Best Sauces for Bread & Dipping

On the jar: YOGURT MAYO

Alain Ducasse's yogurt-mayo sauce for crudités.

On the jar: GINGER-SOY

Kyle Connaughton's miso-vinegar dip for gyoza.

On the jar: LIMESESAME

Frantzén's lime-sesame dressing for shrimp.

On the jar: GARLICTHYME

Frantzén's garlic-thyme oil for white beans.

On the jar: GUACAMOLE

Frantzén's guacamole for chips and tacos.

On the jar: SOY NAM JIM

Pairet's soy nam jim dip for citrus shrimp.

On the jar: HONEY-MUSTAR

Emma Bengtsson's dill and mustard sauce for gravlax toast.

On the jar: PASTRAMI

Ratino's pastrami vinaigrette for beet toast.

On the jar: HOUSE

Jeremy Chan's honey-lavender pickling liquor.

On the jar: CURRY OIL

Blanc's curry oil for scallops & cauliflower.

On the jar: FRESH TOMATO

The dressing from Brioza & Krasinski's anchovy toasts.

On the jar: HONEY

Mitchell's honey mustard for fried chicken, sandwiches.

On the jar: GRATED TOMAT

Ottolenghi's grated tomato-harissa salsa.

On the jar: SPICY CHINES

Heat and acid for eggs, tacos, and bowls.

On the jar: GARLIC-PARME

The dressing from Silverton's baby romaine salad.

On the jar: PANZANELLA

A bright dressing for salads and vegetables.

On the jar: AIOLI

Robuchon's spread for crudités, fish & cold meats.

On the jar: DASHI TSUYU

Niki Nakayama's dashi tsuyu for tempura dipping.

On the jar: YOGURT

Robuchon's yogurt-simple sauce.

On the jar: CREAMY LEMON

Telepan's creamy lemon vinaigrette.

On the jar: PISTACHIO

The table salsa from Syhabout's green tomatoes.

On the jar: WHITE WINE

The dressing from Gray's potted mackerel potato salad.

On the jar: BUTTERMILK-D

Bill Telepan's buttermilk-dill dressing for beet salad.

On the jar: CARROT-GINGE

Jérôme Ferrer's carrot-ginger vinaigrette for vegetables.

On the jar: NAM PLA

Sujira Pongmorn's nam pla phrik, a classic Thai fish dip.

On the jar: BRAZIL NUT

A bright dressing for salads and vegetables.

On the jar: HORSERADISH

Terje Ness' horseradish cream for pickled herring.

On the jar: CURRY

Dahlgren's kid-friendly curry dip for fried snacks.

On the jar: RANCH

For greens, grains, and roasted vegetables.

On the jar: NAM PLA

Pongmorn's fish sauce-chile dip for Thai meals.

On the jar: NAM PLA

Pongmorn's chile-flake fish sauce dip.

On the jar: CHICKEN

Lee's curry powder for chicken kapitan.

On the jar: EGG-YOLK

Abergel's egg-yolk tare dip for chicken tsukune.

On the jar: BRONX CHIPS

Imbert's herbed yogurt dip for fish & chips.

On the jar: JAEW WAN

Syhabout's jaew wan dipping sauce for green mango.

On the jar: CHAMPAGNE

Judy Rodgers' champagne vinaigrette for bread salad.

On the jar: AIOLI

Bobby Flay's garlic-lime aioli for seared fish, crudités.

On the jar: LIME

Charles Phan's lime-pepper dip for shaking beef.

On the jar: AMBA TEHINA

Solomonov's tangy amba-tahini dip for schnitzel.

On the jar: BALSAMIC-LEM

Suzanne Goin's balsamic-lemon vinaigrette for tomato salad.

On the jar: NUOC CHAM

Stephanie Izard's lemon-malt nuoc cham for dipping.

On the jar: SALSA VERDE

Missy Robbins' egg-enriched salsa verde for fish, potatoes.

On the jar: SSAMJANG

Hooni Kim's ssamjang for Korean BBQ, lettuce wraps.

On the jar: QUICK PONZU

Hiro Sone's quick ponzu for seafood, vegetables.

On the jar: GARLIC

Nguyen's garlic vinegar.

On the jar: SALSA BLANCA

Martínez's salsa blanca.

On the jar: CURRY LIME

Johnson & Smalls' curry lime yogurt dressing.

On the jar: FENNEL-CHILE

The dressing from Badman's grilled bread salad.

On the jar: TOMATO-COCON

Bhatt's tomato coconut chutney.

On the jar: BURRATA

Dispirito's dressing for burrata, lettuce and tomato salad.

On the jar: SHERRY-AGED

Naomi Pomeroy's sherry-balsamic vinaigrette for bread salad.

On the jar: PEACH AND

Karen Akunowicz's vinaigrette for peach-tomato panzanella.

On the jar: RED WINE

Marc Vetri's red wine vinaigrette for panzanella salad.

On the jar: SIMPLE PONZU

Ryan Roadhouse's simple ponzu for sashimi & grilled fish.

On the jar: CUMIN

Rosheen Kaul's cumin buttermilk ranch for dumpling salad.

On the jar: AIOLI

Rosenberg's sambal aioli for banh mi.

On the jar: CRISPY RICE

Mei Lin's fish sauce-lime vinaigrette with toasted rice.

On the jar: HONEYVINEGAR

Shewry's honey-vinegar caramel for tomatoes on toast.

On the jar: AIOLI

Rosenberg's mustard aioli for a Cubano sandwich.