Best Pan Sauces

On the jar: AU POIVRE

Boulud's steak au poivre pan sauce for steak

On the jar: BONE MARROW

Humm's bone marrow bordelaise for beef tenderloin

On the jar: GARLIC SOY

Tim Flores' mushroom adobo sauce for mushrooms, garlic rice

On the jar: PAD SEE

Benchawan Painter's pad see ew sauce for rice noodles

On the jar: SHAKING BEEF

Charles Phan's shaking beef sauce for steak stir-fry

On the jar: BULGOGI

Hooni Kim's bulgogi marinade for grilled beef, sliders

On the jar: GINGER-SOY

Hooni Kim's galbi marinade for short ribs, lettuce wraps

On the jar: FORTIFIED

Jon Yao's umami soy base for steamed fish and noodles

On the jar: SOY BROTH

Jon Yao's light soy broth for steamed fish

On the jar: AMBA CHICKEN

Solomonov's amba marinade for charcoal-grilled chicken

On the jar: GINGER-SOY

Ming Tsai's orange-soy glaze for salmon and chicken

On the jar: MISO MILK SA

Morishita's creamy miso milk sauce for chicken

On the jar: SKIRT STEAK

Dave Beran's herb marinade for overnight skirt steak

On the jar: ANCHOVY ESCA

Cimarusti's escabeche marinade for anchovies and sardines

On the jar: KALBI

Choi's marinade for short ribs, tacos & rice bowls

On the jar: SOY-HONEY GL

Joanne Chang's soy-honey glaze for chicken wings

On the jar: CARNE ASADA

Thomas Bille's citrus marinade for carne asada

On the jar: FERMENTED SH

Garcia & Lu's fermented shrimp marinade for fried chicken

On the jar: SOY SAKE MIR

Hajime Sato's soy-sake marinade for monkfish

On the jar: CAULIFLOWER

Matt Vawter's cauliflower cream sauce for arancini

On the jar: RED WINE RED

Thomas Keller's red wine reduction for steak

On the jar: HERB-MUSTARD

Dave Beran's herb-mustard paste for roast lamb

On the jar: ONION

Solomonov's onion-parsley marinade for grilled chicken

On the jar: HARISSA MARI

Solomonov's harissa marinade for grilled chicken

On the jar: RED WINECAS

Bobby Flay's red wine-cassis marinade for flank steak

On the jar: WARM GARLIC

Lidia Bastianich's warm garlic-anchovy bagna cauda

On the jar: KOMBUTAMARI

Masako Morishita's kombu-tamari glaze for chicken

On the jar: FILIPINO ADO

Kuya Lord's Filipino adobo glaze for chicken

On the jar: MENTSUYU

Hajime Sato's classic Japanese mentsuyu

On the jar: BLACK VINEGA

Jon Yao's black vinegar glaze for seafood

On the jar: GINGER-SOY

Ginger-Soy from a national-award-winning chef

On the jar: KAKEJIRU

Kakejiru from a three-star kitchen

On the jar: CREOLE

Creole from a national-award-winning chef

On the jar: CHILI SAUCE

Chefsauce from a starred kitchen

On the jar: BORDELAISE

Bordelaise Rapide from a starred kitchen

On the jar: WAFU

The finishing sauce from Ishii's oyster meunière

On the jar: GREEN

Green Universal from a starred kitchen

On the jar: CHAMPAGNE

Hideki Hiwatashi's champagne-yuzu-miso sauce for sea bass

On the jar: TARE

Hideki Hiwatashi's tare glaze for lamb teriyaki

On the jar: TAPENADE

Galton Blackiston's tapenade for croutons & goat's cheese

On the jar: SALSA ALLO

Enrico Bartolini's yuzu sauce for roast chicken

On the jar: ROMESCO

Robert Thompson's romesco for ham & grilled meats

On the jar: SPICED

Tom Shepherd's spiced dressing for beef tartare croustade

On the jar: NASTURTIUM

Bart Stratfold's nasturtium emulsion for vegetable plates

On the jar: SWEET-AND-SO

Lin Ju-wei's sweet-and-sour sauce for fried prawns

On the jar: SCALLION-GIN

Vicky Lau's ginger-scallion sauce for lobster

On the jar: MOJO DE

Elena Arzak's cocoa mojo for fish & vegetables

On the jar: SALSA

Miguel Carretero's salsa brava for patatas bravas

On the jar: SAUCE

Luiz Filipe Souza's curry-champagne sauce for festive mains

On the jar: SALSA

Davide Oldani's tuna sauce for vitello tonnato

On the jar: GOCHUJANG

