281 Sauces Made with Egg Yolk

On the jar: ANCHOVY

Keller's dressing for Caesar salad & parmesan custard

On the jar: CAESAR

Keller's Surf Club Caesar dressing, anchovy and parmesan

On the jar: AIOLI

Jean-Georges' chipotle mayonnaise for sushi cakes, seafood

On the jar: BALSAMIC

Keller's dressing for green salads

On the jar: MUSTARD

Thomas Keller's Garlic-Shallot Vinaigrette

On the jar: AIOLI

Keller's technique mayonnaise for sandwiches, dipping

On the jar: AIOLI

Ripert's vinegar-dijon mayonnaise for seafood, vegetables

On the jar: AIOLI

Guy Savoy's classic aïoli for whole poached fish

On the jar: ANCHOVY

Alain Ducasse's anchovy cream mayonnaise for fondue

On the jar: ANCHOVY

From a three-star kitchen

On the jar: BEARNAISE

Herman's béarnaise for grilled steak

On the jar: BEEF-FAT

Frantzén's beef-fat mayonnaise for tartare

On the jar: CAVIAR

The dressing from Savoy's skate wing

On the jar: MAYONNAISE

Pic's celery remoulade mayonnaise

On the jar: CHORON

Choron from a three-star kitchen

On the jar: CHORON

Bocuse's tomato-béarnaise Choron sauce

On the jar: MAYONNAISE

Pic's classic mayonnaise

On the jar: COCKTAIL

Alain Ducasse's cocktail sauce for a seafood cocktail

On the jar: CREAM

Andreas Caminada's cream mayonnaise for shrimp cocktail

On the jar: BALSAMIC

Bottura's spread for grilled vegetables & simple proteins

On the jar: EGGPLANT

Saintagne's eggplant mayonnaise for vegetables

On the jar: FERMENTED

Caminada's fermented garlic mayo for fondue

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: AIOLI

Christian Jürgens's garlic aioli for fondue

On the jar: HAND

Goossens's hand-whisked tarragon mayonnaise

On the jar: HOLLANDAISE

Yannick Alléno's hollandaise for eggs Benedict

On the jar: MAYONNAISE

Alain Ducasse's ketchup-whisky mayonnaise for fondue

On the jar: KIMIZU-MAYON

Bau's kimizu mayonnaise for abalone

On the jar: BEARNAISE

Lard béarnaise from a three-star kitchen

On the jar: AIOLI

Frantzén's roast garlic & grilled lemon aioli

On the jar: MAYONNAISE

Sergio Herman's tarragon mayonnaise for festive plates

On the jar: LIGHT

Guérard's light Cuisine Minceur mayonnaise

On the jar: MAYONNAISE

Pras' lime juice tabasco mayonnaise

On the jar: MAYONNAISE

From a three-star kitchen

On the jar: MISO GLAZE

Barbot's miso glaze for eggplant

On the jar: MISOHOLLANDA

Christian Bau's miso hollandaise for asparagus

On the jar: MOJITA

Mojita chili oil mayonnaise from a three-star kitchen

On the jar: MOSTERDVINAI

Peter Goossens's mustard vinaigrette for beef tartare

On the jar: MUSTARD

Joan Roca's mustard emulsion for steak tartare

On the jar: MUSTARD

From a three-star kitchen

On the jar: MAYONNAISE

Giovannini's red-wine mustard mayo for burgers

On the jar: OLIVE OIL

Hélène Darroze's olive oil mayonnaise for eggs mimosa

On the jar: MAYONNAISE

León's parsley mayonnaise for shrimp fritters

On the jar: REMOULADE

Berasategui's parsley-tarragon remoulade

On the jar: MAYONNAISE

Hélène Darroze's peanut mayonnaise for eggs mimosa

On the jar: BEARNAISE

Alléno's raspberry-vinegar twist on béarnaise, for steak

On the jar: MAYONNAISE

Donckele's red wine vinegar Dijon mayonnaise

On the jar: AIOLI

Frantzén's roasted garlic-parsley aioli

