Best Sauces for Grilled Anything

On the jar: VIERGE

Ripert's papaya-mango herb vierge for grilled lobster.

On the jar: SOY-TARRAGON

Vongerichten's dressing for asparagus & grilled shiitake.

On the jar: HOT PAPRIKA

Eric Ripert's smoky paprika oil for grilled seafood.

On the jar: VIERGE

Keller's vierge sauce.

On the jar: XO IBRICO

Dabiz Muñoz's Iberian XO sauce for skate.

On the jar: SOY-SESAME-H

Pic's soy sesame honey marinade.

On the jar: SHRIMP

Served with shrimp, crab, and fried seafood.

On the jar: SALSA SATAY

Barbot's salsa satay.

On the jar: NANBAN-ZU

The marinade from Nakamura's horse mackerel nanban-zuke.

On the jar: ACACIA

Colagreco's acacia honey vinaigrette.

On the jar: CITRUS

A rich finish for pasta and roasted vegetables.

On the jar: VIERGE

Fresh herb finish for fish, chicken, and vegetables.

On the jar: GINGER-SOY

The dressing from Roš's beef tongue and sauerkraut.

On the jar: CHIMICHURRI

Colagreco's Argentine-style chimichurri for grilled meats.

On the jar: CHIMICHURRI

Mauro Colagreco's chimichurri de mer for grilled fish.

On the jar: MUSTARD

Heston Blumenthal's Caribbean mustard vinaigrette for lamb.

On the jar: SALSA

Massimiliano Alajmo's lovage salsa for grilled sardines.

On the jar: VIT

Björn Frantzén's white balsamic dressing for grilled steak.

On the jar: VANILLA

Björn Frantzén's vanilla vinaigrette for grilled tomatoes.

On the jar: HONEY-MUSTAR

Jürgens's barbecue sauce for fondue and grilled meats.

On the jar: MATCHA

Anne-Sophie Pic's lemon-matcha vinaigrette.

On the jar: STAR ANISE

Pic's white wine-vinegar bath for mackerel escabèche.

On the jar: BONITO

Sylvestre Wahid's smoked bonito vinaigrette for raw fish.

On the jar: CITRUS-HONEY

The dressing from Kerridge's jerk chicken and tomato salad.

On the jar: ALLADA

Olleros' allada gallega.

On the jar: MALLORCA

The dressing from Wareing's honey-glazed poussin.

On the jar: CITRUS-HONEY

Grandits' soy balsamico dressing.

On the jar: VINAIGRETTE

Ricard Camarena's peanut-lupin vinaigrette for bean salads.

On the jar: SALSA

Moreno Cedroni's aromatic sauce for turbot cutlet.

On the jar: CUMIN-CORIAN

Sat Bains' cumin-coriander sherry vinaigrette for salads.

On the jar: BAGNETTO

Philippe Léveillé's bagnetto verde for veal tongue.

On the jar: SMOKED

Raymond Blanc's smoked paprika dressing for asparagus.

On the jar: CHIMICHURRI

Sträuli's chimichurri for grilled Ibérico pork.

On the jar: RABBIT

Aduriz's wine-vinegar marinade for grilled rabbit.

On the jar: MAYONNAISE

Felipe Bronze's fruit-curry mayo for rib burgers.

On the jar: LIME-CILANTR

Bayless's dressing for Mexican salads & grilled vegetables.

On the jar: FISH

Chang's dressing for brussels sprouts & grilled meats.

On the jar: AIOLI

Boulud's red wine mayonnaise, an everyday condiment.

On the jar: GINGER-SOY

Chang's condiment for noodles, rice & grilled meats.

On the jar: ALLIOLI

José Andrés' Catalan allioli for grilled meats, seafood.

On the jar: SSAM

Chang's ssäm sauce for bo ssäm, lettuce wraps.

On the jar: JAEW

Andy Ricker's jaew dipping sauce for grilled meats, rice.

On the jar: DEN MISO

Nobu's den miso glaze for black cod, salmon.

On the jar: BIBIMBAP

Corey Lee's bibimbap gochujang sauce for rice bowls.

