Jar · Steak · fish · vegetables
GRILL NIGHT
5 KITCHENS · 3 STARS · 6 NATIONAL AWARDS
Chimichurri, vierge, white BBQ, garlic vinaigrette, and ravigote. Five sauces built for the grill.
MIAMI CHIMI
NATIONAL AWARD WINNERMiami Chimichurri
A national-award winner's Latin house sauce
Pairs with · Grilled steak, chicken, fish
Make it
- OLIVE OILPOUR TO 185 ML
- RED WINE VINEGARTO 255 ML
Then add
- PARSLEY
- GARLIC
- OREGANO
- RED PEPPER
- SALT
- PEPPER
Shake 10 seconds
KEEPS ~7 DAYS REFRIGERATED
Source
Originally published as Chimichurri by Michelle Bernstein. Adapted from Food & Wine (Michelle Bernstein). View source ↗
Full recipe →VIERGE
★★★ KITCHENPacific Vierge
From a three-star kitchen & national award winner
Pairs with · White fish, summer tomatoes
Make it
- OLIVE OILPOUR TO 255 ML
Then add
- SUN-DRIED TOM
- CAPERS
- BASIL
- SCALLION
Shake 10 seconds
KEEPS ~7 DAYS REFRIGERATED
Source
Originally published as Sauce Vierge (sun-dried tomato) by Eric Ripert. Adapted from Food & Wine Best New Chefs All-Star Cookbook. View source ↗
Full recipe →WHITE BBQ
NATIONAL AWARD WINNERBreton White Bbq
From a national-award-winning chef
Pairs with · Chicken, smoked meats, slaw
Make it
- MAYOPOUR TO 185 ML
- CIDER VINEGARTO 232 ML
- DIJONTO 243 ML
- HORSERADISHTO 255 ML
Then add
- GARLIC
- CELERY SEED
- SMOKED PAP
- SALT
- PEPPER
- WORCESTER
Shake 10 seconds
KEEPS ~7 DAYS REFRIGERATED
Source
Originally published as White BBQ Sauce by Edward Lee. Adapted from Food Republic / Edward Lee wings accompaniment. View source ↗
Full recipe →GARLIC
NATIONAL AWARD WINNERBerkeley Garlic
From a national-award-winning chef
Pairs with · Greens, grilled vegetables
Make it
- OLIVE OILPOUR TO 162 ML
- RED WINE VINEGARTO 255 ML
Then add
- GARLIC
- SALT
- PEPPER
Shake 10 seconds
KEEPS ~8 DAYS REFRIGERATED
Source
Originally published as Garlic Vinaigrette by Alice Waters. Adapted from In the Green Kitchen / NY Mag. View source ↗
Full recipe →RAVIGOTE
NATIONAL AWARD WINNERCoastal Ravigote
From a national-award-winning chef
Pairs with · Cold meats, vegetables
Make it
- OLIVE OILPOUR TO 204 ML
- LEMON JUICETO 255 ML
Then add
- TOMATO
- CAPERS
- SCALLION
- ONION
- GARLIC
- PARSLEY
- SALT
- PEPPER
Shake 10 seconds
KEEPS ~7 DAYS REFRIGERATED
Source
Originally published as Sauce Ravigote by Jacques Pépin. Adapted from Jacques Pépin published ravigote. View source ↗
Full recipe →Waitlist
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Tell us you want GRILL NIGHT. Custom UV-printed jars. No account required.
- 16 oz food-grade glass jar · ~255 ml fill
- UV-printed fill lines
- Leak-proof lid, silicone seal
- Hand wash
Recipes adapted from publicly published sources. PantryFlex is not affiliated with or endorsed by any chef, restaurant, the Michelin Guide, or the James Beard Foundation.
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