The sauces of Washington's most-awarded kitchens

On the jar: ROMESCO

Andrés' romesco for asparagus, grilled vegetables, seafood

On the jar: ALLIOLI

José Andrés' Catalan allioli for grilled meats, seafood

On the jar: BRAVA

José Andrés' brava sauce for patatas bravas

On the jar: CATALAN

José Andrés' Catalan sofrito for paella, stews, soups

On the jar: SHERRY-SHALL

Michael Rafidi's harissa vinaigrette for watermelon fattoush

On the jar: MOJO VERDE

José Andrés' mojo verde for artichokes, potatoes

On the jar: MOJO ROJO

José Andrés' mojo rojo for cauliflower, green beans

On the jar: SHERRY-SHALL

José Andrés' olive-orange vinaigrette for salads, carrots

On the jar: ARABIC

Michael Rafidi's tahini dressing for salad and grilled lamb

On the jar: MISO MILK SA

Morishita's creamy miso milk sauce for chicken

On the jar: SALMOREJO

José Andrés's Salmorejo, from the published recipe

On the jar: TOUM GARLIC

Michael Rafidi's whipped garlic toum

On the jar: ANDALUSIAN

José Andrés's classic Andalusian gazpacho

On the jar: KOMBUTAMARI

Masako Morishita's kombu-tamari glaze for chicken

On the jar: MOJO PICN

José Andrés's Canarian mojo picón for potatoes

On the jar: TONNATO SAUC

Matt Adler's tonnato sauce for seared tuna

On the jar: LEMONWHITE

Matt Adler's lemon-balsamic vinaigrette for tuna

On the jar: ZHUG

Michael Rafidi's fiery Levantine zhug

On the jar: CREAMY HERBY

Yonan's creamy herby tofu dressing

On the jar: ROMESCO

Romesco from a national-award-winning chef

On the jar: DIJON

Patrick O'Connell's Dijon vinaigrette for chilled asparagus

On the jar: ASPARAGUS

Michel Richard's asparagus vinaigrette for steamed asparagus

On the jar: PANZANELLA

Panzanella from a starred kitchen & national award winner

On the jar: BUTTERMILK

Jeremiah Langhorne's buttermilk dressing for green salads

On the jar: CHIMICHURRI

Jeremiah Langhorne's mint chimichurri for grilled meats

On the jar: CILANTRO AND

Vikram Sunderam's cilantro yogurt sauce for chicken tikka

On the jar: SALSA VERDE

Jeremiah Langhorne's herby salsa verde with sea beans

On the jar: LECHE DE

Carlos Delgado's leche de tigre for ceviche & crudo

On the jar: SUNFLOWER

Rob Rubba's sunflower seed gremolata for glazed eggplant

On the jar: GOCHUJANG

Rob Rubba's gochujang tomato glaze for roasted eggplant

On the jar: CAESAR

Rubba's vegan hazelnut Caesar for grilled carrots

On the jar: SOY AIR

Andrés's soy air foam for avocado canelones

On the jar: SANGRIA

Andrés's sangría vinaigrette for strawberry salad

On the jar: GAZPACHO

Andrés's gazpacho-style dressing for grilled eggplant

On the jar: TOMATOWATERM

Andrés's tomato-watermelon sherry dressing for skewers

On the jar: CLEAR FISH

O'Connell's clear fish sauce dressing for Thai chicken

On the jar: FATTOUSH

Andrés's pomegranate-sumac vinaigrette for fattoush

On the jar: MUHAMMARA

Andrés's muhammara, a walnut-pepper dip

On the jar: CASHEW QUESO

Yonan's cashew queso for chips or nachos

On the jar: BLACK

Rubba's black garlic-tahini dressing for roasted eggplant

On the jar: FRESNO CHILE

Rubba's quick Fresno chile pickle for roasted eggplant

On the jar: HOUSE VIN

Palladin's house red wine-balsamic vinaigrette

On the jar: CHAMPAGNEBAC

Langhorne's warm bacon-Champagne vinaigrette for radicchio