Sauces for Grilled Anything

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

Jean-Georges Vongerichten's Indigobench Soy-Tarragon, from the published recipe.

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

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

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

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

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

Chimichurri from a three-star kitchen.

Pasta De Gambas from a three-star kitchen.

Salsa Satay from a three-star kitchen.

Nanban-Zu from a three-star kitchen.

Citrus-Honey from a three-star kitchen.

Aux Agrumes De from a three-star kitchen.

Vierge from a three-star kitchen.

Ginger-Soy from a three-star kitchen.

Fresh herb finish for fish, chicken, and vegetables.

Fresh herb finish for fish, chicken, and vegetables.

A bright dressing for salads and vegetables.

Fresh herb finish for fish, chicken, and vegetables.

For greens, grains, and roasted vegetables.

A bright dressing for salads and vegetables.

Glaze for ribs, chicken, and grilled meats.

A bright dressing for salads and vegetables.

A savory marinade for chicken, pork, or salmon.

Salsa Verde from a starred kitchen & national award winner.

Smoked bonito steeped into a savory vinaigrette for raw fish.

Citrus-Honey from a starred kitchen.

Allada Gallega from a starred kitchen.

Mallorca Wholegrain Mustard from a starred kitchen.

Citrus-Honey from a starred kitchen.

Vinagreta De Cacahuetes 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.

Rick Bayless's Cinderfield Lime-Cilantro Vinagreta, from the published recipe.

David Chang's Alpine Fish, from the published recipe.

Daniel Boulud's Seoul Aioli, from the published recipe.

The ginger-scallion move from a famous New York kitchen.

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

David Chang's Pressed Ssäm, from the published recipe.

Andy Ricker's Pearlyard Jaew, from the published recipe.

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

Corey Lee's Pearlfield Bibimbap Gochujang, from the published recipe.

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

David Chang's Indigofield Pickled Mustard, from the published recipe.

David Chang's Indigopass Mustard Seed, from the published recipe.

Nobuyuki Matsuhisa (Nobu)'s Juniperdock Yellow Anticucho.

April Bloomfield's Junipermill Grilled Vegetable, from the published recipe.

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

Tim Flores's Filipino Garlic Vinegar, from the published recipe.

David Chang's Rice Wine & Soy Dressing, from the published recipe.

Philip Speer's Xnipec, from the published recipe.

Wolfgang Puck's Chinois Asian 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.

Panzanella from a starred kitchen & national award winner.

Simple Lemon from a starred kitchen & national award winner.

From a starred kitchen & national award winner.

From a starred kitchen & national award winner.

From a starred kitchen & national award winner.

From a starred kitchen & national award winner.

Gordon Ramsay's Amberhall Barbecue, from the published recipe.

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

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

Peanut butter loosened with honey and lemon for crunchy salads.

Blueberries meet hot mustard oil and toasted cumin, chaat-style.

Au Yaourt Simple from a starred kitchen.

Soy-Mirin from a starred kitchen.

Citrus-Honey from a starred kitchen.

Piccolo Tomato Jam from a starred kitchen.

Gooseberry Ketchup from a starred kitchen.

Arrabiata from a starred kitchen.

Chimichurri from a starred kitchen.

Chicory Salad from a starred kitchen.

Chimichurri from a starred kitchen.

Nam Yum 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.

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

Suzanne Goin's Lagos Salsa Verde, from the published recipe.

Traci Des Jardins's Olivestreet Salsa Verde, from the published recipe.

Bobby Flay's Cinderlane Citrus-Honey, from the published recipe.

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

Bobby Flay's Glassrail Fra Diavolo, from the published recipe.

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

Charles Phan's Pearlstreet Nuoc Cham, 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 Ivorybench Chimichurri, from the published recipe.

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

Charles Phan's Saffronmill Lime Salt-And-Pepper, from the published recipe.

Michael Solomonov's Fennellane Amba Tehina, from the published recipe.

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

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

Stephanie Izard's Fish Sauce Vinaigrette, from the published recipe.

Michael Solomonov's Lemon Tehina Sauce, from the published recipe.

Michael Solomonov's Harissa Tehina, from the published recipe.

