129 Sauces Made with Capers

On the jar: VIERGE

Ripert's papaya-mango herb vierge for grilled lobster

On the jar: SAUCE GRIBIC

Keller's herbed gribiche-style sauce for asparagus and fish

On the jar: PICHOLINE

Keller's olive-basil vinaigrette for seared salmon

On the jar: GRIBICHE

Thomas Keller's sauce gribiche for salmon, pork, potatoes

On the jar: VIERGE

Ripert's sun-dried tomato sauce vierge for seared tuna

On the jar: ANCHOADE

Ducasse's anchovy-garlic anchoïade

On the jar: TAPENADE

Heston Blumenthal's Antillean tapenade for roast lamb

On the jar: GRENOBLOISE

Pic's grenobloise vinaigrette

On the jar: GRIBICHE

Bocuse's gribiche sauce

On the jar: GRIBICHE

Ducasse's gribiche sauce

On the jar: GRIBICHE

Hélène Darroze's sauce gribiche for asparagus & fish

On the jar: KRUTERQUARK

Caminada's herb quark dip for bread & potatoes

On the jar: HOUSE VINAIG

Andreas Caminada's house vinaigrette for salads

On the jar: LEMONCAPERPA

Blumenthal's lemon-caper-parsley dressing for raw beef

On the jar: GRIBICHE

Ducasse's lighter yogurt-based gribiche

On the jar: MIMOSA

Hélène Darroze's egg mimosa vinaigrette for leeks

On the jar: OLIVE

From a three-star kitchen

On the jar: TAPENADE

Ducasse's classic olive tapenade

On the jar: REMOULADE

Berasategui's parsley-tarragon remoulade

On the jar: RAVIGOTE

Paul Bocuse's classic ravigote sauce

On the jar: RAVIGOTE

Ducasse's ravigote sauce

On the jar: SALSA VERDE

Bottura's Italian salsa verde for burgers, fries

On the jar: SALSA VERDE

Clare Smyth's herby salsa verde for fish and lamb

On the jar: SALSA VERDE

Enrico Crippa's salsa verde for anchovies & grilled meats

On the jar: VIERGE

Vierge from a three-star kitchen

On the jar: MAYONNAISE

Alain Ducasse's shallot mayonnaise for fondue bourguignonne

On the jar: TAPENADE

Tapenade from a three-star kitchen

On the jar: TARTAR

Sergio Herman's tartar sauce for crispy fried fish

On the jar: BAGNA CAUDA

White's bagna cauda vinaigrette

On the jar: SALSA VERDE

The table salsa from Patterson's steamed new potatoes

On the jar: BAGNETTO

Philippe Léveillé's bagnetto verde for veal tongue

On the jar: CAESAR

Jean-François Piège's Caesar sauce for romaine salads

On the jar: KAPRISCITRON

Tommy Myllymäki's caper-lemon-parmesan dressing for zucchini

On the jar: CLASSIC

Nathan Outlaw's classic tartare sauce for fish and chips

On the jar: GRENOBLOISE

Raymond Blanc's caper-lemon sauce for pan-fried fish

On the jar: MUSTARD SEED

Tom Kerridge's mustard seed dressing for steak

On the jar: TARTARE

Kerridge's tartare sauce

On the jar: ANCHOVY

Silverton's finishing sauce, from the published recipe

On the jar: SALSA VERDE

Silverton's charred-lemon salsa verde for chicken, fish

On the jar: CLASSIC REMO

Daniel Boulud's classic remoulade for celery root salad

On the jar: HERB GREEN

Ottolenghi's herb green sauce for roast potatoes, vegetables

On the jar: SALSA VERDE

Silverton's finishing sauce for grilled meats, fish & eggs

On the jar: LEMON BUTTER

Charlie Mitchell's brown butter sauce for fish

On the jar: SALSA VERDE

April Bloomfield's minty salsa verde for roast lamb

On the jar: PARSLEY

April Bloomfield's herby salsa verde for lamb

On the jar: SALSA VERDE

Michael Tusk's Cotogna-style Italian salsa verde

On the jar: SALSA VERDE

Via Carota's Italian salsa verde for grilled meats

On the jar: SALSA VERDE

Barber's salsa verde

On the jar: SAUCE VERTE

Daniel Boulud's herby sauce verte for fish

On the jar: BLACK OLIVE

Max Rocha's black olive dressing for grilled mackerel

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: CSARDRESSING

Terje Ness' Caesar dressing for anchovy salad

On the jar: CAPER

Dahlgren's caper mayonnaise for asparagus

On the jar: SALSA

Skye Gyngell's Classic Herb Salsa Verde

On the jar: SALSA

Gyngell's cumin salsa verde for grilled lamb

On the jar: DRAGON

Filip Claeys' tarragon vinaigrette for fried fish

On the jar: EGG MUSTARD

Hartnett's egg & mustard vinaigrette for asparagus

On the jar: GREEN

Green Universal from a starred kitchen

On the jar: GRIBICHE

The spread from Kitchin's rolled pig's head with langoustine

On the jar: MAYONNAISE

Erwan Ledru's herbed mayonnaise for cold chicken & shrimp

On the jar: HOMEMADE

Rankin's homemade tartare sauce

On the jar: ITALIAN

Roman Paulus's Italian dressing for Italian salads

On the jar: LEMONCAPER

Curtis Stone's lemon-caper fridge vinaigrette for salads

On the jar: LIGHT

Paul Ivic's light sauce tartare for broccoli

On the jar: LOBSTER OIL

