Sauces for Fish & Seafood

Daniel Humm's Midtown Buttermilk, from the published recipe.

Eric Ripert's Pacific Vierge, from the published recipe.

A bright dressing for salads and vegetables.

Eric Ripert's Modena Vierge, from the published recipe.

Daniel Humm's Toronto Bouillabaisse, from the published recipe.

Eric Ripert's Tribeca Aioli, from the published recipe.

Thomas Keller's Ironyard Gribiche, from the published recipe.

Eric Ripert's Amberrail Dijon, from the published recipe.

Eric Ripert's Amberdock Vierge, from the published recipe.

Jean-Georges Vongerichten's Indigorail Honey-Soy Glaze.

Eric Ripert's Coconut Curry Sauce, from the published recipe.

Eric Ripert's Orange-Miso Sauce, from the published recipe.

Eric Ripert's Miso Vinaigrette, from the published recipe.

Eric Ripert's Hot Paprika Olive Oil, from the published recipe.

Daniel Humm's Saffron Vinaigrette, from the published recipe.

Eric Ripert's Classic Sauce Vierge, from the published recipe.

Vierge from a three-star kitchen & national award winner.

Tomato Confit from a three-star kitchen & national award winner.

A bright dressing for salads and vegetables.

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

Sun-Dried Tomato from a three-star kitchen & national award winner.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

Arnaud Donckele's Riviera Citrus-Honey, from the published recipe.

Alain Ducasse's Mexican-Garlic Salsa, from the published recipe.

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

Briny cockle juices whisked into a three-star Basque vinaigrette.

Madrid's three-star XO, cured ham and dried seafood in every spoonful.

Verjus steeped 48 hours, then strained bright and clean.

Mimosa from a three-star kitchen.

Coconut-Lime For Bonito from a three-star kitchen.

Tabbouleh from a three-star kitchen.

Vinagreta De Aceituna from a three-star kitchen.

Escabeche De Zanahoria from a three-star kitchen.

Pasta De Gambas from a three-star kitchen.

Salsa Satay from a three-star kitchen.

Nanban Awase-Zu from a three-star kitchen.

Citrus-Honey from a three-star kitchen.

Aux Agrumes De from a three-star kitchen.

Grenobloise Revisitée from a three-star kitchen.

Salsa Cóctel from a three-star kitchen.

Vierge from a three-star kitchen.

Aux Noix from a three-star kitchen.

Citrus from a three-star kitchen.

Sesame Soy from a three-star kitchen.

Gribiche from a three-star kitchen.

Kiwin Verjus from a three-star kitchen.

Arbequina Cabernet from a three-star kitchen.

A bright dressing for salads and vegetables.

Fresh herb finish for fish, chicken, and vegetables.

A savory marinade for chicken, pork, or salmon.

A bright dressing for salads and vegetables.

For greens, grains, and roasted vegetables.

A bright dressing for salads and vegetables.

Fresh herb finish for fish, chicken, and vegetables.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

A chef-cited flavored oil from the catalog.

A base for sandwiches, salads, and dips.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

For greens, grains, and roasted vegetables.

A base for sandwiches, salads, and dips.

A savory marinade for chicken, pork, or salmon.

A quick pan finish for steak and poultry.

A bright dressing for salads and vegetables.

Served with shrimp, crab, and fried seafood.

A base for sandwiches, salads, and dips.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

A chef-cited dip from the catalog.

For greens, grains, and roasted vegetables.

For greens, grains, and roasted vegetables.

A chef-cited dip from the catalog.

For greens, grains, and roasted vegetables.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

A savory marinade for chicken, pork, or salmon.

A bright dressing for salads and vegetables.

Salsa Verde from a starred kitchen & national award winner.

Soft chervil and white wine vinegar for tomatoes and roast hake.

Smoked bonito steeped into a savory vinaigrette for raw fish.

Citrus-Honey from a starred kitchen.

Aux Agrumes from a starred kitchen.

Honey & Soy from a starred kitchen.

Wholegrain Mustard from a starred kitchen.

Gourmand Tomato from a starred kitchen.

Allada Gallega from a starred kitchen.

Wasabi- from a starred kitchen.

Cuttlefish Ink from a starred kitchen.

Yuzu from a starred kitchen.

Triple-Citrus from a starred kitchen.

