What Side Dish Sauces Should Be Promoted To Their Own Sauce? [closed]

For me there is one item I frequently purchase just for the "side sauce" it contains: Chipotle Peppers in Adobo Sauce. The adobo sauce is an ingredient I practically incorporate into everything I make that I would want to add heat to. (I wish they sold it outright, but cutting up the peppers and adding them is just as satisfying.)

Frequent uses: Barbecued/grilled anything,Chili,Tomato sauces with smoky meats, (anything smoky), Queso dips, Mac & Cheese with poblanos

Why not all of them?

That may sound like I'm taking the p*ss, but I'm not. There will be millions of sauces out there, and almost all of them will work with some main dish. We could try to list all of them. We could also try to reverse the question and see whether there are any sauces that disqualitfy themselves - and why they do so.

I make a sort-of-vinaigrette that I usually use as a salad dressing, but it'd probably be good with other things. My usual recipe is to halve a few pints of cherry tomatoes, toss them with some sugar and salt, then drain them into a bowl for a while. After they've drained, I reduce the tomato juice with honey, shallot, dijon mustard, and cider vinegar, let it cool, then add a little olive oil, salt, and pepper.

I find that many fruit glazes can be put into the spotlight. Simple sugar glazes with tweaked additions. To me vinaigrettes can be some great sauces for meat, especially pork.