Vézina's lobster-oil vinaigrette for caesar

On the jar: SALSA

Skye Gyngell's Lovage Salsa Verde, from the published recipe

On the jar: NASTURTIUM

Hulstone's nasturtium tartare sauce

On the jar: PARSLEY

Marco Visciola's parsley-caper salsa for cappon magro

On the jar: PISTACHIO

The table salsa from Syhabout's green tomatoes

On the jar: RAVIGOTE

J-C Poirier's ravigote sauce for cold meats and seafood

On the jar: SALSA

Davide Oldani's tuna sauce for vitello tonnato

On the jar: SALSA

Michel Roux Jr's tonnato sauce for vitello tonnato

On the jar: SALSA VERDE

Gordon Ramsay's salsa verde for tuna steaks, grilled fish

On the jar: SALSA VERDE

The table salsa from Sarri's red mullet with asparagus

On the jar: SALSA

Stelios Sakalis' salsa verde for braised tongue

On the jar: SALSA

Riccardo Forapani's salsa verde for cotechino sausage

On the jar: SALSA

Enrico Marmo's salsa verde for vegetable cappon magro

On the jar: SALSA

Hartnett's wild garlic salsa verde for grilled vegetables

On the jar: SHALLOT

William Drabble's shallot-caper dressing for chicken salad

On the jar: CAPER

Locatelli's sweet-sour caper salsa for monkfish

On the jar: TAPENADE

Galton Blackiston's tapenade for croutons & goat's cheese

On the jar: TAPENADE

Haraguchi's classic olive tapenade

On the jar: TARTARE

The spread from Fleming's devilled whitebait

On the jar: TARTARE

Blackiston's tartare sauce

On the jar: TARTARE

Lignac's tartare sauce for fried sardines

On the jar: TOMATO

Hartnett's tomato tonnato for a tomato salad

On the jar: MAYONNAISE

Tonin's tuna-almond mayonnaise for amberjack carpaccio

On the jar: WAFU

The finishing sauce from Ishii's oyster meunière

On the jar: WILD GARLIC

The finishing sauce from Banks' miso-glazed monkfish

On the jar: TARTAR

Ina Garten's tartar sauce for fish cakes, fried seafood

On the jar: SALSA VERDE

Goin's feta salsa verde

On the jar: SALSA VERDE

Traci Des Jardins' salsa verde for lamb, grilled meats

On the jar: GARLIC-LEMON

Toni Tipton-Martin's Jubilee remoulade for fried fish

On the jar: MAPLECAPER

Frank Stitt's maple-caper vinaigrette for tuna scallopine

On the jar: PARSLEY

Suzanne Goin's minty salsa verde for grilled fish

On the jar: SALSA RUSTIC

Lidia Bastianich's chunky egg-caper salsa rustica

On the jar: SALSA VERDE

Suzanne Goin's salsa verde for lamb, grilled meats

On the jar: SALSA VERDE

Samin Nosrat's herby all-purpose salsa verde

On the jar: GRIBICHE

Hamilton's sauce gribiche for salmon, asparagus, eggs

On the jar: RAVIGOTE

Pépin's sauce ravigote for fish, cold meats, vegetables

On the jar: SHALLOT HERB

Vivian Howard's little green dress for biscuits, eggs

On the jar: TOMATO CAPER

Jacques Pépin's tomato-caper ravigote for poached salmon

On the jar: VERACRUZ

Presilla's Veracruz tomato sauce for fish

On the jar: AIOLI

Lagasse's caper parsley aioli for fish, vegetables

On the jar: DILL CAPERS

Carolina Gelen's dill-capers topping for chicken couscous

On the jar: CAESAR

The dressing from Baldwin's Caesar salad

On the jar: HERB VERTE

Karyn Tomlinson's herby sauce verte for fish

On the jar: LOBSTER ROLL

The dressing from Kim's lobster roll

On the jar: GREEN SAUCE

Music's magic green sauce for eggs and vegetables

On the jar: COMEBACK

The dip from Evans' rock-salt shrimp

On the jar: RED

Gary Danko's red onion-caper vinaigrette

On the jar: SALSA LUCIA

Francis Mallmann's salsa Lucía for grilled meats

On the jar: SALSA VERDE

Alice Waters' herb salsa verde for grilled meats and fish

On the jar: SALSA VERDE

Thomas Bille's herby salsa verde for carne asada

On the jar: SALSA VERDE

Waxman's salsa verde

On the jar: SALSA

Baraghani's pine nut salsa verde for glazed leeks

On the jar: TARTAR

Lagasse's classic tartar sauce for fried seafood

On the jar: HOMEMADE

Lagasse's homemade tartar sauce for fried fish

On the jar: TAHINI

Ana Sortun's tahini remoulade for seafood & fried veg

On the jar: YOGHURT

Josh Niland's yoghurt tartare for fish and chips

On the jar: CEVICHE

Schiaffino's anchovy ceviche sauce for smoked swordfish

On the jar: AIOLI

Blais's dill-caper aioli for crab cakes

On the jar: SPICY PIPI

Koludrovic's spicy pipi paste for gnocchi

On the jar: TARTAR SAUCE

Acurio's Peruvian-style tartar sauce for fried seafood

On the jar: TARTAR

Ford's tartar sauce for a fried fish sandwich

On the jar: AIOLI

MacKay's sun-dried tomato aioli for crispy artichokes

On the jar: TONNATO

Armstrong's tonnato sauce for golden beets

On the jar: TUNA

Grossi's tuna sauce for a classic vitello tonnato