The sauces of Paris's most-awarded kitchens

On the jar: GINGER-HONEY

Donckele's dressing for steamed fish & vegetables

On the jar: VINAIGRETTE

Alain Ducasse's shallot-chervil vinaigrette for green salads

On the jar: AIOLI

Robuchon's spread for crudités, fish & cold meats

On the jar: SHALLOT

Ducasse's classic béarnaise for steak

On the jar: BEURRE BLANC

Robuchon's classic beurre blanc for fish and shellfish

On the jar: RED WINE

Ducasse's classic bistro mustard vinaigrette

On the jar: LEMON

Robuchon's classic hollandaise for asparagus and eggs

On the jar: FRENCH HERB

Arnaud Donckele's herb oil for fish

On the jar: AIGRE-DOUCE

Alain Passard's sweet-sour vinaigrette for beets and melon

On the jar: BALSAMIC

Frédéric Anton's smooth balsamic vinaigrette

On the jar: CITRON

Grégory Marchand's lemon vinaigrette for bitter greens

On the jar: VERJUS

Alain Ducasse's verjus vinaigrette for salads

On the jar: SHALLOT

Alain Ducasse's shallot vinaigrette for asparagus

On the jar: CLASSIC

Robuchon's classic 3:1 vinaigrette

On the jar: BONITO

Sylvestre Wahid's smoked bonito vinaigrette for raw fish

On the jar: GRIBICHE

Ducasse's lighter yogurt-based gribiche

On the jar: GARLIC AIOLI

Ducasse's classic garlic aioli for grand aïoli

On the jar: ROUILLE

Ducasse's saffron rouille for bouillabaisse

On the jar: PISTOU

Ducasse's classic basil pistou

On the jar: TAPENADE

Ducasse's classic olive tapenade

On the jar: ANCHOADE

Ducasse's anchovy-garlic anchoïade

On the jar: CAESAR

Ducasse's classic Caesar dressing

On the jar: LEEK

Hélène Darroze's mustard vinaigrette for leeks

On the jar: MIMOSA

Hélène Darroze's egg mimosa vinaigrette for leeks

On the jar: YOGURT

Robuchon's yogurt-simple sauce

On the jar: DIJON

Piège's la vinaigrette

On the jar: MON

Piège's childhood vinaigrette

On the jar: TANDOORI MAY

Frechon's tandoori citrus mayonnaise

On the jar: CHIMICHURRI

Frechon's chimichurri

On the jar: BEARNAISE

Piège's bearnaise sauce

On the jar: HOLLANDAISE

Piège's hollandaise sauce

On the jar: MAYONNAISE

Piège's fat-free mayonnaise

On the jar: STEAK

Piège's steak tartare dressing

On the jar: CAVIAR

The dressing from Savoy's skate wing

On the jar: MAYONNAISE

Donckele's red wine vinegar Dijon mayonnaise

On the jar: MISO GLAZE

Barbot's miso glaze for eggplant

On the jar: WALNUT

Walnut & Parmesan from a three-star kitchen

On the jar: SHRIMP

Shrimp paste sauce from a three-star kitchen

On the jar: SALSA SATAY

Barbot's salsa satay

On the jar: RAVIGOTE

Ducasse's ravigote sauce

On the jar: GRIBICHE

Ducasse's gribiche sauce

On the jar: BARBECUE

Ducasse's barbecue sauce

On the jar: MUSTARD BBQ

Marchand's garlic mustard seed BBQ sauce

On the jar: LE KETCHUP

Le Ketchup D'alain from a three-star kitchen

On the jar: GARLIC

Creamy garlic condiment from a three-star kitchen

On the jar: ROMESCO

Romesco from a three-star kitchen

On the jar: VINEGAR

Vinegar Express from a three-star kitchen

On the jar: HERB

Ducasse's herb vinaigrette

On the jar: VIERGE

Vierge from a three-star kitchen

On the jar: MUSTARD

The dressing from Ducasse's green asparagus

On the jar: HORSERADISH

Robuchon's horseradish cream

On the jar: SHERRY

Akrame's sherry mustard vinaigrette

On the jar: VERTE

Verte from a starred kitchen

On the jar: GRIBICHE

Hélène Darroze's sauce gribiche for asparagus & fish

On the jar: SPRING

Hélène Darroze's honey-sherry vinaigrette for spring salads