On the jar: ROUILLE

Ducasse's saffron rouille for bouillabaisse

On the jar: AIOLI

Caminada's saffron aioli for fondue chinoise

On the jar: SALSA

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

On the jar: SALE

Peter Goossens's salted vinaigrette for smoked eel

On the jar: MAYONNAISE

Alain Ducasse's shallot mayonnaise for fondue bourguignonne

On the jar: SHALLOT

Ducasse's classic béarnaise for steak

On the jar: SHELLFISH-JU

From a three-star kitchen

On the jar: SPICED

From a three-star kitchen

On the jar: SUN-DRIED

Quique Dacosta's sun-dried tomato mayonnaise for canapés

On the jar: TANDOORI MAY

Frechon's tandoori citrus mayonnaise

On the jar: TARTARE

Michel Roux's classic sauce tartare

On the jar: TRUFFLE-BALS

The dressing from Renaut's asparagus tart

On the jar: WASABI-MAYON

Caminada's wasabi mayonnaise for mackerel

On the jar: MAYONNAISE

Michel Roux's classic mayonnaise for cold seafood

On the jar: YOGURT MAYO

Alain Ducasse's yogurt-mayo sauce for crudités

On the jar: MUSTARD SEED

Kuchler's all day dressing

On the jar: ANCHOVY

Andreas Döllerer's anchovy mayonnaise for grilled meats

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: MAYONNAISE

Putelat's toasted buckwheat mayonnaise

On the jar: CAESAR

The dressing from Aikens' Caesar salad

On the jar: CAESAR

Tom Kerridge's classic Caesar dressing

On the jar: CAESAR

Putelat's Caesar sauce for romaine salad

On the jar: RAPSL-FOAM

Mlinarevic's warm rapeseed foam for veal tartare

On the jar: CHEDDAR AND

Nathan Outlaw's cheddar-garlic mayonnaise for club sandwich

On the jar: CHEDDAR

Nathan Outlaw's cheddar-chive mayonnaise for sandwiches

On the jar: CHINOISE

The spread from Grandits' fondue chinoise

On the jar: CLASSIC

Nathan Outlaw's classic tartare sauce for fish and chips

On the jar: DIJON

Tommy Myllymäki's all-purpose Dijon mayonnaise

On the jar: DIJON

Avillez's Dijon emulsion for beef tartare

On the jar: DILL

Akrame Benallal's dill vinaigrette for asparagus

On the jar: DILLMAYONNAI

Henkel's dill mayonnaise for cod

On the jar: DUCK-EGG

Kerridge's duck-egg dressing for asparagus

On the jar: MAYONNAISE

Piège's fat-free mayonnaise

On the jar: FISH

Antonino Cannavacciuolo's fish mayonnaise for langoustines

On the jar: GARLIC-ANCHO

The dressing from Kerridge's coleslaw

On the jar: RAPSL-MISO

Nenad Mlinarevic's garlic-miso dip for roasted chicken

On the jar: MAYONNAISE

Putelat's green chile mayonnaise

On the jar: GRIBICHE

Akrame Benallal's sauce gribiche for cold meats

On the jar: MAYONNAISE

The spread from Kerridge's fish burgers

On the jar: HOLLANDAISE

Piège's hollandaise sauce

On the jar: HOLLANDAISE

Etchebest's hollandaise sauce

On the jar: HOMEMADE

Moriarty's homemade mayonnaise for croque madame

On the jar: HORSERADISH

Franck Putelat's horseradish mayonnaise for roast beef

On the jar: MAYONNAISE

José Avillez's kimchi mayonnaise for tuna tartare

On the jar: KIMIZU

The finishing sauce from Ueno's scallop and onion kimizu

On the jar: KIMIZU

Brandt's kimizu sauce for a wagyu-caviar plate

On the jar: KRUSTENTIERM

Steinheuer's shellfish mayonnaise for carabinero prawns

On the jar: MAYONNAISE

Nathan Outlaw's light olive oil mayo for root coleslaw

On the jar: MAYONNAISE