Rob Rubba's gochujang tomato glaze for roasted eggplant

On the jar: DAN DAN MIAN

Rosheen Kaul's dan dan mian sauce for noodle bowls

On the jar: BLACK

Adam Smith's black garlic-honey-soy glaze for BBQ mushrooms

On the jar: SALSA

Federico Gallo's almond sauce to finish sea urchin tartra

On the jar: SALSA

Ugo Alciati's dark bread sauce for beef carpaccio

On the jar: SALSA

Enrico Marmo's beet salsa for vegetable capon magro

On the jar: ASPARAGUS

Jacques Pépin's mustard sauce for asparagus and vegetables

On the jar: DASHI-SHOY

Seiji Yamamoto's dashi-shoyu, a table soy for noodles

On the jar: SESAMETOBANJ

Kyle Connaughton's sesame-tobanjan finish for kabocha

On the jar: BROWN-BUTTER

Dave Pynt's brown butter-caper-lemon sauce for leeks

On the jar: HERB YOGURT

Alain Ducasse's light herb sauce for fondue bourguignonne

On the jar: LIGHT PICE

Alain Ducasse's spiced light sauce for fondue

On the jar: SALSA

Colagreco's bagna cauda, a warm garlic-anchovy dip

On the jar: FISHY

Molinaro's vegan fishy sauce, a plant-based fish sauce

On the jar: GREEN BEANS

From a national-award-winning chef

On the jar: GINGER-SOY

Kim Byoung-Jin's aged soy glaze for grilled meat

On the jar: GINGER-SOY

Jung Hye-jung's yangnyeom for braised oxtail

On the jar: MIXED-MUSHRO

Kim Ji-young's gangjeong glaze for fried mushrooms

On the jar: DUNDEE PINKY

From a three-star kitchen

On the jar: TATAKI-GOBO

Hayashi's sweet-soy glaze for burdock root

On the jar: AMAKARA DARE

Nakajima's sweet-savory amakara glaze

On the jar: GINGER-SOY

Nakajima's niku-miso, a savory meat-miso topping

On the jar: MISO-DARE

Hayashi's miso glaze for pan-seared pork

On the jar: BALSAMICMIRI

From a starred kitchen

On the jar: OYSTER

From a starred kitchen

On the jar: ONIONBALSAMI

Nakatsuka's balsamic-orange sauce for braised onions

On the jar: BALSAMICHONE

Atherton's balsamic-honey glaze for quail

On the jar: SALSA

Guida's radish water sauce for pasta

On the jar: OYSTER STIR

Jian Jieming's oyster sauce for beef stir-fry

On the jar: OIL-BURST

Pan Zhangli's sweet-sour glaze for shrimp

On the jar: JIAOBAI EEL

Renhe Guan's seasoning for jiaobai eel stir-fry

On the jar: MAPO

Zeng Huaijun's mapo sauce base for tofu

On the jar: HOT-SOUR

Hu Zhuyong's thickened stock for hot-sour soup

On the jar: CUCUMBER BRO

Hartmann's citrus-cucumber broth finish

On the jar: BEETROOT

Gagnaire's beetroot sauce for turnip dishes

On the jar: MISOKARAMELL

Christian Bau's miso caramel for asparagus

On the jar: SOY-MIRIN

Anne-Sophie Pic's soy-mirin-honey lacquer

On the jar: CLASSIC

Rautureau's classic French verjus pan sauce

On the jar: SALSA

Núñez's honey-lavender sauce, a floral dessert finish

On the jar: KIMIZU

Brandt's kimizu sauce for a wagyu-caviar plate

On the jar: PISTAZIENSAU

Birlo's pistachio sauce for pan-seared zander

On the jar: HERB CREAM

Mahler's herb cream for king mackerel

On the jar: DASHI-NUSSBU

Brandt's dashi-hazelnut butter sauce

On the jar: APPLE-BALSAM

Reitbauer's apple-balsamic sauce for turbot

On the jar: ALMOND SAUCE

Lindsay's almond sauce for roasted cauliflower

On the jar: CRAN-PORT

Vézina's cranberry-port sauce for venison

On the jar: MOJO ROJO

Van Aken's mojo rojo for steak sandwiches

On the jar: TOMATO

Hartnett's tomato tonnato for a tomato salad

On the jar: PHAD THAI

Jongsiri's chaiya sauce for pad Thai

On the jar: JAKOGO-STYLE

Matsuo's glossy an sauce for fried eggplant

On the jar: PORTOVERMOUT

Takara's port-vermouth sauce for roast game hen

On the jar: CLAYPOT-RICE

Ho's soy sauce for classic claypot rice

On the jar: SALMOREJO

Balbi's salmorejo for carabinero prawn

On the jar: ROASTED

Balbi's piquillo pepper sauce for lobster

On the jar: POTATOSHIITA

