80 Sauces Made with Cayenne

On the jar: BOUILLABAISS

Humm's bouillabaisse sauce for whitefish, seafood

On the jar: LEMONGRASS

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

On the jar: BEARNAISE

Herman's béarnaise for grilled steak

On the jar: MAYONNAISE

Alain Ducasse's ketchup-whisky mayonnaise for fondue

On the jar: SALSA

Dani García's romesco for escalivada and grilled vegetables

On the jar: AIOLI

Caminada's saffron aioli for fondue chinoise

On the jar: SHRIMP

Shrimp paste sauce from a three-star kitchen

On the jar: TARTAR

Sergio Herman's tartar sauce for crispy fried fish

On the jar: CARROT AND

The dressing from Keane's seared hamachi with carrot salad

On the jar: ANCHOVY

Andreas Döllerer's anchovy mayonnaise for grilled meats

On the jar: ASPARAGUS

The dressing from Haas' marinated white asparagus

On the jar: CAESAR

Tom Kerridge's classic Caesar dressing

On the jar: ELDERFLOWER

Heinz Reitbauer's elderflower-flax vinaigrette for asparagus

On the jar: FENNEL-LIME

Blanc's fennel-lime dressing for mackerel

On the jar: GARLIC-ANCHO

The dressing from Kerridge's coleslaw

On the jar: GREEN PEA

Blanc's vegan pea dip for spring vegetables

On the jar: GREEN-BEAN

Aduriz's sofrito for green beans & eggs

On the jar: HERB HUMMUS

Blanc's herb-flecked hummus, best with a chilli-oil drizzle

On the jar: HORSERADISH

Blanc's horseradish crème fraîche for smoked salmon

On the jar: LETTUCE-GAZP

Fliegauf's lettuce gazpacho, a chilled soup

On the jar: MISO

Fliegauf's miso mayo from his lamb Romandie

On the jar: RABBIT

Aduriz's wine-vinegar marinade for grilled rabbit

On the jar: SAFFRON

Tom Kerridge's saffron mayonnaise for crab fritters

On the jar: SAFFRON

Blanc's saffron rouille for fish soup and croutons

On the jar: HOLLANDAISE

Kerridge's buttermilk-stabilized hollandaise

On the jar: VEGETABLE

Blanc's citrus escabeche marinade for summer vegetables

On the jar: BRAVA

José Andrés' brava sauce for patatas bravas

On the jar: BLACK GARLIC

Noah Sandoval's black garlic aguachile for crab

On the jar: SALAD DRESS

Matsuhisa's garlic-soy Nobu salad dressing

On the jar: LEMON

The dressing from Portale's neoclassic seafood salad

On the jar: ARRABIATA

Arrabiata from a starred kitchen

On the jar: BEURRE BLANC

Robuchon's classic beurre blanc for fish and shellfish

On the jar: BROWN CRAB

Tomos Parry's brown crab mayonnaise for cabbage

On the jar: MUSTARD BBQ

Marchand's garlic mustard seed BBQ sauce

On the jar: OIL

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

On the jar: TAMARIND

Suvir Saran's tamarind chutney for samosas, chaat

On the jar: MAYONNAISE

The spread from Chapman's fish and chips

On the jar: LEMON

Robuchon's classic hollandaise for asparagus and eggs

On the jar: NASHVILLE

Chris Cosentino's Nashville wet chili oil for pollock

On the jar: RAVIGOTE

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

On the jar: SALSA

del Cerro's salsa brava for patatas bravas

On the jar: OIL

Alija's spicy garlic oil for Bilbao-style anchovies

On the jar: ALABAMA

Sean Brock's Alabama white sauce for smoked chicken

On the jar: AIOLI

Suzanne Goin's black olive aioli for brisket, beans

On the jar: CREOLE

Creole from a national-award-winning chef

On the jar: AWASE

Samuelsson's awaze, a berbere-ginger Ethiopian hot condiment

On the jar: RMOULADE

Donald Link's remoulade sauce for shrimp & po'boys

On the jar: TWENTY-TWO

Edward Lee's complex 22-ingredient BBQ sauce

On the jar: ALABAMA

Hugh Acheson's tangy Alabama white sauce

On the jar: HONEY-MUSTAR

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

On the jar: BUTTERMILK

Vernick's buttermilk vinaigrette

On the jar: CAJUN REMOUL

Paul Prudhomme's Cajun remoulade for fried seafood

On the jar: CAYENNE BBQ

Rodney Scott's vinegar-cayenne BBQ sauce for whole hog

On the jar: HONEY-MUSTAR

A dressing for coleslaw & pulled pork sandwiches

On the jar: CREOLE

Lagasse's Creole mustard dressing

On the jar: CREOLE

Lagasse's Creole remoulade for seafood, fried softshell crab

On the jar: FRESH HOT

Lata's fresh cayenne hot sauce

On the jar: CITRUS-HONEY

Emeril Lagasse's barbecue sauce for ribs, chicken, burgers

On the jar: HONEYED

Gelen's roasted garlic-honey sauce

On the jar: AIOLI

Lagasse's lemon aioli for seafood, vegetables

On the jar: CITRUS-HONEY

Chang's lemon ginger dressing

On the jar: AIOLI

Lagasse's lemon-cayenne aioli for cold seafood

On the jar: LOBSTER ROLL

The dressing from Kim's lobster roll

On the jar: COMEBACK

The dip from Evans' rock-salt shrimp

On the jar: BBQ

A bbq sauce for pulled pork & ribs

On the jar: JOLLOF

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

On the jar: AIOLI

Ana Sortun's orange aioli for mezze and seafood

On the jar: PERFECT REMO

Edward Lee's perfect remoulade for fried seafood

On the jar: PRESERVED

The finishing butter from Evans' chargrilled oysters

On the jar: RED BBQ

Rodney Scott's vinegar-pepper sauce for pulled pork

On the jar: TARTAR

Lagasse's classic tartar sauce for fried seafood

On the jar: REMOULADE

Lagasse's New Orleans remoulade for shrimp, po-boys

On the jar: HOMEMADE

Lagasse's homemade tartar sauce for fried fish

On the jar: REMOULADE

Lagasse's blender remoulade for fried seafood

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: SPICY

Chaplin's spicy carrot-miso dressing for salads

On the jar: TOMATO-COCON

Bhatt's tomato coconut chutney

On the jar: MOJO

Rosenberg's citrus-herb mojo for a grain bowl

On the jar: AIOLI

Rosenberg's mustard aioli for a Cubano sandwich