Nathan Outlaw's lime mayonnaise for seafood & sandwiches

On the jar: LIME

Marcus Wareing's lime mayonnaise for scallops

On the jar: MISO

Fliegauf's miso mayo from his lamb Romandie

On the jar: MAYONNAISE

Franck Putelat's myrtle mayonnaise for game

On the jar: MAYONNAISE

Putelat's olive-confit tomato mayonnaise

On the jar: OLIVE-OIL

Francis Cardenau's olive-oil mayonnaise for cold plates

On the jar: MAYONNAISE

Nathan Outlaw's oyster mayonnaise for fried oysters

On the jar: CACAHUTE

Benallal's peanut vinaigrette for artichoke and chèvre

On the jar: MAYONNAISE

Putelat's mayonnaise for hard-boiled eggs

On the jar: RMOULADE

Etchebest's rémoulade mayonnaise for vegetables

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: SALSA

Guida's ravigote sauce for oysters

On the jar: SEAWEEDWASAB

Tom Kerridge's seaweed-wasabi mayonnaise for oyster fritters

On the jar: MAYONNAISE

Cannavacciuolo's celery mayonnaise for veal head

On the jar: HOLLANDAISE

Kerridge's buttermilk-stabilized hollandaise

On the jar: SHOGA-MISO

From a starred kitchen

On the jar: SMOKED

Wareing's smoked garlic mayonnaise for roast chicken

On the jar: SMOKED

Jeremy Chan's smoky scotch bonnet mayo

On the jar: SMOKED-GARLI

Tom Kerridge's smoked-garlic mayonnaise for barbecue

On the jar: SOBORO-MISO

From a starred kitchen

On the jar: STEAK

Piège's steak tartare dressing

On the jar: MAYONNAISE

The spread from Nieder's trio of lamb with nettle puree

On the jar: TARTARE

Nathan Outlaw's tartare sauce for turbot

On the jar: TARTARE

Kerridge's tartare sauce

On the jar: MAYONNAISE

Putelat's truffle mayonnaise

On the jar: TRFFEL-MAYON

Heiko Nieder's truffle mayonnaise for brioche & eggs

On the jar: WASABI

Chavot's dressing for cured salmon & fennel & pickled ginger

On the jar: MAYONNAISE

Philippe Etchebest's Dijon mayonnaise for frites

On the jar: ZIELONY

From a starred kitchen

On the jar: ANCHOVY CAES

April Bloomfield's anchovy Caesar-style dressing

On the jar: CAESAR

Nancy Silverton's Spacca Caesar dressing for romaine

On the jar: CASHEW

Wolfgang Puck's cashew-sesame dressing for chicken salad

On the jar: AIOLI

Mitchell's champagne vinegar aioli for fries, seafood

On the jar: CHINESE MUST

Puck's Chinese mustard vinaigrette for chicken salad

On the jar: CLASSIC REMO

Daniel Boulud's classic remoulade for celery root salad

On the jar: AIOLI

Boulud's espelette aioli for crudités, poached seafood

On the jar: TONNATO SAUC

Matt Adler's tonnato sauce for seared tuna

On the jar: YUZU KOSHO

Raij's yuzu kosho mayo for deviled eggs

On the jar: AIOLI

Jérôme Ferrer's classic aïoli for fish and frites

On the jar: AIOLI

Laprise's aïoli for whelks & shellfish

On the jar: ALIOLI

Segarra's classic garlic alioli

On the jar: ANCHOVY

Gyngell's anchovy dressing for sprouting broccoli

On the jar: RBOL

Lastra's chile emulsion for beetroot tostada

On the jar: BACONSOY

Jason Atherton's bacon-soy mayonnaise for a BBLT

On the jar: BASIC

Brian Mark Hansen's basic mayonnaise for everyday use

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: MAYONNAISE

Luigi Tramontano's beet mayonnaise for summer seafood

On the jar: MAYONNAISE

Lorenzo Viani's bold mayonnaise for grilled fish

On the jar: SALSA

