH

Hu Zhuyong's soy-spice soak for smoked fish

On the jar: SOY-DUCK

Zhang Rui's soy braise for duck

On the jar: WILD ROSE

Andrea Carlson's wild rose vinaigrette for green salads

On the jar: ALABAMAMISSI

Twitty's Alabama/Mississippi 'Sauce Beautiful'

On the jar: SICHUAN ML

Sichuan Málà Chile from a national-award-winning chef

On the jar: VERACRUZ

Presilla's Veracruz tomato sauce for fish

On the jar: ANCHO

The table salsa from Ortega's pollo asado

On the jar: BIRRIA CHILE

Salvador Alamilla's chile marinade for beef birria

On the jar: CARNE ASADA

Thomas Bille's citrus marinade for carne asada

On the jar: CHIMICHURRI

The finishing sauce from Garces' skirt steak

On the jar: CHIVE BEURRE

Emeril Lagasse's chive beurre blanc for fish, shellfish

On the jar: CLASSIC

Rautureau's classic French verjus pan sauce

On the jar: FILIPINO ADO

Kuya Lord's Filipino adobo glaze for chicken

On the jar: TOUFFE

Damarr Brown's étouffée sauce for walleye, shrimp, grits

On the jar: RED CHILE

Gourdet's red chile jerk sauce for grilled meats, plantains

On the jar: JOLLOF

Serigne Mbaye's jollof tomato-pepper base for jollof rice

On the jar: REMOULADE

Paul Prudhomme's remoulade for boiled shrimp, seafood

On the jar: ADOBO

Miranda's adobo sauce for fried pork belly

On the jar: CHIMICHURRI

Schiaffino's seaweed chimichurri for grilled squid

On the jar: SPICY PIPI

Koludrovic's spicy pipi paste for gnocchi

On the jar: SPICY TOMATO

Erales's rapid-fire spicy tomato sauce