74 Sauces Made with White Pepper

On the jar: ANCHOVY

Keller's dressing for Caesar salad & parmesan custard

On the jar: DIJON

Eric Ripert's Dijon vinaigrette for greens, fish salads

On the jar: FINES-HERB

Ripert's fines-herb sherry vinaigrette for poached halibut

On the jar: DIJON

Ripert's red wine vinegar Dijon vinaigrette

On the jar: WARM HERB

Ripert's warm herb vinaigrette for poached halibut

On the jar: BASIL

Jacques & Laurent Pourcel's basil vinaigrette for salads

On the jar: DULSE BEURRE

Clare Smyth's dulse beurre blanc for seafood, potato dishes

On the jar: HANDKAS

Sven Elverfeld's Handkäs cream for cheese plates

On the jar: HANDKAS

Sven Elverfeld's Handkäs marinade for cheese with onions

On the jar: HOLLANDAISE

Yannick Alléno's hollandaise for eggs Benedict

On the jar: SALSA CCTEL

Dacosta's salsa cocktail

On the jar: SHALLOT

Andreas Caminada's shallot vinaigrette for onion tarte tatin

On the jar: SHELLFISH-JU

From a three-star kitchen

On the jar: EMULSION

Andreas Caminada's vinaigrette emulsion for vegetable salad

On the jar: WALNUT OIL

Pourcel's walnut oil vinaigrette for salads

On the jar: WALNUT

Pras' walnut vinaigrette

On the jar: MUSTARD SEED

Kuchler's all day dressing

On the jar: BUTTERMILCH

Schneider's buttermilk-chive vinaigrette for potato salad

On the jar: HAUSDRESSING

Hans Haas' Tantris house dressing for green salads

On the jar: MUSTARD

Raymond Blanc's mustard vinaigrette for poached artichoke

On the jar: PASSIONSFRUC

Tim Raue's passion fruit-orange oil dressing

On the jar: PISTOU

Blanc's nut-free pistou for pasta and soup

On the jar: CARROT

Boulud's carrot vinaigrette for salade Lyonnaise

On the jar: GINGER-SOY

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

On the jar: GRAND MERE'S

Boulud's grand-mère vinaigrette for Niçoise, green salads

On the jar: HONEY

Mitchell's honey mustard for fried chicken, sandwiches

On the jar: LEMON

The dressing from Portale's neoclassic seafood salad

On the jar: SHERRY-SHALL

Wolfgang Puck's Spago house dressing for salads

On the jar: WHITE MISOT

Grant Achatz's creamy miso-tofu dressing for salads

On the jar: WHITE SESAME

Grant Achatz's sesame-miso dressing for a cucumber salad

On the jar: ASPARAGUS

Bent Stiansen's asparagus vinaigrette for poached eggs

On the jar: AVOCADO

Derry Clarke's avocado cream - a dip for salads and fish

On the jar: LEDGER

Luke Selby's easy balsamic vinaigrette

On the jar: BASE

From a starred kitchen

On the jar: BEARNAISE

Michel Roux Jr's béarnaise for steak

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: CLASSIC

Robuchon's classic 3:1 vinaigrette

On the jar: HONEY-MUSTAR

From a starred kitchen

On the jar: DIJON

Wishart's Dijon mustard vinaigrette

On the jar: FOR LEEKS

The dressing from Wishart's leeks mimosa

On the jar: FRENCH

Kim Dae-chun's French dressing for green salad

On the jar: GREEN CURRY

Bongkoch Satongun's green curry paste, the curry base

On the jar: HERB SALAD

Galvin's dressing for frisée & herb salads & seared tuna

On the jar: HOT-SOUR

Hu Zhuyong's hot-sour finish for soup or broth

On the jar: JIAOBAI EEL

Renhe Guan's seasoning for jiaobai eel stir-fry

On the jar: HOLLANDAISE

Michel Roux Jr's hollandaise for eggs Benedict, asparagus

On the jar: MAPLE SYRUP

Adam Gray's maple syrup dressing for scallops

On the jar: ONION

Lalo García's onion purée for roasted meats

On the jar: POTATOSHIITA

Tsai's braising sauce for chicken, potato & shiitake

On the jar: SMOKED-FISH

Hu Zhuyong's soy-spice soak for smoked fish

On the jar: TAPENADE

Haraguchi's classic olive tapenade

On the jar: TARRAGON

From a starred kitchen

On the jar: TARTARE

The spread from Fleming's devilled whitebait

On the jar: VINEGAR

Julien Dumas's cherry vinegar vinaigrette for tuna carpaccio

On the jar: AIOLI

Robuchon's spread for crudités, fish & cold meats

On the jar: CARROT-GINGE

Andrew Zimmern's carrot-ginger vinaigrette for grain bowls

On the jar: CREOLE

Creole from a national-award-winning chef

On the jar: HONEYGRAIN

Sarah Stegner's grain mustard vinaigrette for apple salad

On the jar: MUSCADINEAPP

Vivian Howard's muscadine-apple mignonette for raw oysters

On the jar: TARRAGON MAY

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

On the jar: SALSA

Vallejo's achiote adobo for pibil-style duck or pork

On the jar: CAULIFLOWER

Matt Vawter's cauliflower cream sauce for arancini

On the jar: RED CHIMI

George Mavrothalassitis's red chimichurri for salt cod

On the jar: CLASSIC

Rautureau's classic French verjus pan sauce

On the jar: HAZELNUT SHE

Matt Vawter's hazelnut vinaigrette for roasted vegetables

On the jar: HOMEMADE

Made With Lau's homemade chili oil for noodles, rice

On the jar: NEW MEXICO

New Mexico Mole from a national-award-winning chef

On the jar: PANANG GAI

Nok Suntaranon's panang curry sauce for chicken, rice

On the jar: RED WINE

The dressing from Seidel's heirloom tomato salad

On the jar: FRESH

Lagasse's fresh horseradish sauce for roasts

On the jar: AIOLI

Lagasse's tarragon mayonnaise for fish, chicken, cold cuts

On the jar: WALNUT

Iliana de la Vega's walnut nogada sauce for chiles en nogada

On the jar: BERGAMOTGING

Pincemin's bergamot-ginger vinaigrette from his holiday menu