188 Sauces Made with Rice Vinegar

On the jar: CLEAR FISH

O'Connell's clear fish sauce dressing for Thai chicken

On the jar: DIJON

Patrick O'Connell's Dijon vinaigrette for chilled asparagus

On the jar: HONEY-SOY

Jean-Georges' honey-soy glaze for sushi cakes, scallops

On the jar: SOY-TARRAGON

Vongerichten's dressing for asparagus & grilled shiitake

On the jar: AMAZU

Yoshihiro Takahashi's sweet vinegar for turnip namasu

On the jar: VINAIGRETTE

Dabiz Muñoz's blood-orange vinaigrette for skate

On the jar: CALDO

Elena Arzak's gin-apple dressing for foie and seafood

On the jar: GINGER-SOY

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

On the jar: COCONUT-LIME

Coconut-Lime For Bonito from a three-star kitchen

On the jar: MUSTARD SOY

Juan Mari Arzak's mustard-rice-soy vinaigrette for lobster

On the jar: GROENE

Goossens's green herb mayonnaise for sole

On the jar: KIMIZU-MAYON

Bau's kimizu mayonnaise for abalone

On the jar: KONBU-ZU

Motokazu Nakamura's kombu vinegar for wakame salad

On the jar: GINGER-SOY

Kyle Connaughton's miso-vinegar dip for gyoza

On the jar: NANBAN

The marinade from Kanda's small horse mackerel nanban-zuke

On the jar: NANBAN-ZU

The marinade from Nakamura's horse mackerel nanban-zuke

On the jar: PANCH PHORON

Andreas Caminada's panch phoron marinade for radicchio

On the jar: RED CURRY

Jonnie Boer's red curry crème for roasted pumpkin

On the jar: SHISO

Bau's shiso vinaigrette for Japanese seafood plates

On the jar: VIETNAMESE

Sergio Herman's Vietnamese dressing for lettuce farci

On the jar: AMAZU

Ueno's sweet vinegar for pickling myoga

On the jar: DASHI

Mahler's dashi vinaigrette for king mackerel

On the jar: GOMA-DARE

Ueno's sesame dressing for beef shabu-shabu salad

On the jar: JAPANESE

Thierry Marx's sesame-soy dressing for field salad

On the jar: KIMCHI

Marcel Koolen's kimchi dressing for Asian-leaning salads

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: LIME-HONEY

Andrew Wong's lime-lemongrass honey dressing for beef

On the jar: MISO

Fliegauf's miso mayo from his lamb Romandie

On the jar: MISOVINAIGRE

Tristan Brandt's miso vinaigrette for langoustine

On the jar: KAPUZINERKRE

Tristan Brandt's nasturtium emulsion for langoustine

On the jar: ONION

Matsuo's onion vinaigrette for octopus-cucumber salad

On the jar: OROSHI AMAZU

Naoya Ueno's grated daikon sweet vinegar for fried fish

On the jar: SICHUAN

Emmanuel Stroobant's Sichuan pepper oil for tomato-avocado

On the jar: SALSA

Guida's radish water sauce for pasta

On the jar: SEAWEEDWASAB

Tom Kerridge's seaweed-wasabi mayonnaise for oyster fritters

On the jar: SWEET

Hideki Hiwatashi's sweet vinegar base for quick pickles

On the jar: THAI VINAIG

Tim Raue's Thai vinaigrette for Asian salads

On the jar: SALSA

Maicol Izzo's tomato ponzu for ceviche

On the jar: TOMATO-ERDB

Heiko Nieder's tomato-strawberry dressing for salad

On the jar: TONKA-BEAN

Tristan Brandt's tonka bean vinaigrette for wagyu and caviar

On the jar: WASABI

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

On the jar: WASABI

The dressing from Nieder's avocado salad with wasabi

On the jar: WASABISOYHON

Kerridge's wasabi-soy dressing for seared tuna salad

On the jar: YUZU

The dressing from Hiwatashi's lobster salad

On the jar: QUESO ANEJO

Bayless' queso añejo dressing for Mexican salads, vegetables

On the jar: ASIAN

Wolfgang Puck's Asian vinaigrette for salads

