138 Sauces Made with Butter

On the jar: SHALLOT

Daniel Humm's brown butter vinaigrette for vegetables

On the jar: FINES HERBES

Keller's herbed beurre blanc for salmon and leeks

On the jar: MEYER LEMON

Humm's citrus beurre blanc for butter-poached lobster

On the jar: RED WINE RED

Thomas Keller's red wine reduction for steak

On the jar: SAFFRON CREA

Eric Ripert's saffron cream sauce for fish

On the jar: LEMONGRASS

Humm's Thai-lemongrass curry sauce for whitefish, skate

On the jar: YUZU BUTTER

Eric Ripert's yuzu butter emulsion for salmon

On the jar: BASIL TOMATO

Massimo Bottura's tomato-butter finish for pasta

On the jar: BEARNAISE

Herman's béarnaise for grilled steak

On the jar: BERGAMOT

Bergamot- from a three-star kitchen

On the jar: BEURRE BLANC

Clare Smyth's beurre blanc for turbot and lobster

On the jar: BEURRE BLANC

Bocuse's beurre blanc

On the jar: CRME

Chicken Cream from a three-star kitchen

On the jar: CHORON

Choron from a three-star kitchen

On the jar: CHORON

Bocuse's tomato-béarnaise Choron sauce

On the jar: SAUCE

Luiz Filipe Souza's curry-champagne sauce for festive mains

On the jar: DULSE BEURRE

Clare Smyth's dulse beurre blanc for seafood, potato dishes

On the jar: ENGLISH MUST

Clare Smyth's English mustard cream for beef

On the jar: GINGER-SOY

Banctel's curry sauce for cod

On the jar: HOLLANDAISE

Yannick Alléno's hollandaise for eggs Benedict

On the jar: BEARNAISE

Lard béarnaise from a three-star kitchen

On the jar: MISOHOLLANDA

Christian Bau's miso hollandaise for asparagus

On the jar: PARMESAN CRE

Massimo Bottura's Parmesan cream sauce for pasta

On the jar: SALSA

Joan Roca's foyot (béarnaise) sauce for steak tartare

On the jar: SHALLOT

Ducasse's classic béarnaise for steak

On the jar: TOMATO

The Cerea brothers' slow-simmered tomato sauce

On the jar: VINEGAR

Vinegar Express from a three-star kitchen

On the jar: APPLE-BALSAM

Reitbauer's apple-balsamic sauce for turbot

On the jar: BEARNAISE

Serres's Champagne béarnaise for sea bass

On the jar: BEARNAISE

Piège's bearnaise sauce

On the jar: BEARNAISE

Etchebest's bearnaise sauce

On the jar: BLACKBERRY

Blanc's spiced blackberry sauce for roast duck

On the jar: CALVADOS

Blanc's Calvados sauce for baked apples

On the jar: CHIVE-BUTTER

Blanc's chive-butter sauce for pan-fried salmon

On the jar: DASHI-NUSSBU

Brandt's dashi-hazelnut butter sauce

On the jar: HOLLANDAISE

Piège's hollandaise sauce

On the jar: HOLLANDAISE

Etchebest's hollandaise sauce

On the jar: HORSERADISH

From a starred kitchen

On the jar: MIGNONETTE

From a starred kitchen

On the jar: SAGE NUT

Blanc's brown-butter sage sauce for cep tortellini

On the jar: HOLLANDAISE

Kerridge's buttermilk-stabilized hollandaise

On the jar: SUPRME

Etchebest's supreme sauce for roast chicken

On the jar: VIN ROUGE

Etchebest's red wine sauce for steak

On the jar: WHITE WINE

Etchebest's white wine sauce for fish

On the jar: CHUNKY OLIVE

Dave Beran's chunky olive butter for lamb

On the jar: BAGNA CAUDA

Nancy Silverton's bagna cauda for grilled vegetables, bread

On the jar: GARLIC SOY

Tim Flores' mushroom adobo sauce for mushrooms, garlic rice

On the jar: GARLIC HERB

Melissa Perello's garlic-anchovy bagna cauda

On the jar: GUNPOWDER SP

Vijay Kumar's gunpowder spice oil for dosa

On the jar: HERB-MUSTARD

Dave Beran's herb-mustard paste for roast lamb

On the jar: LEMON BUTTER

Charlie Mitchell's brown butter sauce for fish

On the jar: AU POIVRE

Boulud's steak au poivre pan sauce for steak

On the jar: YEAST BUTTER

Noah Sandoval's yeasty butter sauce for pasta

On the jar: YEASTTRUFFL

Noah Sandoval's yeast-truffle butter for pasta

On the jar: BALSAMICMIRI

From a starred kitchen

On the jar: BEARNAISE

Michel Roux Jr's béarnaise for steak

On the jar: BEARNAISE

Lignac's classic béarnaise for grilled steak

On the jar: BEET

Edgar Núñez's beet-butter reduction for meats

On the jar: BEURRE BLANC

Michel Roux Jr's classic beurre blanc for seafood

On the jar: BEURRE BLANC

Robuchon's classic beurre blanc for fish and shellfish

On the jar: BEURRE BLANC

Haraguchi's lemon beurre blanc for grilled fish

On the jar: BLUE CHEESE

Takara's blue cheese cream for roast game hen

On the jar: BORDELAISE

Bordelaise Rapide from a starred kitchen

On the jar: BROWN-BUTTER

Dave Pynt's brown butter-caper-lemon sauce for leeks

On the jar: CARAMEL

Demers's caramel sauce for molten chocolate cake

On the jar: CHARD

Lavado's chard emulsion for pork jowl

On the jar: CRAN-PORT

Vézina's cranberry-port sauce for venison

On the jar: FINGER LIME

Gilmore's finger lime beurre blanc for grilled prawns

On the jar: MOREL

Soontornyanakij's morel sauce for yin yang noodles

