109 Sauces Made with Scallion

On the jar: VIERGE

Ripert's sun-dried tomato sauce vierge for seared tuna

On the jar: GINGER-SOY

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

On the jar: CHILI OIL

Kawada's chili oil, Sazenka-style

On the jar: DEODEOK

Kim Byoung-Jin's gochujang marinade for deodeok root

On the jar: DUNDEE PINKY

From a three-star kitchen

On the jar: MEAT

Kim Byoung-Jin's soy marinade for grilled sirloin

On the jar: POTATO

Sergio Herman's potato salad dressing for young potatoes

On the jar: GINGER-SOY

Kim Byoung-Jin's aged soy glaze for grilled meat

On the jar: TANDOORI MAY

Frechon's tandoori citrus mayonnaise

On the jar: VINAIGRETTE

Camarena's onion-tomato vinaigrette for bonito tartare

On the jar: AVOCADO

Creamy avocado dressing from a starred kitchen

On the jar: SCALLION-GIN

Vicky Lau's ginger-scallion sauce for lobster

On the jar: GREEN-BEAN

Aduriz's sofrito for green beans & eggs

On the jar: LECHE DE

Aduriz's leche de tigre for mushroom ceviche

On the jar: POTATO

The dressing from Germann's char escabeche

On the jar: VIERGE

Stéphanie Le Quellec's sauce vierge for summer plates

On the jar: SCALLION

From a starred kitchen

On the jar: TOMATO

Le Quellec's zero-waste tomato vinaigrette

On the jar: TUBER

Aduriz's anchovy dressing for root vegetable salad

On the jar: GINGER-SOY

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

On the jar: GINGER-SCALL

Yao's ginger-scallion relish for steamed fish, vegetables

On the jar: GINGER-SCALL

Chang's condiment for noodles, chicken & rice

On the jar: GINGER-SOY

Chang's condiment for noodles, rice & grilled meats

On the jar: RED XO

Brandon Jew's red XO sauce for noodles, rice, eggs

On the jar: KIMCHI

JP Park's kimchi seasoning paste for homemade kimchi

On the jar: RAMP-BUTTERM

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

On the jar: MUSTARD SEED

David Chang's mustard seed sauce for pork belly ssam

On the jar: RAMP RANCH

David Chang's ramp ranch dressing for vegetables, salads

On the jar: SSAMJANG

Chang's condiment for bo ssäm & lettuce wraps

On the jar: STIR-FRIED

JP Park's stir-fried gochujang for lettuce ssam, rice

On the jar: BURNT SOY

Joël Watanabe's burnt soy sauce for carne cruda

On the jar: HERB OIL

Normand Laprise's Bywater Herb Oil for vegetable plates

On the jar: SPRING ONION

Adam Handling's Caspian spring onion oil for oysters

On the jar: CRAB

Vineet Bhatia's crab mayonnaise chutney for crab cakes

On the jar: FRICASSEE

Lam's cream sauce for chicken fricassee

On the jar: SCALLION

Dong Zhenxiang's ginger-scallion oil finish

On the jar: GREEN HERB

Lam's green herb sauce for chicken fricassee

On the jar: JIAOBAI EEL

Renhe Guan's seasoning for jiaobai eel stir-fry

On the jar: GINGER-SOY

Jung Hye-jung's yangnyeom for braised oxtail

On the jar: REDUCED

Michel Roux Jr's citrus dressing for seared sea bass

On the jar: SALSA VERDE

Enrique Olvera's tomatillo salsa verde for tacos, chicharrón

On the jar: GINGER-SOY

Blackiston's sesame dressing

On the jar: SMOKED-FISH

Hu Zhuyong's soy-spice soak for smoked fish

On the jar: SOY-MIRIN

The dressing from Wishart's spicy aubergine salad

On the jar: SOY-DUCK

Zhang Rui's soy braise for duck

On the jar: SPICY

Louis Han's spicy gochujang BBQ marinade for Korean barbecue

On the jar: WAFU

The finishing sauce from Ishii's oyster meunière

On the jar: CHIMICHURRI

Izard's blueberry chimichurri for grilled meats, fish

On the jar: CREAMY

Vivian Howard's creamy scallion dip for okra fries

On the jar: GREEN ONION

Bobby Flay's green onion dressing for salads & sandwiches

On the jar: GRILLED VIDA

Bobby Flay's grilled Vidalia relish for steak crostini

On the jar: LIME-CUMIN

Madison's lime cumin dressing

On the jar: CHIMICHURRI

Stephanie Izard's rhubarb chimichurri for grilled meats

On the jar: SALSA RUSTIC