On the jar: BLACK

Rubba's black garlic-tahini dressing for roasted eggplant

On the jar: BLACK VINEGA

Jon Yao's black vinegar glaze for seafood

On the jar: CASHEW

Wolfgang Puck's cashew-sesame dressing for chicken salad

On the jar: CHOJANG SWE

JP Park's sweet-spicy chojang for sashimi

On the jar: YUZU MISO

Matsuhisa's yuzu-miso dressing for toro and black cod

On the jar: FISH

Chang's dressing for brussels sprouts & grilled meats

On the jar: FRESNO CHILE

Rubba's quick Fresno chile pickle for roasted eggplant

On the jar: GINGER-SOY

Jon Yao's spiced dressing for Kato's albacore tartare

On the jar: GINGER SOY

Wolfgang Puck's ginger-soy vinaigrette for chicken salad

On the jar: CITRUS-HONEY

The dressing from Puck's rack of lamb

On the jar: HONEYBALSAMI

Dan Barber's honey-balsamic dressing for kale

On the jar: JAEW

Andy Ricker's jaew dipping sauce for grilled meats, rice

On the jar: MUSSELS

Raij's escabeche marinade for mussels crostini

On the jar: PICKLED

David Chang's pickled mustard seeds for meats, sandwiches

On the jar: PONZU

Nobu's ponzu for sashimi, salads, steamed vegetables

On the jar: RAMP-BUTTERM

The dressing from Grueneberg's Oma's Green Mountain Salad

On the jar: RICE WINE

David Chang's rice wine and soy dressing for noodles

On the jar: GANJANG

The dressing from Park's bibim guksu noodles

On the jar: SPICY CHINES

Wolfgang Puck's spicy Chinese mustard sauce

On the jar: GINGER-SOY

Chang's usukuchi-jalapeño vinaigrette for chicken, octopus

On the jar: YELLOW

Nobu's aji amarillo sauce for grilled anticucho skewers

On the jar: ASIAN SALAD

Zavou's asian salad dressing

On the jar: ASSAISONNEME

Vallée's seaweed tartare seasoning

On the jar: BACONSOY

Jason Atherton's bacon-soy mayonnaise for a BBLT

On the jar: CABBAGE

Hayashi's sesame-vinegar dressing for cabbage

On the jar: CITRUS

Takahashi's citrus goma-miso for udon noodles

On the jar: MAYONAISE

Bijdendijk's classic mayonnaise for oeufs mayo

On the jar: EMPORDA

Albert Adrià's tomato-soy salsa for ceviche

On the jar: FINGER LIME

Gilmore's finger lime beurre blanc for grilled prawns

On the jar: GOMA DARE

Masa Takayama's sesame dipping sauce for shabu-shabu

On the jar: GINGEMBRECOR

Meirlaen's ginger-coriander vinaigrette for amberjack

On the jar: GREEN

Green Universal from a starred kitchen

On the jar: HAPPO-ZU

Takuji Takahashi's happo-zu all-purpose seasoned vinegar

On the jar: JALAPEO-GREE

Erdei's jalapeño emulsion for beef cheek

On the jar: SHISO-LEAF

Masa Takayama's shiso dipping sauce for sea bass, sashimi

On the jar: CITRUS-HONEY

The marinade from Takahashi's herb-vegetable nanban-zuke

On the jar: NANBAN-ZU

Nakajima's nanban-zu for nanban-zuke

On the jar: OIL-BURST

Pan Zhangli's sweet-sour glaze for shrimp

On the jar: SESAME SOY

Cyril Lignac's onion-sesame vinaigrette for salads

On the jar: PICKLED

Lin's pickled red onion for beef tartare

On the jar: RICE MANGO

Jérôme Ferrer's rice vinegar-mango vinaigrette for seafood

On the jar: RICE WINE

Tetsuya Wakuda's rice wine vinaigrette for prawn salad

On the jar: GINGER-SOY

Tetsuya Wakuda's rice wine vinaigrette for oysters

On the jar: LEMONGRASS

Waters' Riverfront Lemongrass vinaigrette for crab salad

On the jar: SESAME

Wakuda's sesame dip for shabu shabu

On the jar: SESAME

Roman Paulus's sesame dressing for Asian-leaning salads

On the jar: SOY CHILLI