On the jar: GINGER-SOY

Chang's usukuchi-jalapeño vinaigrette for chicken, octopus.

On the jar: PICKLED

David Chang's pickled mustard seeds for meats, sandwiches.

On the jar: MUSTARD SEED

David Chang's mustard seed sauce for pork belly ssam.

On the jar: YELLOW

Nobu's aji amarillo sauce for grilled anticucho skewers.

On the jar: GRILLED

April Bloomfield's herby vinaigrette for grilled vegetables.

On the jar: LEMONSHALLO

Grant Achatz's lemon-shallot dressing for watermelon salad.

On the jar: FILIPINO GAR

Tim Flores's Filipino garlic vinegar for adobo.

On the jar: RICE WINE

David Chang's rice wine and soy dressing for noodles.

On the jar: XNIPEC

Philip Speer's habanero xnipec for grilled carrots.

On the jar: ASIAN

Wolfgang Puck's Asian vinaigrette for salads.

On the jar: CARROT-TOP

Jeremy Fox's carrot-top salsa verde for roast carrots.

On the jar: SALSA VERDE

Barber's salsa verde.

On the jar: PANZANELLA

A bright dressing for salads and vegetables.

On the jar: SIMPLE LEMON

April Bloomfield's simple lemon dressing for green salads.

On the jar: SUNFLOWER

Rob Rubba's sunflower seed gremolata for glazed eggplant.

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: ANCHOVYPARSL

Raij's anchovy-parsley vinaigrette for short ribs.

On the jar: BARBECUE

Gordon Ramsay's onion-coffee BBQ sauce for pork ribs.

On the jar: NO-COOK

Gordon Ramsay's no-cook satay sauce for skewers, noodles.

On the jar: PEANUT-LEMON

Adam Handling's peanut-honey-lemon dressing for slaw.

On the jar: BLUEBERRY

Peter Joseph's blueberry-cumin dressing for chaat salads.

On the jar: YOGURT

Robuchon's yogurt-simple sauce.

On the jar: SOY-MIRIN

The dressing from Wishart's spicy aubergine salad.

On the jar: CITRUS-HONEY

The marinade from Takahashi's herb-vegetable nanban-zuke.

On the jar: PICCOLO

Hulstone's condiment for roast halibut & white fish.

On the jar: GOOSEBERRY

The condiment from Mackenzie's osso buco of gammon.

On the jar: ARRABIATA

Tomato base for pasta, eggs, and seafood.

On the jar: CHIMICHURRI

The finishing sauce from Tanaka's Iberico pork presa.

On the jar: CHICORY

Beynon's dressing for chicory salads & grilled poussin.

On the jar: WILD GARLIC

The finishing sauce from Banks' miso-glazed monkfish.

On the jar: NAM YUM

Pim's Nam Yum.

On the jar: HAZELNUT

Chapman's Uptown Hazelnut vinaigrette for grilled fish.

On the jar: GINGER-SOY

Galton Blackiston's Lowcountry Ginger Soy peanut sauce.

On the jar: VIERGE

Daniel Galmiche's sauce vierge for pan-roasted trout.

On the jar: NON-SPICY

Louis Han's non-spicy soy BBQ marinade for Korean barbecue.

On the jar: SPICY

Louis Han's spicy gochujang BBQ marinade for Korean barbecue.

On the jar: VINAIGRETTE

Iñigo Lavado's mustard vinaigrette for grilled fish skewers.

On the jar: MAYONNAISE

Lorenzo Viani's bold mayonnaise for grilled fish.

On the jar: GARLIC HERB

Jérôme Ferrer's garlic-herb yogurt sauce for grilled meats.

On the jar: NAM PLA

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

On the jar: TOM YAM KUNG

Sittikorn Chantop's condiment set to finish tom yum kung.

On the jar: CHIMICHURRI

Don Julio's chimichurri, the house sauce for steak.

On the jar: MINTCORIANDE

Atul Kochhar's mint-coriander yoghurt chutney for tandoori.

On the jar: CUCUMBER

Alfred Prasad's cucumber mint raita for Indian thalis.