Lastra's bone-marrow salsa for lobster tacos

On the jar: MAYONNAISE

Alija's bonito-anchovy mayonnaise for grilled fish

On the jar: BROWN CRAB

Tomos Parry's brown crab mayonnaise for cabbage

On the jar: CSARDRESSING

Terje Ness' Caesar dressing for anchovy salad

On the jar: CAESAR

Adam Handling's Caesar mayo for roasted broccoli

On the jar: CARAMEL

Demers's caramel custard base for pots de crème

On the jar: MAYONNAISE

Jacquin's classic homemade mayonnaise

On the jar: CELERIAC

Harris's anchovy mayonnaise for a celeriac remoulade

On the jar: CHILLI

Michel Roux Jr's chilli mayonnaise for octopus salad

On the jar: MAYONAISE

Bijdendijk's classic mayonnaise for oeufs mayo

On the jar: COCKTAIL

Lignac's cocktail sauce for burgers and fries

On the jar: CORN-OIL

Richard Corrigan's corn-oil mayonnaise for Russian salad

On the jar: CREAMY LEMON

Telepan's creamy lemon vinaigrette

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: DIJONNAISE

Ferrer's dijonnaise for cold meats

On the jar: DILL

Welburn's dill mayonnaise for cured salmon

On the jar: DUCK

Balbi's duck egg-yolk mousse for carabinero prawn

On the jar: EGG-YOLK

Abergel's egg-yolk tare dip for chicken tsukune

On the jar: MUSTARD

Grégory Marchand's English mustard mayo for smoked mackerel

On the jar: ENGLISH

From a starred kitchen

On the jar: MAYONNAISE

Cogo's fir-essence mayonnaise for mixed salad

On the jar: GALANGAL-MAY

Hartmann's galangal mayonnaise for cucumber & leek

On the jar: AIOLI

Gilmore's garlic aioli for cauliflower fritters

On the jar: GARLIC

Richard Corrigan's garlic mayonnaise for poached chicken

On the jar: GARLIC

Michel Roux Jr's garlic mayonnaise

On the jar: GRAPESEED

Léa Linster's grapeseed-oil mayonnaise for cold plates

On the jar: HARISSASAFFR

Galvin's finishing sauce for fish soup

On the jar: HAZELNUT

Kitchin's hazelnut mayonnaise for venison tartare

On the jar: HERB

Roman Paulus's herb mayonnaise for the Czech table

On the jar: MAYONNAISE

Erwan Ledru's herbed mayonnaise for cold chicken & shrimp

On the jar: HOLLANDAISE

Vézina's hollandaise for eggs & asparagus

On the jar: HOMEMADE

Hartnett's homemade mayonnaise for crab salad

On the jar: HOMEMADE

Rankin's homemade tartare sauce

On the jar: HONEY-MUSTAR

Woongchul Park's honey-dijon mayo for beef tartare

On the jar: MAYONNAISE

The spread from Chapman's fish and chips

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: MAYONNAISE

The spread from Elefante's Capri lobster salad

On the jar: LEMON

Grazia Soncini's lemon mayonnaise for seafood & sandwiches

On the jar: LEMON

Davide Scabin's everyday lemon mayonnaise

On the jar: LEMON-TARRAG

Gordon Ramsay's olive oil hollandaise for asparagus, eggs

On the jar: CITRUS

Dani Frías' light citrus mayonnaise for chilled prawns

On the jar: LIGHT

Paul Ivic's light sauce tartare for broccoli

On the jar: LIMECORIANDE

Daniel Galmiche's saffron mayonnaise for salmon

On the jar: MARIE ROSE

Elliott-Crenn's Marie Rose sauce for prawns

On the jar: MAYONNAISE

Guy Ravet's mimosa mayonnaise for pike-perch

On the jar: MISO

Irka's miso hollandaise for grilled oysters

On the jar: NASTURTIUM

Bart Stratfold's nasturtium emulsion for vegetable plates

On the jar: NIOISE

