If you feel like your dinner table is lacking a little variety lately, one way to take it from same-old to saucy is simple. Just add sauce.

For inspiration in adding some needed color and flavor back into your life, look to the globe. Just because travel is less possible at this time, doesn’t mean you can’t experience tastes of just about anywhere you’re daydreaming of. Nearly every cuisine on earth shares a method for enlivening simple dishes through sauce. Best of all, most of these 11 international sauces stay on the sunny side of good-for-you, for perking up your meals without working against your quarantine workout regime.

Peru claims more than its fair share of the world’s top restaurants, and it’s no wonder, with its culinary approach to brightness and freshness. Aji is a condiment based on pulverized pepper paste in a wide variety of colors, to form a sauce that comes together with little more than a blender. With herbs and vinegar kicking the brightness up to 11, and just a touch of egg yolk and oil for richness, you’ll want to put this Peruvian sauce on everything. Get Chef José Luis Chavez’s Aji Verde recipe.

Caponata is Sicily’s answer to France’s ratatouille, where a foundation of melted eggplant plays host to a plethora of other savory ingredients, for a sauce that can almost be a meal unto itself. Olives and capers add a touch of brininess, tomatoes and herbs add acidity and freshness, and occasionally raisins and pine nuts are invited to the party for a little sweetness and texture. Basically, caponata has everything, and soon it will also have your love. Get the Eggplant Caponata recipe.

Pesto usually takes center stage where sauces based on herbs are concerned, but Argentina’s chimichurri is here for the one-up. With the happiest of marriages between parsley and oregano, with garlic, chili flake, and olive oil sealing the deal, chimichurri belongs with beef in a way no other sauce does. Get our Argentine Chimichurri recipe.

From the Indian subcontinent, chutney is here to check all of your flavor boxes by combining sweet, savory, and spicy elements in one easy relish. A mere spoonful of this delightfully balanced fruit-based preserve does wonders for adding intrigue to proteins like pork and chicken, or even when indulging in some cheese. Chutney invites experimentation and variety as to what fruits, aromatics, and spices are involved, for endless possibilities. Get our Spicy Plum Chutney recipe.

I know it’s tempting to believe that the addictive dressing that comes on the salad at your favorite sushi place is just a thing of beautiful mystery, but the thing is, you can totally make it at home for enjoyment with or without sushi, or even salad. Miso is a paste made from fermented soybeans, which can easily be found at conventional or international grocers, or online. Everything else may very well be in your cabinet right now. Get the Miso Sesame Ginger Dressing recipe.

The grinding of peppers is the basis for many an excellent sauce on this list, and Spain also has one to offer. A departure from the more bright and spicy entries here, romesco utilizes roasted red peppers with almonds, paprika, and a bit of torn bread for a pepper sauce that is deeper and smokier, with a richer texture. Try it as a pasta sauce or with seafood, or it can masquerade as sauce’s sassier cousin: dip. Get our Romesco recipe.

Colloquially known as “dog sauce” for reasons that remain mysterious (perhaps related to its drool-worthiness), Sauce Chien is appropriate for any and all seafood preparations common in the south Caribbean, plus goat, or chicken. Comprised of chopped habanero peppers or scotch bonnets and copious amounts of garlic, then brightened with vinegar, cumin, and lime, frankly I’d happily put this spicy, sharp sauce on just about anything. Get the Sauce Chien recipe.

And sometimes you just really, really need a little spice. Or a lot. Enter Sichuan chili oil, which you may recognize as that which sits in little jars or bowls at your favorite Szechuan restaurant, and which (rightfully) may have scared or scarred you as a child. A little goes a long way, and, if you believe as I do, that eggs and peppers were born to be together, you can employ Sichuan chili oil for any meal of the day. You can certainly make it yourself, such as in this Sichuan Chili Oil recipe from Lins Food—or our Pantry-Friendly Chili Oil recipe—but if you want to buy, we swear by Fly By Jing’s Sichuan Chili Crisp, or you can even see if your favorite local restaurant bottles and sells theirs, like Junzi Chili Oil.

Full strength Greek yogurt puts tzatziki squarely in keto-friendly territory, but that’s low on the list of reasons to try it. Its tangy, garlicky, and creamy characteristics are the primary reasons, plus the needed green element coming from cucumbers and dill. Lower-fat Greek yogurt can also be employed here; either way the result is a sauce that can take on anything and everything. Get our Tzatziki recipe.

We are definitely not talking about Yemeni cuisine enough in this country, but let a sauce—zhoug—be the best ambassador to open up the conversation. A fiery spice paste with flair from herbs and depth from cumin, it is believed to prevent illness and strengthen the heart. Let’s go, 2020. Not just for proteins, zhoug is also an excellent dressing for vegetable or grain salads. Get Aliza Green’s Zhoug recipe.

A favorite on Thai and Vietnamese menus, peanut sauce often accompanies satay or spring rolls, but let’s be honest: It tastes good on everything. Thin it out with a little extra liquid for a salad dressing, or use for dipping grilled shrimp. You could even try it as a sweet-savory ice cream topping this summer. Get our Summer Rolls with Peanut Sauce recipe.