67 Sauces Made with White Wine

On the jar: FINES HERBES

Keller's herbed beurre blanc for salmon and leeks

On the jar: MEYER LEMON

Humm's citrus beurre blanc for butter-poached lobster

On the jar: SAFFRON CREA

Eric Ripert's saffron cream sauce for fish

On the jar: BOUILLABAISS

Humm's bouillabaisse sauce for whitefish, seafood

On the jar: LEMONGRASS

Humm's Thai-lemongrass curry sauce for whitefish, skate

On the jar: BERGAMOT

Bergamot- from a three-star kitchen

On the jar: BEURRE BLANC

Clare Smyth's beurre blanc for turbot and lobster

On the jar: CAPRESE

Ana Roš's Caprese Bloody Mary for a Caprese plate

On the jar: CHORON

Choron from a three-star kitchen

On the jar: DULSE BEURRE

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

On the jar: ENGLISH MUST

Clare Smyth's English mustard cream for beef

On the jar: GUANCIALEZUC

Beck's guanciale-zucchini sauce for stuffed pasta

On the jar: BEARNAISE

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

On the jar: SORREL

Troisgros's sorrel sauce for salmon

On the jar: SALSA

Björn Frantzén's tomato salsa for chili con carne

On the jar: VINEGAR

Vinegar Express from a three-star kitchen

On the jar: VINO SANTO

Giovannini's Vino Santo vinaigrette for spring peas

On the jar: STAR ANISE

Pic's white wine-vinegar bath for mackerel escabèche

On the jar: PESTO

Aduriz's basil-wine pesto for lentil salad

On the jar: BEARNAISE

Etchebest's bearnaise sauce

On the jar: CHAMPAGNE

Hideki Hiwatashi's champagne-yuzu-miso sauce for sea bass

On the jar: CHICKEN

Aduriz's white wine-lemon marinade for chicken

On the jar: CAESAR

Val Cantú's chile Caesar sauce for cooked lettuces

On the jar: JUICE

From a starred kitchen

On the jar: HOLLANDAISE

Etchebest's hollandaise sauce

On the jar: OLIVELIMEBAL

Johanna Maier's olive-lime marinade for seafood

On the jar: RABBIT

Aduriz's wine-vinegar marinade for grilled rabbit

On the jar: SUPRME

Etchebest's supreme sauce for roast chicken

On the jar: WHITE WINE

Etchebest's white wine sauce for fish

On the jar: ANCHOVY ESCA

Cimarusti's escabeche marinade for anchovies and sardines

On the jar: WHIPPED BEUR

Dave Beran's whipped beurre blanc dip for chips

On the jar: BASE

From a starred kitchen

On the jar: BEURRE BLANC

Michel Roux Jr's classic beurre blanc for seafood

On the jar: BEURRE BLANC

Robuchon's classic beurre blanc for fish and shellfish

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: ESCABECHE DE

Pepe Rodríguez Rey's escabeche for sardines

On the jar: ESCABECHE

Rubén Sánchez-Camacho's mandarin escabeche for seafood

On the jar: GRIBICHE

Décotterd's gribiche sauce for asparagus

On the jar: HOLLANDAISE

Vézina's hollandaise for eggs & asparagus

On the jar: LAMB SALAD

Banks's quick pickling liquor for a lamb salad

On the jar: MISO

Irka's miso hollandaise for grilled oysters

On the jar: LAVERBREAD

Parry's seaweed beurre blanc from his venison salad

On the jar: ONION JUS

Lalo García's onion cooking jus for meats

On the jar: ONION

Lalo García's onion purée for roasted meats

On the jar: ONIONBALSAMI

Nakatsuka's balsamic-orange sauce for braised onions

On the jar: PHYSALIS-JAL

From a starred kitchen

On the jar: PORTOVERMOUT

Takara's port-vermouth sauce for roast game hen

On the jar: RED PEPPER

The table salsa from Tanaka's Iberico pork presa

On the jar: ROASTED

Balbi's piquillo pepper sauce for lobster

On the jar: FRHLINGSZWIE

Stefan Beer's scallion foam for pork ribs

On the jar: BUTTER

Sárközi's soft butter sauce for pike-perch

On the jar: YUZU KOSHO

Vildgaard's yuzu kosho beurre blanc for turbot

On the jar: BEURRE BLANC

Julia Child's classic beurre blanc for fish

On the jar: CREOLE

Creole from a national-award-winning chef

On the jar: LENTIL SALAD

Bastianich's warm dressing for lentil country salad

On the jar: SHALLOT

Julia Child's béarnaise for steak, eggs, vegetables

On the jar: CHIVE BEURRE

Emeril Lagasse's chive beurre blanc for fish, shellfish

On the jar: FINGERLIMETA

Niland's fingerlime-tapioca butter for whiting

On the jar: TOUFFE

Damarr Brown's étouffée sauce for walleye, shrimp, grits

On the jar: GINGER-SOY

Edward Lee's gochujang glaze for fried chicken wings

On the jar: CITRUS-HONEY

Paley's rhubarb aioli

On the jar: CHAMPAGNE

Couvin's Champagne sauce for quenelles

On the jar: GINGER CREAM

Rosenberg's ginger-Sriracha cream for seared tuna

On the jar: HOLLANDAISE

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

On the jar: HORSERADISH

Gausdal's horseradish sauce for braised lamb shanks

On the jar: SORREL CREAM

Blais's sorrel cream sauce for salmon