Bent Stiansen's Niçoise dressing for salade Niçoise

On the jar: AIOLI

Lignac's olive oil aïoli for a classic aïoli garni

On the jar: PARSLEY

Byatt's parsley mayonnaise for baked sea bass

On the jar: RED WINE

Antonia Klugmann's red wine mayonnaise for braised snails

On the jar: AIOLI

Barragán's roasted garlic chilli jam aioli

On the jar: AIOLI

Dominic Chapman's saffron aioli for potato salad

On the jar: MAYONNAISE

From a starred kitchen

On the jar: SALSA

Michel Roux Jr's tonnato sauce for vitello tonnato

On the jar: SESAME-MUSTA

Marcello Tully's sesame-mustard dressing for wild salmon

On the jar: MAYONNAISE

Tom Shepherd's smoked mayonnaise for beef tartare croustade

On the jar: SOUS-VIDE

Lin's sous-vide egg yolk purée for beef tartare

On the jar: ESTRAGONMAYO

William Jørgensen's tarragon mayonnaise for cold fish

On the jar: TARRAGON

Sommerin's tarragon mayonnaise for Welsh lamb

On the jar: TARRAGON-VIN

Brian Mark Hansen's tarragon-vinegar mayonnaise for lobster

On the jar: TOMATO

Daniel Vézina's tomato vinaigrette for tomato salads

On the jar: TRUFFLE

Nagl's truffle mayonnaise for pan-fried fish

On the jar: TRUFFLE

The dressing from Drabble's scallop carpaccio

On the jar: MAYONNAISE

Tonin's tuna-almond mayonnaise for amberjack carpaccio

On the jar: VIN JAUNE

Roth's vin jaune mousseline for asparagus and egg

On the jar: AIOLI

Robuchon's spread for crudités, fish & cold meats

On the jar: WASABI

Vézina's wasabi mayonnaise for seafood

On the jar: MAYONNAISE

Michel Roux Jr's classic EVOO-finished mayonnaise

On the jar: MAYONNAISE

The spread from Sarri's red mullet with asparagus

On the jar: MUSTARD

Claudio Sadler's whole-grain mustard mayonnaise for pak choi

On the jar: WILD GARLIC

Pete Biggs' wild garlic mayonnaise for spring vegetables

On the jar: AIOLI

Garten's basil mayonnaise for sandwiches, vegetables, fish

On the jar: AIOLI

Suzanne Goin's black olive aioli for brisket, beans

On the jar: CAESAR

Samin Nosrat's Caesar dressing for romaine, kale salads

On the jar: NAPA WINE

Ina Garten's Napa wine vinaigrette for baby greens

On the jar: CLASSIC

Kenji's classic green goddess dressing

On the jar: EGGS

Jacques Pépin's mustard dressing for oeufs Jeannette

On the jar: DIJON

Suzanne Goin's Dijon vinaigrette for salmon & beet salad

On the jar: GARLIC AIOLI

Suzanne Goin's Lucques-style garlic aioli

On the jar: MUSTARD

Ina Garten's champagne mustard vinaigrette for green salad

On the jar: LEMON MAYO

Julia Child's classic homemade mayonnaise

On the jar: LEMON

Jacques Pépin's classic hollandaise for eggs and asparagus

On the jar: PARMESAN

Samin Nosrat's classic Caesar dressing

On the jar: SHALLOT

Julia Child's béarnaise for steak, eggs, vegetables

On the jar: TAHINI

Alon Shaya's tahini mayonnaise for chicken salad

On the jar: TARRAGON MAY

Pépin's spread for eggs, vegetables, fish & chicken

On the jar: AIOLI

James Beard's garlic aïoli for vegetables, cold meats, fish

On the jar: CAESAR

Melissa King's Astoria Caesar - a miso Caesar dressing

On the jar: CAESAR

Hailee Catalano's Bronx Caesar - a spicy Caesar dressing

On the jar: CAESAR

Karen Akunowicz's fish sauce-miso Caesar dressing

On the jar: CHIPOTLE

Van Aken's chipotle mayo for grilled corn (elotes)