On the jar: HAZELNUTCABE

Adam Smith's hazelnut-cabernet vinaigrette for BBQ mushrooms.

On the jar: TOMATO

Andréas Mavrommatis's tomato vinaigrette for grilled squid.

On the jar: POMEGRANATE

Gordon Ramsay's pomegranate-molasses dressing for tabbouleh.

On the jar: BULGOGI

David Shim's bulgogi marinade for Korean BBQ beef.

On the jar: PINE-NUT

Kim Ji-young's pine-nut salt for grilled yam.

On the jar: NAM JIM FISH

Mukura's nam jim dressing for beef & grape salad.

On the jar: CIDEROIL

Watanabe's cider-oil marinade for apple salad.

On the jar: CAPER

Dahlgren's caper mayonnaise for asparagus.

On the jar: SOJA BASE

Albert Adrià's dashi-soy base for ceviche.

On the jar: TZATZIKI

Ferrer's tzatziki for grilled meats.

On the jar: LOBSTER OIL

Vézina's lobster-oil vinaigrette for caesar.

On the jar: HONEYSHERRY

Aranda's honey-sherry vinaigrette for jamón tartare.

On the jar: OYSTERTERIYA

Cerdeño's oyster-teriyaki marinade for presa blanca.

On the jar: SHISOOYSTERO

Cerdeño's shiso marinade for grilled skewers.

On the jar: ALABAMA

Fojtasek's Alabama white sauce for smoked cabbage.

On the jar: GINGER-SOY

Irka's Thai vinaigrette for grilled oysters.

On the jar: CAPER

Locatelli's sweet-sour caper salsa for monkfish.

On the jar: SMOKED

Cheng's smoked sour cream dip for scallion pancakes.

On the jar: SALSA

Gyngell's cumin salsa verde for grilled lamb.

On the jar: SPICED

Imbert's spiced syrup from a prize-winning fruit dish.

On the jar: SARDINE

A tangy pickle condiment for sandwiches and bowls.

On the jar: CHIPPY

Campbell's chippy sauce for lamb kofta.

On the jar: ALABAMA

Sean Brock's Alabama white sauce for smoked chicken.

On the jar: SALSA VERDE

Suzanne Goin's salsa verde for lamb, grilled meats.

On the jar: SALSA VERDE

Traci Des Jardins' salsa verde for lamb, grilled meats.

On the jar: CITRUS-HONEY

Flay's lemon-tarragon vinaigrette for grilled vegetables.

On the jar: AIOLI

Bobby Flay's mustard aioli for grilled potatoes, burgers.

On the jar: FRA DIAVOLO

Bobby Flay's fra diavolo BBQ sauce for porterhouse steak.

On the jar: NIOISE

Ina Garten's Niçoise vinaigrette for grilled tuna platter.

On the jar: NUOC CHAM

Charles Phan's nuoc cham for spring rolls, grilled meats.

On the jar: CITRUS-HONEY

Stephanie Izard's mint chimichurri for shrimp, grilled meats.

On the jar: CHIMICHURRI

Izard's blueberry chimichurri for grilled meats, fish.

On the jar: CHIMICHURRI

Stephanie Izard's rhubarb chimichurri for grilled meats.

On the jar: CHIMICHURRI

Izard's smoked tomato soy chimichurri for pasta, meats.

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: SALSA RUSTIC

Lidia Bastianich's chunky egg-caper salsa rustica.

On the jar: LIME

Samuelsson's lime-dijon dressing for coleslaw.

On the jar: FISH

Stephanie Izard's fish sauce vinaigrette for slaw.

On the jar: LEMON TEHINA

Michael Solomonov's lemon tehina sauce for falafel.

On the jar: HARISSA TEHI

Solomonov's harissa tehina for falafel and vegetables.

On the jar: PIMENTON

Ashley Christensen's smoky pimentón vinaigrette.

On the jar: SUMAC

Alon Shaya's sumac vinaigrette for chopped salads.

On the jar: TZATZIKI

The dressing from Bailey's roasted spicy eggplant.

