The sauces of Athens's most-awarded kitchens

On the jar: BASIC

Hugh Acheson's basic vinaigrette for green salads

On the jar: GREEK

Acheson's oregano-lemon vinaigrette for Greek-style salads

On the jar: DILL PICKLE

Acheson's dill pickle vinaigrette for green salads

On the jar: MISO

Acheson's miso vinaigrette for green salads

On the jar: FRENCH-STYLE

Acheson's garlic-tarragon vinaigrette for green salads

On the jar: SPICY SESAME

Acheson's spicy sesame vinaigrette for green salads

On the jar: KIMCHI

Acheson's kimchi vinaigrette for green salads

On the jar: GINGER

Acheson's ginger vinaigrette for green salads

On the jar: ALABAMA

Hugh Acheson's tangy Alabama white sauce

On the jar: SORGHUM-GRAI

Hugh Acheson's sorghum mustard vinaigrette for roast pork

On the jar: SIMPLE JAR

Acheson's simple jar vinaigrette for Vidalia onion salad

On the jar: HONEY-MUSTAR

Hugh Acheson's pasilla chile vinaigrette for skirt steak

On the jar: LEEK SALAD

Hugh Acheson's leek salad vinaigrette for persimmon salad

On the jar: POMEGRANATE

Hugh Acheson's pomegranate-mint dressing for quail salad

On the jar: FENNELORANGE

Lefteris Lazarou's fennel-orange dressing for seafood salads

On the jar: NEOCLASSICAL

Lefteris Lazarou's vinaigrette for Greek village salad

On the jar: LEMONEVO

Lefteris Lazarou's lemon-EVO dressing for tabbouleh

On the jar: TAHINI

Lefteris Lazarou's tahini-sesame marinade for sea bream

On the jar: MAVRODAPHNE

Lazarou's Mavrodaphne wine sauce for veal fillet