Hartnett's soy chilli marinade

On the jar: SOY-MIRIN

The dressing from Wishart's spicy aubergine salad

On the jar: SPICED

Tom Shepherd's spiced dressing for beef tartare croustade

On the jar: SUMISO

The dressing from Takahashi's wheat gluten and turnip salad

On the jar: SWEET PEPPER

Brian Mark Hansen's sweet-spicy pepper sauce for warm salads

On the jar: TATAKI-GOBO

Hayashi's sweet-soy glaze for burdock root

On the jar: TOFU YOGURT

The dressing from Takahashi's Japanese-style Caesar salad

On the jar: TOSA-ZU

Nakajima's tosa-zu, a dashi-vinegar base

On the jar: TOSAZU

Julien Boscus's tosazu gel for seafood plates

On the jar: WASABI

Vézina's wasabi mayonnaise for seafood

On the jar: WASABI

The dressing from Nakajima's wafu green salad

On the jar: CARROT-GINGE

Andrew Zimmern's carrot-ginger vinaigrette for grain bowls

On the jar: BLACK PEPPER

Bobby Flay's black pepper vinaigrette for pulled pork

On the jar: HARISSA

Izard's harissa vinaigrette for charred broccoli

On the jar: HOISIN MUSTA

Ming Tsai's sweet-tangy hoisin mustard sauce

On the jar: HONEYGRAIN

Sarah Stegner's grain mustard vinaigrette for apple salad

On the jar: PEANUT

Samuelsson's peanut vinaigrette for peanut noodles, slaw

On the jar: ORANGEMAPLE

Vivian Howard's orange-maple ponzu for seafood and salads

On the jar: SHALLOT-SOY

Ming Tsai's shallot-soy vinaigrette for greens, marinades

On the jar: SUMAC

Alon Shaya's sumac vinaigrette for chopped salads

On the jar: BLACK GARLIC

Cortney Burns & Nicolaus Balla's black garlic vinaigrette

On the jar: CHAR SIU

Hetty Lui McKinnon's char siu sauce for eggplant & tofu

On the jar: HONEY-MUSTAR

Glover's charred cucumber dressing for a panzanella

On the jar: CILANTROCUMI

Rosen's cilantro-cumin dip for crudités and grain bowls

On the jar: NUOC CHAM

Andrea Nguyen's classic nuoc cham for spring rolls

On the jar: GOCHUJANG

Edward Lee's gochujang cocktail sauce for shrimp

On the jar: COLD-TOSSED

Hannah Che's enoki-cucumber sauce for cold noodle salads

On the jar: CUCUMBERSHAL

Ilene Rosen's cucumber-shallot dressing for summer salads

On the jar: CUMIN-LIME

Meherwan Irani's cumin-lime dressing for desi salad

On the jar: DILL CAPERS

Carolina Gelen's dill-capers topping for chicken couscous

On the jar: NUOC CHAM

Andrea Nguyen's easy nuoc cham for noodle bowls

On the jar: FISH

Chris Shepherd's fish sauce condiment for vegetables, meats

On the jar: FISHY

Molinaro's vegan fishy sauce, a plant-based fish sauce

On the jar: GARLIC

Nguyen's garlic vinegar

On the jar: JAPAN GARLIC

Roy Choi's magic sauce for bibim noodles, rice bowls

On the jar: GINGER-SOY

Joanne Chang's ginger soy glaze for salmon, rice bowls

On the jar: GINGER-SOY

Choi's dressing for slaw, tacos & grilled meats

On the jar: GOCHUJANG MA

Edward Lee's spicy gochujang mayo

On the jar: GOCHUJANG

Gochujang from a national-award-winning chef

On the jar: GINGER-SOY

Edward Lee's gochujang glaze for fried chicken wings

On the jar: KINAKO

Brioza's kinako dressing for persimmons

On the jar: KOREAN

Gourdet's bbq sauce for grilled meats & bowls

On the jar: KOREAN

Jet Tila's gochujang table sauce for dumplings, bowls

On the jar: SWEET CHILI

Roy Choi's that's so sweet sauce for chicken, shrimp

On the jar: KOREAN CHILI

Alan Wong's Korean chili vinegar sauce for shrimp, seafood

On the jar: CITRUS-HONEY

Chang's lemon ginger dressing

On the jar: LEMON-PEPPER