On the jar: AIOLI

Barton Seaver's classic aïoli for vegetables and seafood

On the jar: CRANCH

Michael Symon's Caesar-ranch dressing for avocado salad

On the jar: CREOLE

Lagasse's Creole remoulade for seafood, fried softshell crab

On the jar: AIOLI

Alice Waters' garlic aioli for tomatoes and vegetables

On the jar: AIOLI

Bernstein's garlic aioli for cauliflower steaks

On the jar: CAESAR

The dressing from Baldwin's Caesar salad

On the jar: HOMEMADE MAY

Karyn Tomlinson's classic homemade mayonnaise

On the jar: AIOLI

Lagasse's lemon aioli for seafood, vegetables

On the jar: LEMON AIOLI

Alice Waters's classic lemon aioli

On the jar: MAYONNAISE

Nina Compton's Dijon mayonnaise for jerk corn & sandwiches

On the jar: CAESAR

Susan Spicer's Bayona Caesar dressing for romaine salads

On the jar: AIOLI

Lagasse's lemon-cayenne aioli for cold seafood

On the jar: CITRUS-HONEY

Paley's rhubarb aioli

On the jar: AIOLI

The spread from Onwuachi's potato tostones

On the jar: SALSA VERDE

Missy Robbins' egg-enriched salsa verde for fish, potatoes

On the jar: REMOULADE

Paul Prudhomme's remoulade for boiled shrimp, seafood

On the jar: SHALLOT

Emeril Lagasse's béarnaise for steak, chicken

On the jar: AIOLI

Barton Seaver's smoked paprika aioli for stuffed avocados

On the jar: AIOLI

Barton Seaver's Tabasco aioli for grilled king crab

On the jar: TONNATO

Tonnato from a national-award-winning chef

On the jar: AIOLI

Chang's wasabi acebichado aioli for swordfish katsu

On the jar: AIOLI

Basselot's saffron aïoli for cod and steamed vegetables

On the jar: ALMOND SAUCE

Lindsay's almond sauce for roasted cauliflower

On the jar: ANCHOVY EGG

Hastie's smoky anchovy egg cream for grilled lettuce

On the jar: CAESAR

Shannon Bennett's Caesar dressing for tandoori prawns

On the jar: CARROT

Garcia's carrot-yolk vinaigrette for a carrot slaw

On the jar: AIOLI

Moran's chipotle aioli for tuna tostadas

On the jar: DIJON

Frappier's egg-yolk Dijon vinaigrette for coleslaw

On the jar: HERB AIOLI

MacKay's herb aioli for roasted chicken

On the jar: HOLLANDAISE

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

On the jar: HOLLANDAISE

Jérôme Schilling's Hollandaise Siphon

On the jar: HOUSE

Shewry's house mayonnaise for chicken sandwiches

On the jar: LEMON-ORANGE

MacKay's citrus-Dijon dressing for a Brussels sprout salad

On the jar: CAESAR

Heinrich's mushroom-forward Caesar dressing

On the jar: MUSTARD

Cheikh's egg-yolk mustard vinaigrette

On the jar: TARRAGON

Wood's tarragon gribiche for pan-roasted snapper

On the jar: TONNATO

Armstrong's tonnato sauce for golden beets

On the jar: CAESAR

Bourrat's anchovy-rich vegetarian Caesar dressing