On the jar: CATALANE

Steve Hoffman's Catalane vinaigrette for salade Catalane

On the jar: MAYONNAISE

Hélène Darroze's peanut mayonnaise for eggs mimosa

On the jar: VANILLA-LIME

Frédéric Anton's vanilla-lime vinaigrette for tomato salad

On the jar: CURRY

Éric Frechon's curry vinaigrette for crab-avocado salad

On the jar: GINGER-SOY

Cyril Lignac's ginger-soy vinaigrette for beef

On the jar: SESAME SOY

Cyril Lignac's onion-sesame vinaigrette for salads

On the jar: CITRUS JUS

Pascal Barbot's garlic-ginger-chile citrus jus for clams

On the jar: CAESAR

Jean-François Piège's Caesar sauce for romaine salads

On the jar: MUSTARD-XRS

Hélène Darroze's mustard-sherry vinaigrette for eggs mimosa

On the jar: OLIVE OIL

Hélène Darroze's olive oil mayonnaise for eggs mimosa

On the jar: CACAO

Christian Le Squer's cacao vinaigrette for festive salads

On the jar: TOMATE

Guy Savoy's tomato vinaigrette for tomato salads

On the jar: MAYONNAISE

Guy Ravet's mimosa mayonnaise for pike-perch

On the jar: DE RANCIO

Grégory Marchand's rancio vinaigrette for smoked mackerel

On the jar: MUSTARD

Grégory Marchand's English mustard mayo for smoked mackerel

On the jar: MAYONNAISE

Erwan Ledru's herbed mayonnaise for cold chicken & shrimp

On the jar: COCKTAIL

Alain Ducasse's cocktail sauce for a seafood cocktail

On the jar: YOGURT MAYO

Alain Ducasse's yogurt-mayo sauce for crudités

On the jar: HONEY-MUSTAR

Akrame Benallal's honey-balsamic vinaigrette for herb salads

On the jar: CONDIMENT

Akrame Benallal's blueberry condiment for cheese plates

On the jar: HERRING

Alain Ducasse's herring sauce for salade lyonnaise

On the jar: HERB YOGURT

Alain Ducasse's light herb sauce for fondue bourguignonne

On the jar: LIGHT PICE

Alain Ducasse's spiced light sauce for fondue

On the jar: AIOLI

Guy Savoy's classic aïoli for whole poached fish

On the jar: CACAHUTE

Benallal's peanut vinaigrette for artichoke and chèvre

On the jar: MAYONNAISE

Alain Ducasse's ketchup-whisky mayonnaise for fondue

On the jar: MAYONNAISE

Alain Ducasse's shallot mayonnaise for fondue bourguignonne

On the jar: ANCHOVY

Alain Ducasse's anchovy cream mayonnaise for fondue

On the jar: DILL

Akrame Benallal's dill vinaigrette for asparagus

On the jar: GRIBICHE

Akrame Benallal's sauce gribiche for cold meats

On the jar: MUSTARD

From a three-star kitchen

On the jar: DUNDEE PINKY

From a three-star kitchen

On the jar: GRAPEFRUITCH

Gagnaire's grapefruit-champagne vinaigrette

On the jar: OLIVE JELLY

Gagnaire's olive jelly for turnip dishes

On the jar: BEETROOT

Gagnaire's beetroot sauce for turnip dishes

On the jar: SHERRYGRAPES

Guy Savoy's sherry-grapeseed vinaigrette

On the jar: MUSTARD

Lignac's classic mustard-wine vinaigrette for salads

On the jar: CURRY

Lignac's curry vinaigrette for spring peas

On the jar: TARTARE

Lignac's tartare sauce for fried sardines

On the jar: COCKTAIL

Lignac's cocktail sauce for burgers and fries

On the jar: AIOLI

Lignac's olive oil aïoli for a classic aïoli garni

On the jar: BEARNAISE

Lignac's classic béarnaise for grilled steak

On the jar: LEMON BALM

Basselot's lemon balm butter for cod

On the jar: AIOLI

Basselot's saffron aïoli for cod and steamed vegetables

On the jar: THON MOUSSE

Basselot's tuna mousse dressing for salade niçoise

On the jar: HOLLANDAISE

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

On the jar: TARTARE

Frechon's classic tartare sauce for fried fish