On the jar: MUSTARD

Shaya's mustard vinaigrette.

On the jar: SALSA VERDE

The table salsa from Prewitt's whole grilled redfish.

On the jar: HAZELNUT

The dressing from Kahan's burrata charred kale.

On the jar: BEAUJOLAIS

Gabriel Rucker's Beaujolais BBQ sauce for grilled meats.

On the jar: SOY-BALSAMIC

Kenji López-Alt's soy-balsamic vinaigrette for hearty greens.

On the jar: MUSTARD-SEED

Stephanie Izard's mustard-seed vinaigrette for potato salad.

On the jar: GINGER-SOY

Twitty's peach barbecue sauce for grilled meats.

On the jar: SALSA VERDE

Alice Waters' herb salsa verde for grilled meats and fish.

On the jar: CHIMICHURRI

Bernstein's chimichurri for grilled steak, chicken, fish.

On the jar: JERK

Onwuachi's bbq sauce for jerk chicken & grilled meats.

On the jar: CHIMICHURRI

Francis Mallmann's chimichurri for grilled meats.

On the jar: WHITE BBQ

Edward Lee's garlic-horseradish white BBQ sauce for wings.

On the jar: CHIMICHURRI

Bernstein's traditional chimichurri for grilled meats.

On the jar: SHERRY-SHALL

Emeril Lagasse's chimichurri for steak, grilled meats.

On the jar: SPICY BEET

Gourdet's dressing for grilled carrots & roasted vegetables.

On the jar: HERBY

Gourdet's herby coconut yogurt dressing for grilled carrots.

On the jar: SHERRY-SHALL

Michael Rafidi's harissa vinaigrette for watermelon fattoush.

On the jar: YUM NUA

Nok Suntaranon's yum nua dressing for Thai beef salad.

On the jar: SSAMJANG

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

On the jar: NAM JIM

Christina Nguyen's nam jim sauce for grilled seafood.

On the jar: SATAY PEANUT

Jet Tila's satay peanut sauce for chicken satay.

On the jar: VIETNAMESE-S

Gourdet's Vietnamese chile-lime sauce for mushrooms, meats.

On the jar: NUOC CHAM

Andrea Nguyen's classic nuoc cham for spring rolls.

On the jar: CITRUS-HONEY

Alan Wong's honey-lime vinaigrette for tropical salads, fish.

On the jar: COLA-SOY

Chris Shepherd's cola-soy brine for grilled meats, wings.

On the jar: ARABIC

Michael Rafidi's tahini dressing for salad and grilled lamb.

On the jar: CRIOLLA

Mallmann's tangy pepper-onion relish for the asado table.

On the jar: CLASSIC NUOC

Gregory Gourdet's classic nuoc cham dipping sauce.

On the jar: FILIPINO POR

Kuya Lord's cola-sweet marinade for Filipino pork BBQ.

On the jar: RED CHIMICHU

Mallmann's smoky red chimichurri for asado steaks.

On the jar: CITRUSOLIVE

Barton Seaver's citrus-olive oil sauce for grilled fish.

On the jar: SOY SAKE MIR

Hajime Sato's soy-sake marinade for monkfish.

On the jar: SALSA CRIOLL

Nando Chang's Peruvian salsa criolla for ceviche.

On the jar: NAM JIM JAEW

Chef Nok's Isaan nam jim jaew for grilled meats.

On the jar: NAM JIM SEAF

Justin Pichetrungsi's Thai seafood dipping sauce.

On the jar: MISO VINAIGR

Hiro Sone's miso vinaigrette for salads and fish.

On the jar: GINGER-LIME

Gregory Gourdet's ginger-lime vinaigrette for salads.

On the jar: BANANA KETCH

Kuya Lord's Filipino banana ketchup dip.

On the jar: CHIPOTLE CRE

Adrián Torres's smoky chipotle crema for tacos.

On the jar: GUAVA BBQ

Illyanna Maisonet's guava BBQ sauce for chicken skewers.

On the jar: GINGER-SOY

Molinaro's Korean BBQ sauce.

On the jar: CHIVE

Bernstein's chive vinaigrette.

