Sauces for Chicken

Red Wine Citrus from a three-star kitchen & national award winner.

The spa-cuisine pioneer's tomato and lemon vierge for fish.

The Lyon master's caper-herb classic for poached meats.

Fenugreek-Grapefruit from a three-star kitchen.

Soy-Sesame-Honey Marinade from a three-star kitchen.

Pasta De Gambas from a three-star kitchen.

Salsa Satay from a three-star kitchen.

For greens, grains, and roasted vegetables.

For greens, grains, and roasted vegetables.

Citrus-Honey from a starred kitchen.

From a starred kitchen.

Jody Williams & Rita Sodi (Via Carota)'s Ironpass Sherry-Shallot.

David Chang's Indigolane Ginger-Soy, from the published recipe.

Charlie Mitchell's Saffroncourt Honey Mustard, from the published recipe.

Wolfgang Puck's Ginger Soy Vinaigrette, from the published recipe.

Charlie Mitchell's Carolina-Inspired BBQ Glaze, from the published recipe.

Wolfgang Puck's Spicy Chinese Mustard Sauce, from the published recipe.

David Chang's Momofuku Ginger-Scallion (Classic Ratios).

Salsa Verde from a starred kitchen & national award winner.

From a starred kitchen & national award winner.

Gordon Ramsay's Coralgate No-Cook Satay, from the published recipe.

Peanut butter loosened with honey and lemon for crunchy salads.

Dijon Mustard from a starred kitchen.

Citrus-Honey from a starred kitchen.

Bois Boudran from a starred kitchen.

Gooseberry Ketchup from a starred kitchen.

Orange Mustard from a starred kitchen.

Bitter Oil from a starred kitchen.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

Jacques Pépin's Provençal Mayo, from the published recipe.

Marcus Samuelsson's Dockside Awase, from the published recipe.

Sean Brock's Galician Alabama White, from the published recipe.

Sean Brock's Ambermill Bbq, from the published recipe.

Marcus Samuelsson's Lime–Dijon Coleslaw Dressing, from the published recipe.

Ming Tsai's Hoisin Mustard Sauce, from the published recipe.

Bobby Flay's Garlic-Chipotle BBQ Sauce, from the published recipe.

Frank's from a national-award-winning chef.

Meyer Lemon–green Olive from a national-award-winning chef.

Passion Fruit–amba Tehina from a national-award-winning chef.

A bright dressing for salads and vegetables.

A savory marinade for chicken, pork, or salmon.

Glaze for ribs, chicken, and grilled meats.

A national-award winner's Latin house sauce.

Kwame Onwuachi's Market Jerk Barbecue, from the published recipe.

Edward Lee's Andalusian Gochujang, from the published recipe.

Edward Lee's Breton White Bbq, from the published recipe.

Emeril Lagasse's Stonecourt Citrus-Honey, from the published recipe.

Jet Tila's Pearlpass Satay Peanut, from the published recipe.

Andrea Nguyen's Umberstreet Ginger Dipping, from the published recipe.

Chris Shepherd's Umberdock Cola-Soy Brine, from the published recipe.

Jet Tila's Indigomill Panang Curry, from the published recipe.

Benchawan Jabthong Painter's Saffronpoint Pad See, from the published recipe.

Chutatip “Nok” Suntaranon's Juniperstreet Panang Gai, from the published recipe.

Rodney Scott's Cayenne-Pepper BBQ Sauce, from the published recipe.

Fuchsia Dunlop's Strange-Flavor Sauce (Guai Wei), from the published recipe.

Edward Lee's Buttermilk Kimchi-Burger Sauce, from the published recipe.

Edward Lee's Ssamjang Mayo, from the published recipe.

Hugh Acheson's Alabama White Sauce, from the published recipe.

Valerie Chang's Cuban Mojo, from the published recipe.

Edward Lee's Gochujang Mayo, from the published recipe.

Sticky guava barbecue from Puerto Rican home cooking.

Tutu's Kochujang from a national-award-winning chef.

Tomato-Coconut Chutney from a national-award-winning chef.

Caesar from a national-award-winning chef.

Classic Sour Orange from a national-award-winning chef.

Pesto from a national-award-winning chef.

Citrus-Honey from a national-award-winning chef.

Maple Dijon from a national-award-winning chef.

Dill Capers Topping from a national-award-winning chef.

Heat and acid for eggs, tacos, and bowls.

For greens, grains, and roasted vegetables.

A savory marinade for chicken, pork, or salmon.

From a world-ranked kitchen.

From a world-ranked kitchen.