Tsai's braising sauce for chicken, potato & shiitake

On the jar: CLEAR FISH

O'Connell's clear fish sauce dressing for Thai chicken

On the jar: SCALLION

Baraghani's scallion sauce for egg sandwiches

On the jar: SOY-GARLIC

Che's soy-garlic sauce for steamed eggplant

On the jar: BUCKWHEAT

Che's chile-vinegar sauce for buckwheat noodles

On the jar: SALSA

Barrale's black-pepper sauce for turbot

On the jar: NOCELLARA

De Santis's olive broth for a summer panzanella

On the jar: ROMESCO

D'Aquino's classic romesco sauce

On the jar: SALSA

Michel Roux Jr's tonnato sauce for vitello tonnato

On the jar: TARTARE

Michel Roux's classic sauce tartare

On the jar: MADEIRA-PO

Botrini's Madeira-port sauce for beef fillet

On the jar: MAVRODAPHNE

Lazarou's Mavrodaphne wine sauce for veal fillet

On the jar: SALSA

Gascons's black truffle sauce for peas & cod

On the jar: ALIOLI

From a three-star kitchen

On the jar: SQUID INK

From a starred kitchen

On the jar: HORSERADISH

From a starred kitchen

On the jar: CASHEW QUESO

Yonan's cashew queso for chips or nachos

On the jar: MANGO CHILE

Hassan's mango-chile sauce for grilled meats

On the jar: SORREL

Troisgros's sorrel sauce for salmon

On the jar: STILTON

Toutain's Stilton sauce for veal brains

On the jar: RIVER PRAWN

Tassanakajohn's river prawn cream sauce

On the jar: GINGER-SOY

Banctel's curry sauce for cod

On the jar: GINGER-SOY

Che's fish-fragrant sauce for eggplant

On the jar: GRENOBLOISE

Raymond Blanc's caper-lemon sauce for pan-fried fish

On the jar: BLACKBERRY

Blanc's spiced blackberry sauce for roast duck

On the jar: HARISSA

Blanc's tomato harissa sauce for grilled courgette

On the jar: CALVADOS

Blanc's Calvados sauce for baked apples

On the jar: CALABRIAN

Flamm's Calabrian honey-chile glaze for smoked ribs

On the jar: ROASTED

Imbert's roasted tomato sauce for tomates farcies

On the jar: HORSERADISHB

Vildgaard's horseradish-buttermilk sauce for raw shrimp

On the jar: ESSENCE OF

From a starred kitchen

On the jar: MOREL

Soontornyanakij's morel sauce for yin yang noodles

On the jar: GOIABADA

From a starred kitchen

On the jar: POTATOCELERY

From a starred kitchen

On the jar: HUANCANA

Acurio's extra-bold huancaína, a spicy potato sauce

On the jar: TARTAR SAUCE

Acurio's Peruvian-style tartar sauce for fried seafood

On the jar: SEAFOOD

Acurio's creamy chile base for picante de mariscos

On the jar: LEVAIN SAUCE

From a world-ranked kitchen

On the jar: MAPLESOY

Cole's maple-soy glaze for pork belly

On the jar: CEVICHE

Schiaffino's anchovy ceviche sauce for smoked swordfish

On the jar: SALSA

From a world-ranked kitchen

On the jar: SALSA

Castrellón's yuca-water mojo for grilled corvina

On the jar: SALSA

Castrellón's chilli bo sauce for wontons

On the jar: ROQUEFORTVEA

Pincemin's Roquefort-veal sauce for côte de bœuf

On the jar: HONEYVINEGAR

Shewry's honey-vinegar caramel for tomatoes on toast

On the jar: ADOBO

Miranda's adobo sauce for fried pork belly

On the jar: GUANCIALEZUC

Beck's guanciale-zucchini sauce for stuffed pasta

On the jar: BONE MARROW

Thompson's bone marrow sauce for sirloin of beef

On the jar: BLUEBERRY

Tissot's blueberry vinegar jus for seared foie gras

On the jar: RED WINE

Gibrand's red wine sauce for steak

On the jar: BROWN

Gausdal's brown sauce for Norwegian meatballs

On the jar: MIGNONETTE

From a starred kitchen

On the jar: PASSION

Patrik Jaros's Passion Fruit Reduction

On the jar: CHALOTE

Debuyst's shallot-red wine sauce for steak

On the jar: EMPEROR'S

Lo's dark soy-rock sugar glaze for emperor's pork

On the jar: FERMENTED

King's championship fermented black bean sauce

On the jar: KUNG PAO

King's Kung Pao sauce for stir-fries