Best Butter Emulsions

On the jar: MEYER LEMON

Humm's citrus beurre blanc for butter-poached lobster

On the jar: BEURRE BLANC

Michel Roux Jr's classic beurre blanc for seafood

On the jar: DULSE BEURRE

Clare Smyth's dulse beurre blanc for seafood, potato dishes

On the jar: SHALLOT

Julia Child's béarnaise for steak, eggs, vegetables

On the jar: BEARNAISE

Michel Roux Jr's béarnaise for steak

On the jar: CHIVE BEURRE

Emeril Lagasse's chive beurre blanc for fish, shellfish

On the jar: SHALLOT

Emeril Lagasse's béarnaise for steak, chicken

On the jar: LEMON-TARRAG

Gordon Ramsay's olive oil hollandaise for asparagus, eggs

On the jar: BAGNA CAUDA

Nancy Silverton's bagna cauda for grilled vegetables, bread

On the jar: FINES HERBES

Keller's herbed beurre blanc for salmon and leeks

On the jar: BEURRE BLANC

Robuchon's classic beurre blanc for fish and shellfish

On the jar: GOCHUJANG BU

Edward Lee's gochujang butter for grilled rib-eye

On the jar: BEURRE BLANC

Clare Smyth's beurre blanc for turbot and lobster

On the jar: YEAST BUTTER

Noah Sandoval's yeasty butter sauce for pasta

On the jar: SEAFOOD HERB

Barton Seaver's herb butter for grilled fish

On the jar: CHICATANA BU

Adrián Torres's smoky chicatana ant butter

On the jar: WHIPPED BEUR

Dave Beran's whipped beurre blanc dip for chips

On the jar: CHUNKY OLIVE

Dave Beran's chunky olive butter for lamb

On the jar: YUZU BUTTER

Eric Ripert's yuzu butter emulsion for salmon

On the jar: ROQUEFORT BU

Suzanne Goin's Roquefort butter for steak

On the jar: BERBERE BROW

Marcus Samuelsson's berbere brown butter for carrots

On the jar: CHIMICHURRI

Thomas Bille's chimichurri butter for steak

On the jar: YEASTTRUFFL

Noah Sandoval's yeast-truffle butter for pasta

On the jar: PONZU BUTTR

Kris Komori's ponzu butter sauce for fish

On the jar: BEURRE BLANC

Julia Child's classic beurre blanc for fish

On the jar: LEMON BUTTER

Charlie Mitchell's brown butter sauce for fish

On the jar: PRESERVED

The finishing butter from Evans' chargrilled oysters

On the jar: CHORON

Choron from a three-star kitchen

On the jar: BEARNAISE

Piège's bearnaise sauce

On the jar: HOLLANDAISE

Piège's hollandaise sauce

On the jar: BEARNAISE

Etchebest's bearnaise sauce

On the jar: HOLLANDAISE

Etchebest's hollandaise sauce

On the jar: BEARNAISE

Lard béarnaise from a three-star kitchen

On the jar: BEURRE BLANC

Bocuse's beurre blanc

On the jar: SALSA

Joan Roca's foyot (béarnaise) sauce for steak tartare

On the jar: HOLLANDAISE

Yannick Alléno's hollandaise for eggs Benedict

On the jar: SABAYON

Sinthon's curry sabayon for warm prawn salad

On the jar: RAPSL-FOAM

Mlinarevic's warm rapeseed foam for veal tartare

On the jar: HOLLANDAISE

Kerridge's buttermilk-stabilized hollandaise

On the jar: MISO

Irka's miso hollandaise for grilled oysters

On the jar: BEARNAISE

Herman's béarnaise for grilled steak

On the jar: BEARNAISE

Serres's Champagne béarnaise for sea bass

On the jar: BEARNAISE

Alléno's raspberry-vinegar twist on béarnaise, for steak

On the jar: BEARNAISE

Lignac's classic béarnaise for grilled steak

On the jar: WAKAME LEMON

Wells's wakame-lemon butter sauce for flounder

On the jar: BONITO

Wells's bonito butter sauce for roasted red cabbage

On the jar: UMAMI BUTTER

Gilmore's umami butter for grilled shiitake

On the jar: FINGER LIME

Gilmore's finger lime beurre blanc for grilled prawns

On the jar: SANDEFJORD

Skeie's Sandefjord butter for poached fish

On the jar: AKVAVIT

Gibrand's aquavit-chipotle butter for grilled meat

On the jar: SMOKED

Gausdal's smoked Sandefjord butter for baked salmon

On the jar: LEMON BALM

Basselot's lemon balm butter for cod

On the jar: HOLLANDAISE

Trochon's brown-butter hollandaise for a slow-cooked egg

On the jar: CHORON

Bocuse's tomato-béarnaise Choron sauce

On the jar: VIN JAUNE

Roth's vin jaune mousseline for asparagus and egg