Citrus-Honey from a starred kitchen.

Oroshi Amazu from a starred kitchen.

Citrus-Honey from a starred kitchen.

Dill Crème Fraîche from a starred kitchen.

Tomato Sherry Marinade from a starred kitchen.

Vierge from a starred kitchen.

Salsa Aromatica 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.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

From a starred kitchen.

Fresh Tomato from a starred kitchen & national award winner.

José Andrés's Saigon Allioli A, from the published recipe.

Daniel Boulud's Whipped Lemon, from the published recipe.

Jon Yao's Coralbridge Ginger-Scallion Relish, from the published recipe.

Nobuyuki Matsuhisa (Nobu)'s Pearlcourt Den Miso, from the published recipe.

Nobuyuki Matsuhisa (Nobu)'s Ponzu, from the published recipe.

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

Jon Yao's Juniperpoint Ginger-Soy, from the published recipe.

Yotam Ottolenghi's Lemon Garlic Tahini Sauce, from the published recipe.

Junghyun “JP” Park's Chojang (Sweet Chile Dip), from the published recipe.

Grant Achatz's Lemon–Shallot Watermelon Dressing, from the published recipe.

Dave Beran's Honey Lemon Vinaigrette, from the published recipe.

Matt Adler's Lemon–White Balsamic Vinaigrette, from the published recipe.

Zero-waste salsa verde that turns carrot tops into the main event.

Salsa Verde from a starred kitchen & national award winner.

Lemon-Ginger from a starred kitchen & national award winner.

Curry from a starred kitchen & national award winner.

Lemon Red-Wine from a starred kitchen & national award winner.

From a starred kitchen & national award winner.

Joël Robuchon's Piedmont Aioli, from the published recipe.

Gordon Ramsay's Amberpoint Zesty Gremolata, from the published recipe.

Pim Techamuanvivit's Fennelfield Nam Pla, from the published recipe.

Sumiso from a starred kitchen.

Tartare from a starred kitchen.

Nasturtium Tartare from a starred kitchen.

Piccolo Tomato Jam from a starred kitchen.

Gin And Lemon from a starred kitchen.

Salsa Verde from a starred kitchen.

Pistachio Relish from a starred kitchen.

Gourmand from a starred kitchen.

Chicory Salad from a starred kitchen.

Crème De Raifort from a starred kitchen.

Asian Salad from a starred kitchen.

Lemon Soy from a starred kitchen.

Herb Salad from a starred kitchen.

White Wine Mustard from a starred kitchen.

Herring Waldorf from a starred kitchen.

Soy Chilli Marinade from a starred kitchen.

Lemon Marinade from a starred kitchen.

Mackerel Pickling Liquor from a starred kitchen.

Clam from a starred kitchen.

Lemon from a starred kitchen.

Mayonnaise from a starred kitchen.

Gribiche from a starred kitchen.

Nam Yum from a starred kitchen.

Mayonnaise from a starred kitchen.

Citrus-Honey from a starred kitchen.

Salsa Brava from a starred kitchen.

Esqueixada from a starred kitchen.

Mayonnaise 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.

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.

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.

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.

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.

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.

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.

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.

Jacques Pépin's Coastal Ravigote, from the published recipe.

Gabrielle Hamilton's Grove Gribiche, from the published recipe.

Bobby Flay's Glasscourt Aioli, from the published recipe.

Ina Garten's Glassfield Tartar, from the published recipe.

Ina Garten's Stonestreet Niçoise, from the published recipe.

Stephanie Izard's Sablegate Chimichurri, from the published recipe.

Stephanie Izard's Sablehall Citrus-Honey, from the published recipe.

Stephanie Izard's Ivoryhouse Chimichurri, from the published recipe.

Stephanie Izard's Ivoryrail Blueberry Nuoc, from the published recipe.

Lidia Bastianich's Salsa Rustica, from the published recipe.

Marcus Samuelsson's Awaze / Berbere Brown-Butter Vinaigrette.

Vivian Howard's Garlic Lemon Remoulade, from the published recipe.

Jacques Pépin's Tomato Capers Ravigote, from the published recipe.

Toni Tipton-Martin's Jubilee Remoulade, from the published recipe.

Salsa Verde from a national-award-winning chef.