Ashley Christensen's Garlic-Paprika Vinaigrette, from the published recipe.

Tart sumac and lemon over chopped salads and grilled halloumi.

Tzatziki from a national-award-winning chef.

Mustard from a national-award-winning chef.

Salsa Verde from a national-award-winning chef.

Hazelnut from a national-award-winning chef.

Beaujolais Bbq from a national-award-winning chef.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

Glaze for ribs, chicken, and grilled meats.

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

A national-award winner's Latin house sauce.

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

Francis Mallmann's Peninsula Chimichurri, from the published recipe.

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

Michelle Bernstein's Cedarroom Chimichurri, from the published recipe.

Emeril Lagasse's Cinderbench Sherry-Shallot, from the published recipe.

Gregory Gourdet's Coralhall Spicy Beet, from the published recipe.

Gregory Gourdet's Corallane Herby Coconut, from the published recipe.

Michael Rafidi's Coralcourt Sherry-Shallot, from the published recipe.

Chutatip “Nok” Suntaranon's Coralhouse Yum Nua, from the published recipe.

Hooni Kim's Coraldock Ssamjang, from the published recipe.

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

Justin Pichetrungsi's Pearlgate Garlic–fish Chutney, from the published recipe.

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

Gregory Gourdet's Ivorybridge Vietnamese-Style Chile-Lime.

Andrea Nguyen's Umberyard Classic Nuoc, from the published recipe.

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

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

Michael Rafidi's Junipercourt Arabic Tahini, from the published recipe.

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

Chris Shepherd's Garlic Soy Vinaigrette, from the published recipe.

Gregory Gourdet's Sumachall Classic Nuoc, from the published recipe.

Lord Maynard Llera's Filipino Pork BBQ Marinade / Glaze.

Francis Mallmann's Red Chimichurri, from the published recipe.

Barton Seaver's Citrus–Olive Oil Seafood Sauce, 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.

Chutatip “Nok” Suntaranon's Nam Jim Jaew, 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.

Lord Maynard Llera's Banana Ketchup Dip, from the published recipe.

Adrián Torres's Chipotle Crema, from the published recipe.

Sticky guava barbecue from Puerto Rican home cooking.

Ginger-Soy from a national-award-winning chef.

Chive from a national-award-winning chef.

Salsa Blanca from a national-award-winning chef.

Buttermilk from a national-award-winning chef.

Red Wine from a national-award-winning chef.

Gochujang from a national-award-winning chef.

Salsa Verde from a national-award-winning chef.

Chimichurri from a national-award-winning chef.

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

Italian Red-Wine from a national-award-winning chef.

Salsa Criolla from a national-award-winning chef.

Kimchi from a national-award-winning chef.

Lemon Dijon from a national-award-winning chef.

Caesar from a national-award-winning chef.

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

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

Buttermilk Herb from a national-award-winning chef.

Chimichurri from a national-award-winning chef.

Pesto from a national-award-winning chef.

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

Creamy Italian from a national-award-winning chef.

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

Salsa Verde from a national-award-winning chef.

Ginger-Soy from a national-award-winning chef.

Champagne Peach Salad from a national-award-winning chef.

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

A savory marinade for chicken, pork, or salmon.

For greens, grains, and roasted vegetables.

Heat and acid for eggs, tacos, and bowls.

A bright dressing for salads and vegetables.

A chef-cited citrus sauce from the catalog.

A table salsa for tacos, chips, and grilled meats.

A table salsa for tacos, chips, and grilled meats.

A chef-cited flavored oil from the catalog.

A table salsa for tacos, chips, and grilled meats.

Fresh herb finish for fish, chicken, and vegetables.

A table salsa for tacos, chips, and grilled meats.

A bright dressing for salads and vegetables.

A bright dressing for salads and vegetables.

For greens, grains, and roasted vegetables.

For greens, grains, and roasted vegetables.

Heat and acid for eggs, tacos, and bowls.

For greens, grains, and roasted vegetables.

A bright dressing for salads and vegetables.

From a world-ranked kitchen.

From a champion chef's kitchen.

From a world-ranked kitchen.