28 Sauces Made with Lemon

On the jar: CITRUS

Humm's citrus gastrique, a tangy-sweet finish for duck

On the jar: ANCHOVY

Alain Ducasse's anchovy cream mayonnaise for fondue

On the jar: GRENOBLOISE

Pic's grenobloise vinaigrette

On the jar: AIOLI

Frantzén's roast garlic & grilled lemon aioli

On the jar: HERB YOGURT

Alain Ducasse's light herb sauce for fondue bourguignonne

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: CAESAR

Tom Kerridge's classic Caesar dressing

On the jar: CHIMICHURRI

Sträuli's chimichurri for grilled Ibérico pork

On the jar: GRENOBLOISE

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

On the jar: LEMON

Grandits' lemon dressing

On the jar: NIOISE

Kerridge's yogurt-herb dressing for tuna Niçoise

On the jar: VIERGE

Stéphanie Le Quellec's sauce vierge for summer plates

On the jar: TAHINI-ZITRO

Grandits' tahini-lemon dressing for cauliflower

On the jar: MAYONNAISE

Felipe Bronze's fruit-curry mayo for rib burgers

On the jar: SALSA VERDE

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

On the jar: REDUCED

Michel Roux Jr's citrus dressing for seared sea bass

On the jar: SALSA

Hartnett's wild garlic salsa verde for grilled vegetables

On the jar: SOY CHILLI

Hartnett's soy chilli marinade

On the jar: CITRUS-HONEY

Stephanie Izard's mint chimichurri for shrimp, grilled meats

On the jar: GREEN

Chris Shepherd's chermoula for a sole or flounder sabich

On the jar: GINGER-SOY

Edward Lee's gochujang glaze for fried chicken wings

On the jar: COMEBACK

The dip from Evans' rock-salt shrimp

On the jar: LEMON HUMMUS

Alice Waters's preserved lemon hummus

On the jar: RED BBQ

Rodney Scott's vinegar-pepper sauce for pulled pork

On the jar: REMOULADE

Paul Prudhomme's remoulade for boiled shrimp, seafood

On the jar: CHICKPEACITR

Augé's citrus-olive oil toss for a chickpea salad

On the jar: AIOLI

Blais's dill-caper aioli for crab cakes