On the jar: SALSA BLANCA

Martínez's salsa blanca.

On the jar: BUTTERMILK

Vernick's buttermilk vinaigrette.

On the jar: RED WINE

Vernick's red wine vinaigrette.

On the jar: GOCHUJANG

Heat and acid for eggs, tacos, and bowls.

On the jar: SALSA VERDE

The table salsa from Satterfield's Spanish mackerel.

On the jar: CHIMICHURRI

The Dentons' chimichurri.

On the jar: TOMATO-COCON

Bhatt's tomato coconut chutney.

On the jar: ITALIAN

The dressing from Bissonnette's Italian sausage salad.

On the jar: SALSA

The table salsa from Garces' skirt steak.

On the jar: KIMCHI

The dressing from Devillier's braised beef short ribs.

On the jar: LEMON DIJON

Hastings' lemon Dijon vinaigrette.

On the jar: CAESAR

Susan Spicer's Bayona Caesar dressing for romaine salads.

On the jar: CLASSIC SOUR

Norman Van Aken's classic sour orange mojo marinade.

On the jar: SOY-LIME

Michael Schwartz's soy-lime vinaigrette for slaws & fish.

On the jar: BUTTERMILK

Linton Hopkins' buttermilk herb dressing for peach salad.

On the jar: CHIMICHURRI

Jeremiah Langhorne's mint chimichurri for grilled meats.

On the jar: PESTO

Jimmy Bannos Jr.'s arugula pesto for lemon chicken & pasta.

On the jar: JALAPEO-BOU

Zemanick's jalapeño-bourbon vinaigrette for shrimp kebabs.

On the jar: CREAMY

Jamie Bissonnette's creamy Italian dressing for potato salad.

On the jar: LIMEBASIL

Chris Hastings' lime-basil vinaigrette for grilled fish.

On the jar: SALSA VERDE

Jeremiah Langhorne's herby salsa verde with sea beans.

On the jar: GINGER-SOY

Hooni Kim's soy-ginger vinaigrette for scallion salad.

On the jar: CHAMPAGNE

Nina Compton's champagne dressing for grilled peach salad.

On the jar: CITRUS-HONEY

A bright dressing for salads and vegetables.

On the jar: CHAR SIU

Hetty Lui McKinnon's char siu sauce for eggplant & tofu.

On the jar: CHARRED

Vishwesh Bhatt's charred jalapeño-herb dressing for okra.

On the jar: PIRI PIRI

Hawa Hassan's piri piri sauce for grilled chicken.

On the jar: HONEY-MUSTAR

Hugh Acheson's pasilla chile vinaigrette for skirt steak.

On the jar: SIMPLE PONZU

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

On the jar: SALSA LUCIA

Francis Mallmann's salsa Lucía for grilled meats.

On the jar: SALSA

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

On the jar: GARLICPARSLE

Francis Mallmann's garlic-parsley oil for grilled mushrooms.

On the jar: SALSA

Greg and Gabrielle Denton's olive-almond salsa for steak.

On the jar: CHIMICHURRI

Fresh herb finish for fish, chicken, and vegetables.

On the jar: SALSA

Mary Sue Milliken's herb-anchovy salsa verde for artichokes.

On the jar: LEMONANCHOVY

Michael Symon's lemon-anchovy vinaigrette for charred greens.

On the jar: CRANCH

Michael Symon's Caesar-ranch dressing for avocado salad.

On the jar: JALAPEOLIME

Dan Kluger's jalapeño-lime dressing for grilled chicken.

On the jar: SWEET SOY

Kaul's sweet soy sambal for grilled whole fish.

On the jar: MEZCALLIME

Sánchez's smoky mezcal-lime dressing for taco slaw.

On the jar: WARM

Clark's dressing for broccoli & roasted vegetables.

On the jar: ANTICUCHO

Acurio's ají panca marinade for anticucho skewers.

On the jar: BEETHARICOT

Kish's mustard vinaigrette for roasted beets and green beans.

On the jar: VINAIGRETTE

Buffara's biquinho pepper vinaigrette for roast beef.