Best Dips

On the jar: HOT PEPPER

Anne Quatrano's hot pepper essence for crab fritters

On the jar: CREAMY

Vivian Howard's creamy scallion dip for okra fries

On the jar: HORSERADISH

Gabriel Kreuther's horseradish mustard dip for vegetables

On the jar: FERMENTED

Rosheen Kaul's fermented chilli dip for dumplings

On the jar: GINGERSPRING

Josh Niland's ginger-spring onion sauce for steamed fish

On the jar: BURNT SOY

Joël Watanabe's burnt soy sauce for carne cruda

On the jar: NAM PLA

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

On the jar: SAFFRONCARDA

Vineet Bhatia's saffron-cardamom yoghurt dip for chicken

On the jar: ZHOUG

Chantelle Nicholson's zhoug for grilled vegetables

On the jar: SEED

Claudio Sadler's sweet-sour mustard seeds for smoked salmon

On the jar: NUOC CHAM

Stephanie Izard's lemon-malt nuoc cham for dipping

On the jar: GINGER-SOY

Kyle Connaughton's miso-vinegar dip for gyoza

On the jar: CONDIMENT

Akrame Benallal's blueberry condiment for cheese plates

On the jar: CONDIMENT

Andréas Mavrommatis's anchovy-pistachio condiment for squid

On the jar: SPICY

Kim Byoung-Jin's spicy mustard paste for crab salad

On the jar: AYOCOTE

Olvera's ayocote bean purée for tacos or dipping

On the jar: QUARK-DIP

Caminada's curry-quark dip for fondue chinoise

On the jar: KRUTERQUARK

Caminada's herb quark dip for bread & potatoes

On the jar: GEWRZ-DIP

Caminada's spiced dip for crispy fried chicken

On the jar: GUACAMOLE

Frantzén's guacamole for chips and tacos

On the jar: SOY NAM JIM

Pairet's soy nam jim dip for citrus shrimp

On the jar: BUTTER BEAN

Kofoed's butter bean hummus for bread & crudités

On the jar: TZATZIKI

Ferrer's tzatziki for grilled meats

On the jar: CONDIMENT

Meder's peanut condiment for roasted celeriac

On the jar: ZHOUGH

Maydān's zhough, a green chili herb sauce

On the jar: ANCHOADE

Allano's anchoïade for vegetables & crostini

On the jar: CHRAIN HREIM

Ralston's beet-horseradish chrain for Passover

On the jar: ONION

Lalo García's onion purée for roasted meats

On the jar: BEEF XO

Andrew Wong's beef 'XO' sauce for rice & noodles

On the jar: HAZELNUT

Jean Sulpice's Hazelnut Miso, from the published recipe

On the jar: STEAK

Brahimi's condiment for classic steak tartare

On the jar: NUOC CHAM

Van Aken's nuoc cham for spring rolls

On the jar: ANCHOADE

Loubet's Provençal anchoïade, a classic dip

On the jar: NAM PLA

Pongmorn's fish sauce-chile dip for Thai meals

On the jar: NAM PLA

Pongmorn's chile-flake fish sauce dip

On the jar: EGG-YOLK

Abergel's egg-yolk tare dip for chicken tsukune

On the jar: SMOKED

Cheng's smoked sour cream dip for scallion pancakes

On the jar: SOUS-VIDE

Lin's sous-vide egg yolk purée for beef tartare

On the jar: SUGAR-SNAP

Ekkebus's sugar-snap pea purée for seafood

On the jar: CHARD

Lavado's chard emulsion for pork jowl

On the jar: SESAME

Wakuda's sesame dip for shabu shabu

On the jar: GINGER-SOY

Wakuda's citrus-soy dip for shabu shabu

On the jar: MUHAMMARA

Andrés's muhammara, a walnut-pepper dip

On the jar: GREEN PEA

Blanc's vegan pea dip for spring vegetables

On the jar: HERB HUMMUS

Blanc's herb-flecked hummus, best with a chilli-oil drizzle

On the jar: BASQUAISE

d'Hainaut's Basquaise pepper purée for a chicken burger

On the jar: BRONX CHIPS

Imbert's herbed yogurt dip for fish & chips

On the jar: LEMONY

Kish's lemony tofu-herb dip for vegetables

On the jar: TUK CHAM

Yen's Cambodian dipping sauce for grilled meat

On the jar: GHANOUSH

Sokoh's smoky eggplant Mama Ghanoush dip