Terry's tofu-based lemon-pepper marinade for asparagus

On the jar: MAPLE DIJON

Carolina Gelen's maple-Dijon dressing for chicken couscous

On the jar: CREAMY

Terry's Marigny Creamy Ginger dressing for grain bowls

On the jar: MISO-MAPLE

McKinnon's miso maple vinaigrette

On the jar: MISO VINAIGR

Hiro Sone's miso vinaigrette for salads and fish

On the jar: NAMUL

The dressing from Maii's Korean bavette steak

On the jar: NORI

Taylor & Wiley's nori vinaigrette

On the jar: NUOC CHAM

Van Aken's nuoc cham for spring rolls

On the jar: GINGER-SOY

Molinaro's Korean BBQ sauce

On the jar: GINGER-SOY

Kaul's soy dressing from her stir-fried zucchini

On the jar: QUICK PONZU

Hiro Sone's quick ponzu for seafood, vegetables

On the jar: PONZU

Alan Wong's Hawaii-style citrus-soy ponzu

On the jar: SIMPLE PONZU

Ryan Roadhouse's simple ponzu for sashimi & grilled fish

On the jar: SATAY PEANUT

Jet Tila's satay peanut sauce for chicken satay

On the jar: SALSA VERDE

Roy Choi's charred salsa verde for tacos, bowls

On the jar: SALTY-SOUR

Soto-Innes' caramelized fish-sauce vinaigrette

On the jar: SCALLION

Baraghani's scallion sauce for egg sandwiches

On the jar: GINGER-SOY

Hooni Kim's soy-ginger vinaigrette for scallion salad

On the jar: SOY-HONEY GL

Joanne Chang's soy-honey glaze for chicken wings

On the jar: SPICY

Chaplin's spicy carrot-miso dressing for salads

On the jar: SPICY

Joanne Lee Molinaro's spicy dipping sauce for dumplings

On the jar: GINGER-SOY

Choi's sriracha vinaigrette for roasted Brussels sprouts

On the jar: SSAMJANG MAY

Edward Lee's Korean-Southern ssamjang mayo

On the jar: PAD THAI

Jet Tila's pad Thai sauce for noodles, stir-fries

On the jar: GINGER-SOY

Van Aken's Thai dressing for noodle salads

On the jar: KOCHUJANG

The bbq sauce from Maii's Korean bavette steak

On the jar: WATERMELON

The dressing from DiSpirito's watermelon poke salad

On the jar: AIOLI

Cushman's yuzu aioli for lobster salad

On the jar: ZESTY

Nguyen's zesty chile lime vinaigrette

On the jar: ADOBO

Miranda's adobo sauce for fried pork belly

On the jar: ALMOND SAUCE

Lindsay's almond sauce for roasted cauliflower

On the jar: GINGER-SOY

Horii's carrot-ginger dressing for a chopped winter salad

On the jar: ORANGE RICE

Albert's Cointreau-rice vinaigrette for ceviche

On the jar: FRIED GARLIC

Eng's fried garlic-tahini dressing for a tofu salad

On the jar: GINGER

Andrew McConnell's ginger vinaigrette for bonito

On the jar: GINGER-SOY

Wood's ginger-soy vinaigrette for lamb and clams

On the jar: GOLDEN

Huynh's golden raisin vinaigrette for roasted cauliflower

On the jar: OYSTER PONZU

Kojima's oyster ponzu, a light shucking sauce

On the jar: ASIAN

Riboulet's ponzu-style sauce that goes with everything

On the jar: RELISH AJ

Castrellón's chile relish to go with grilled fish

On the jar: SALSA

Castrellón's chilli bo sauce for wontons

On the jar: POWDER

Mathilde Roellinger's satay-spice vinaigrette for salads

On the jar: GINGER-SOY

MacKay's sesame-soy dressing for a kale salad

On the jar: SESAME

Mei Lin's sesame vinaigrette for spicy wontons

On the jar: GINGER-SOY

Williamson's shoyu dressing for poke

On the jar: LEVAIN SAUCE

From a world-ranked kitchen

On the jar: TOSAZU

Henry's tosazu sauce for raw fish

On the jar: TUNA RIBBONS

Huynh's soy-mirin sauce for tuna ribbons

On the jar: WASABI SOY

Magbitang's wasabi-soy dressing for grilled snap peas