63 Sauces Made with Chicken Stock

On the jar: COCONUT CURR

Eric Ripert's coconut curry sauce for shrimp and rice

On the jar: FINES HERBES

Keller's herbed beurre blanc for salmon and leeks

On the jar: BONE MARROW

Humm's bone marrow bordelaise for beef tenderloin

On the jar: LEMONGRASS

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

On the jar: BARBECUE

Ducasse's barbecue sauce

On the jar: GINGER-SOY

Clare Smyth's charred chilli soy-ginger sauce for chicken

On the jar: CRME

Chicken Cream from a three-star kitchen

On the jar: DILL SAUCE

Caminada's dill sauce for char & smoked fish

On the jar: FRENCH

Andreas Caminada's light bouillon-based French dressing

On the jar: GARLIC AIOLI

Ducasse's classic garlic aioli for grand aïoli

On the jar: GINGER-SOY

Banctel's curry sauce for cod

On the jar: HOUSE VINAIG

Andreas Caminada's house vinaigrette for salads

On the jar: AIOLI

Caminada's saffron aioli for fondue chinoise

On the jar: SALSA ALLO

Enrico Bartolini's yuzu sauce for roast chicken

On the jar: SHALLOT

Andreas Caminada's shallot vinaigrette for onion tarte tatin

On the jar: SPICED

From a three-star kitchen

On the jar: MUSTARD SEED

Kuchler's all day dressing

On the jar: BLACK

Tristan Brandt's black garlic mayonnaise for langoustine

On the jar: CUBEB-PFEF

Hans Stefan Steinheuer's cubeb vinaigrette for carabinero

On the jar: SCALLION-GIN

Vicky Lau's ginger-scallion sauce for lobster

On the jar: HAUSDRESSING

Hans Haas' Tantris house dressing for green salads

On the jar: MIGNONETTE

From a starred kitchen

On the jar: OYSTER STIR

Jian Jieming's oyster sauce for beef stir-fry

On the jar: SUPRME

Etchebest's supreme sauce for roast chicken

On the jar: WALNUT OIL

Ellenberger's walnut oil vinaigrette for carpaccio

On the jar: WALNUT

Ellenberger's walnut vinaigrette for venison carpaccio

On the jar: ROASTED

Bayless' roasted tomato-serrano sauce for enchiladas

On the jar: RED CHILE

Bayless's ancho adobo - a Mexican red chile sauce

On the jar: RED ENCHILAD

Rick Bayless's classic red enchilada sauce

On the jar: CALIFORNIA

Jesús Cervantes's almond mole for grilled carrots

On the jar: CARROT MOLE

Philip Speer's sweet-savory carrot mole

On the jar: CHAMPAGNEMUS

Glocker's champagne-mustard vinaigrette

On the jar: GARLIC SOY

Tim Flores' mushroom adobo sauce for mushrooms, garlic rice

On the jar: GARLIC

Melissa Perello's Garlic-Ginger Romesco

On the jar: MOLE BLANCO

Sarah Thompson's creamy mole blanco

On the jar: CHARD

Lavado's chard emulsion for pork jowl

On the jar: CHAYA

Chaya pipián from a starred kitchen

On the jar: EI-SCHNITTLA

From a starred kitchen

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: HOT-SOUR

Hu Zhuyong's thickened stock for hot-sour soup

On the jar: SALTY-SOUR

Satongun's tamarind-lime dressing for duck salad

On the jar: MARINADE

Philippe Mille's honey-bouillon marinade for lobster

On the jar: MISO

Irka's miso hollandaise for grilled oysters

On the jar: ONION JUS

Lalo García's onion cooking jus for meats

On the jar: PORTOVERMOUT

Takara's port-vermouth sauce for roast game hen

On the jar: SMOKED-FISH

Hu Zhuyong's soy-spice soak for smoked fish

On the jar: BRAISED

Dong Zhenxiang's dark braise for sea cucumber

On the jar: SPICED

Tom Shepherd's spiced dressing for beef tartare croustade

On the jar: CAROLINA-STY

Sean Brock's Carolina-style barbecue sauce for ribs, pork

On the jar: PEANUT

Peanut from a national-award-winning chef

On the jar: BBQ

Sean Brock's Southern BBQ sauce for ribs, pulled pork

On the jar: BACON-PECAN

Paul Prudhomme's bacon-pecan BBQ sauce for ribs

On the jar: BIRRIA CONSO

Salvador Alamilla's chile consommé for dipping birria tacos

On the jar: FERMENTED

King's championship fermented black bean sauce

On the jar: FERMENTED

Rosheen Kaul's fermented chilli dip for dumplings

On the jar: TOUFFE

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

On the jar: KOMBUTAMARI

Masako Morishita's kombu-tamari glaze for chicken

On the jar: MOLE NEGRO

Adrián Torres's rich mole negro

On the jar: NEW MEXICO

New Mexico Mole from a national-award-winning chef

On the jar: SALSA

Martínez's salsa guajillo

On the jar: SALSA

Castrellón's chilli bo sauce for wontons

On the jar: SPICY TOMATO

Erales's rapid-fire spicy tomato sauce