65 Sauces Made with Cream

On the jar: FINES HERBES

Keller's herbed beurre blanc for salmon and leeks

On the jar: SAFFRON CREA

Eric Ripert's saffron cream sauce for fish

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: CRME

Chicken Cream from a three-star kitchen

On the jar: COCKTAILSAUC

Christian Jürgens's cocktail sauce for fondue and seafood

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: EGGCREAMGRAI

Pourcel's egg-cream mustard dressing

On the jar: ENGLISH MUST

Clare Smyth's English mustard cream for beef

On the jar: SALSA

Colagreco's bagna cauda, a warm garlic-anchovy dip

On the jar: HANDKAS

Sven Elverfeld's Handkäs cream for cheese plates

On the jar: MAYONNAISE

Sergio Herman's tarragon mayonnaise for festive plates

On the jar: PARMESAN CRE

Massimo Bottura's Parmesan cream sauce for pasta

On the jar: PARMESAN

William Bradley's parmesan fondue for a coddled egg

On the jar: VINEGAR

Vinegar Express from a three-star kitchen

On the jar: DIJON-CREAM

Gabriel Kreuther's Dijon cream vinaigrette for Bibb salad

On the jar: BAGNETTO

Philippe Léveillé's bagnetto verde for veal tongue

On the jar: CAESAR

Putelat's Caesar sauce for romaine salad

On the jar: HORSERADISH

From a starred kitchen

On the jar: MOREL SHERRY

Blanc's sherry-morel cream sauce for chicken

On the jar: TARTARE

Nathan Outlaw's tartare sauce for turbot

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: 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

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: CARAMEL

Demers's caramel custard base for pots de crème

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: PEANUT

Creamy peanut vinaigrette from a starred kitchen

On the jar: CRME

Demers's classic crème anglaise for desserts

On the jar: SABAYON

Sinthon's curry sabayon for warm prawn salad

On the jar: FINGER LIME

Gilmore's finger lime beurre blanc for grilled prawns

On the jar: YOGUR DE

García's goat yogurt-cumin sauce for eggplant escabeche

On the jar: HORSERADISH

Manser's horseradish foam for cured salmon

On the jar: ONION

Lalo García's onion purée for roasted meats

On the jar: PORTOVERMOUT

Takara's port-vermouth sauce for roast game hen

On the jar: ROASTED

Balbi's piquillo pepper sauce for lobster

On the jar: FRHLINGSZWIE

Stefan Beer's scallion foam for pork ribs

On the jar: SWEET

Kempson's sweet mustard sauce

On the jar: VIN JAUNE

Roth's vin jaune mousseline for asparagus and egg

On the jar: VINDALOO SAU

Gaggan Anand's fiery vindaloo sauce for pork

On the jar: MAYONNAISE

Juan Pablo Felipe's warm mayonnaise for white asparagus

On the jar: MADEIRA-PO

Botrini's Madeira-port sauce for beef fillet

On the jar: CAULIFLOWER

Matt Vawter's cauliflower cream sauce for arancini

On the jar: CHIVE BEURRE

Emeril Lagasse's chive beurre blanc for fish, shellfish

On the jar: FINGERLIMETA

Niland's fingerlime-tapioca butter for whiting

On the jar: FRESH

Lagasse's horseradish cream sauce for roast beef, sandwiches

On the jar: FRESH

Lagasse's fresh horseradish sauce for roasts

On the jar: SWEET YOGURT

Meherwan Irani's sweet yogurt sauce for pakoras, chaat

On the jar: CHAMPAGNE

Couvin's Champagne sauce for quenelles

On the jar: CRME

Tissot's whipped red pepper cream for langoustine

On the jar: GINGER CREAM

Rosenberg's ginger-Sriracha cream for seared tuna

On the jar: HAY-BUTTER

McConnell's hay-infused butter dressing for potatoes

On the jar: HOLLANDAISE

Trochon's brown-butter hollandaise for a slow-cooked egg

On the jar: HORSERADISH

Gausdal's horseradish sauce for braised lamb shanks

On the jar: PASSION

Patrik Jaros's Passion Fruit Reduction

On the jar: ROQUEFORTVEA

Pincemin's Roquefort-veal sauce for côte de bœuf

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: SMOKED

Gausdal's smoked Sandefjord butter for baked salmon

On the jar: THON MOUSSE

Basselot's tuna mousse dressing for salade niçoise

On the jar: WHITE

Ryan's white chocolate sauce for a mandarin soufflé