On the jar: FRICASSEE

Lam's cream sauce for chicken fricassee

On the jar: HOLLANDAISE

Vézina's hollandaise for eggs & asparagus

On the jar: LEMON

From a starred kitchen

On the jar: HOLLANDAISE

Michel Roux Jr's hollandaise for eggs Benedict, asparagus

On the jar: LEMON

Robuchon's classic hollandaise for asparagus and eggs

On the jar: CITRON

Grégory Marchand's lemon vinaigrette for bitter greens

On the jar: HONEY

Shiraishi's honey-yuzu-truffle dressing for greens

On the jar: MISO

Irka's miso hollandaise for grilled oysters

On the jar: LAVERBREAD

Parry's seaweed beurre blanc from his venison salad

On the jar: ONION JUS

Lalo García's onion cooking jus for meats

On the jar: ONION

Lalo García's onion purée for roasted meats

On the jar: ROASTED

Balbi's piquillo pepper sauce for lobster

On the jar: SAGE

Rizzo's clarified sage butter, a finishing butter

On the jar: BUTTER

Sárközi's soft butter sauce for pike-perch

On the jar: TARRAGON

From a starred kitchen

On the jar: UMAMI BUTTER

Gilmore's umami butter for grilled shiitake

On the jar: WAFU

The finishing sauce from Ishii's oyster meunière

On the jar: CRANBERRY

Daniel Vézina's warm cranberry vinaigrette for game

On the jar: YUZU KOSHO

Vildgaard's yuzu kosho beurre blanc for turbot

On the jar: MAVRODAPHNE

Lazarou's Mavrodaphne wine sauce for veal fillet

On the jar: ALABAMAMISSI

Twitty's Alabama/Mississippi 'Sauce Beautiful'

On the jar: AWAZE BUTTER

Samuelsson's berbere vinaigrette for roasted carrots

On the jar: BERBERE BROW

Marcus Samuelsson's berbere brown butter for carrots

On the jar: BEURRE BLANC

Julia Child's classic beurre blanc for fish

On the jar: BROWN-BUTTER

Howard's finishing sauce, from the published recipe

On the jar: CREOLE

Creole from a national-award-winning chef

On the jar: WARM GARLIC

Lidia Bastianich's warm garlic-anchovy bagna cauda

On the jar: LEMON

Jacques Pépin's classic hollandaise for eggs and asparagus

On the jar: ROQUEFORT BU

Suzanne Goin's Roquefort butter for steak

On the jar: SHALLOT

Julia Child's béarnaise for steak, eggs, vegetables

On the jar: WARM CAUDA

Goin's warm bagna cauda dressing for winter vegetables

On the jar: TWENTY-TWO

Edward Lee's complex 22-ingredient BBQ sauce

On the jar: BACON-PECAN

Paul Prudhomme's bacon-pecan BBQ sauce for ribs

On the jar: BEURRE BLANC

Vallejo's shirodashi beurre blanc for grilled fish

On the jar: CAULIFLOWER

Matt Vawter's cauliflower cream sauce for arancini

On the jar: CHICATANA BU

Adrián Torres's smoky chicatana ant butter

On the jar: CHIMICHURRI

Thomas Bille's chimichurri butter for 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: FINGERLIMETA

Niland's fingerlime-tapioca butter for whiting

On the jar: TOUFFE

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

On the jar: GOCHUJANG BU

Edward Lee's gochujang butter for grilled rib-eye

On the jar: HABANERO

Sánchez's habanero butter for grilled shrimp

On the jar: KOREAN CHILI

Alan Wong's Korean chili vinegar sauce for shrimp, seafood

On the jar: MISO MILK SA

Morishita's creamy miso milk sauce for chicken

On the jar: MOLE SOUBISE

Adrián Torres's silky onion mole soubise

On the jar: NEW MEXICO

New Mexico Mole from a national-award-winning chef

On the jar: PONZU BUTTR

Kris Komori's ponzu butter sauce for fish

On the jar: PRESERVED

The finishing butter from Evans' chargrilled oysters

On the jar: SEAFOOD HERB

Barton Seaver's herb butter for grilled fish

On the jar: SHALLOT

Emeril Lagasse's béarnaise for steak, chicken

On the jar: BBQ

A bbq sauce for brisket & ribs & smoked chicken

On the jar: AKVAVIT

Gibrand's aquavit-chipotle butter for grilled meat

On the jar: VINAIGRETTE

Buffara's biquinho pepper vinaigrette for roast beef

On the jar: BONITO

Wells's bonito butter sauce for roasted red cabbage

On the jar: BROWN

Gausdal's brown sauce for Norwegian meatballs

On the jar: CHAMPAGNE

Couvin's Champagne sauce for quenelles

On the jar: HAY-BUTTER

McConnell's hay-infused butter dressing for potatoes

On the jar: HOLLANDAISE

Jérôme Schilling's Hollandaise Siphon

On the jar: LEMON BALM

Basselot's lemon balm butter for cod

On the jar: PARMESAN

Gomes's Parmesan fondue for a mushroom tart

On the jar: RED WINE

Gibrand's red wine sauce for steak

On the jar: SALSA

Castrellón's yuca-water mojo for grilled corvina

On the jar: SANDEFJORD

Skeie's Sandefjord butter for poached fish

On the jar: CHALOTE

Debuyst's shallot-red wine sauce for steak

On the jar: SORREL CREAM

Blais's sorrel cream sauce for salmon

On the jar: SMOKED

Gausdal's smoked Sandefjord butter for baked salmon

On the jar: LEVAIN SAUCE

From a world-ranked kitchen

On the jar: WAKAME LEMON

Wells's wakame-lemon butter sauce for flounder