Lidia Bastianich's chunky egg-caper salsa rustica

On the jar: SALSA VERDE

The table salsa from Prewitt's whole grilled redfish

On the jar: RAVIGOTE

Pépin's sauce ravigote for fish, cold meats, vegetables

On the jar: CHIMICHURRI

Izard's smoked tomato soy chimichurri for pasta, meats

On the jar: TOMATO CAPER

Jacques Pépin's tomato-caper ravigote for poached salmon

On the jar: BAECHU

Hooni Kim's gochugaru paste for classic baechu kimchi

On the jar: BALSAMIC

Chris Hastings' balsamic vinaigrette for tomato salads

On the jar: BLACK

Joanne Chang's black pepper-scallion sauce for noodles

On the jar: CAJUN REMOUL

Paul Prudhomme's Cajun remoulade for fried seafood

On the jar: CANTONESE GI

Made With Lau's ginger scallion sauce for poached chicken

On the jar: CHIMICHURRI

Thomas Bille's chimichurri for carne asada

On the jar: CLASSIC SSAM

Hooni Kim's classic ssamjang for lettuce wraps

On the jar: AVOCADO

Rick Martínez's creamy avocado salsa for tacos

On the jar: CREAMY

Chaplin's creamy carrot dressing for salads

On the jar: CREOLE

Lagasse's Creole remoulade for seafood, fried softshell crab

On the jar: CURRY MOJO

Van Aken's curry mojo for grilled meat or seafood

On the jar: DAN DAN

Jing Gao's dan dan noodle sauce for noodles

On the jar: GINGER-SOY

Che's fish-fragrant sauce for eggplant

On the jar: GINGER

Gregory Gourdet's ginger scallion sauce for roast chicken

On the jar: GINGER-SOY

Choi's dressing for slaw, tacos & grilled meats

On the jar: GINGERSPRING

Josh Niland's ginger-spring onion sauce for steamed fish

On the jar: GOLDEN

Chaplin's golden citrus-zucchini dressing

On the jar: CITRUS-HONEY

Alan Wong's honey-lime vinaigrette for tropical salads, fish

On the jar: JAMAICAN

Onwuachi's Jamaican green seasoning for marinades, curries

On the jar: KOHLRABI

Hooni Kim's kimchi paste, adapted for kohlrabi

On the jar: KOREAN

Gourdet's bbq sauce for grilled meats & bowls

On the jar: SWEET CHILI

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

On the jar: SSAMJANG

Hooni Kim's ssamjang for Korean BBQ, lettuce wraps

On the jar: RED CHILE

Gourdet's red chile jerk sauce for grilled meats, plantains

On the jar: GINGER-SOY

Molinaro's Korean BBQ sauce

On the jar: PAPRIKASCALL

Linton Hopkins's paprika-scallion mayonnaise for crab salad

On the jar: GINGER-SOY

The dressing from McKinnon's dumpling salad

On the jar: RHUBARB

Satterfield's rhubarb vinaigrette

On the jar: SALSA VERDE

Rene Andrade's salsa verde for ribeye, pollo asado

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: TARTAR

Lagasse's classic tartar sauce for fried seafood

On the jar: HERBY

Gourdet's herby coconut yogurt dressing for grilled carrots

On the jar: SCALLION

Baraghani's scallion sauce for egg sandwiches

On the jar: SCALLION

Pandya's scallion yogurt for fried chicken sandwiches

On the jar: REMOULADE

Lagasse's New Orleans remoulade for shrimp, po-boys

On the jar: REMOULADE

Paul Prudhomme's remoulade for boiled shrimp, seafood

On the jar: HOMEMADE

Lagasse's homemade tartar sauce for fried fish

On the jar: REMOULADE

Lagasse's blender remoulade for fried seafood

On the jar: SICHUAN

Jing Gao's Sichuan chili oil for dumplings, noodles

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: SPICY

Melissa Martin's spicy remoulade for fried catfish

On the jar: STRANGE-FLAV

Fuchsia Dunlop's numbing-sweet strange-flavor sauce

On the jar: SWEET CORN

Amy Chaplin's sweet corn and basil dressing

On the jar: ZUCCHINI

Chaplin's zucchini dressing base for salads

On the jar: ZUCCHINI

Amy Chaplin's zucchini dressing with dill, mint & lime

On the jar: AJI OIL

Schiaffino's green onion-jalapeño oil for smoked swordfish

On the jar: MOJO

Rosenberg's citrus-herb mojo for a grain bowl

On the jar: ROAST-CHICKE

Shewry's roast chicken mayo filling for a sandwich

On the jar: PACIFIC

Pacific seasoning from a world-ranked kitchen