Rémoulade from a national-award-winning chef.

Dijon Mustard from a national-award-winning chef.

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

A bright dressing for salads and vegetables.

For greens, grains, and roasted vegetables.

A chef-cited citrus sauce from the catalog.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

Tomato base for pasta, eggs, and seafood.

Basque aioli from a foundational American kitchen.

Barton Seaver's Provençal Aioli, from the published recipe.

Alice Waters's Berkeley Salsa Verde, from the published recipe.

A national-award winner's Latin house sauce.

Missy Robbins's Austin Salsa Verde, from the published recipe.

Emeril Lagasse's Olivelane Cocktail, from the published recipe.

Emeril Lagasse's Olivecourt Cocktail, from the published recipe.

Emeril Lagasse's Olivehouse Homemade Tartar, from the published recipe.

Emeril Lagasse's Olivebench Tartar, from the published recipe.

Emeril Lagasse's Glassroom Sour Cream, from the published recipe.

Emeril Lagasse's Stonelane Creole Mustard, from the published recipe.

Emeril Lagasse's Stonebench Spicy Cocktail, from the published recipe.

Christina Nguyen's Coralfield Nam Jim, from the published recipe.

Edward Lee's Pearllane Gochujang Sesame, from the published recipe.

Joanne Chang's Ivoryhall Ginger-Soy, from the published recipe.

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

Alan Wong's Umberlane Citrus-Honey, from the published recipe.

Hiro Sone's Umberhouse Quick Ponzu, from the published recipe.

Francis Mallmann's Juniperhouse Salsa Criolla, from the published recipe.

Barton Seaver's Citrus–Olive Oil Seafood Sauce, from the published recipe.

Chris Shepherd's Houston Nuoc Cham, from the published recipe.

Nando Chang's Leche de Tigre Tradicional, from the published recipe.

Nando Chang's Ají Limo Leche de Tigre, from the published recipe.

Hajime Sato's Soy Sake Mirin Marinade, from the published recipe.

Nando Chang's Salsa Criolla Peruvian, from the published recipe.

Paul Prudhomme's Cajun Remoulade, from the published recipe.

Justin Pichetrungsi's Nam Jim Seafood, from the published recipe.

Hiro Sone's Miso Vinaigrette, from the published recipe.

Gregory Gourdet's Ginger-Lime Vinaigrette, from the published recipe.

Emeril Lagasse's Hot Horseradish Cocktail Sauce, from the published recipe.

Alan Wong's Ponzu, from the published recipe.

Chunky Comeback from a national-award-winning chef.

Chive from a national-award-winning chef.

Salsa Blanca from a national-award-winning chef.

Mustard from a national-award-winning chef.

Salsa Verde from a national-award-winning chef.

Chimichurri from a national-award-winning chef.

Salsa Criolla from a national-award-winning chef.

Lemon Dijon from a national-award-winning chef.

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

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

Hot Pepper Essence from a national-award-winning chef.

Vanilla Oil from a national-award-winning chef.

Black Truffle from a national-award-winning chef.

Jalapeño-Bourbon from a national-award-winning chef.

Tahini Remoulade from a national-award-winning chef.

Lime–basil from a national-award-winning chef.

Salsa Verde from a national-award-winning chef.

Catalane from a national-award-winning chef.

Coconut–tamarind–lime from a national-award-winning chef.

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

A bright dressing for salads and vegetables.

Heat and acid for eggs, tacos, and bowls.

A chef-cited citrus sauce from the catalog.

Fresh herb finish for fish, chicken, and vegetables.

A tangy condiment for seafood and sandwiches.

A chef-cited dip from the catalog.

For greens, grains, and roasted vegetables.

Fresh herb finish for fish, chicken, and vegetables.

A bright dressing for salads and vegetables.

A garlic emulsion for seafood and sandwiches.

A base for sandwiches, salads, and dips.

A garlic emulsion for seafood and sandwiches.

Heat and acid for eggs, tacos, and bowls.

A bright dressing for salads and vegetables.

From a hatted kitchen.

From a hatted kitchen.

From a champion chef's kitchen.

From a champion chef's kitchen.

From a champion chef's kitchen.

From a champion chef's kitchen.

From a champion chef's kitchen.

From a champion chef's kitchen.

A bright dressing for salads and vegetables.