Sauces

Bar B Q Sauce- Saute 1 onion, once softened and translucent add 3 sprigs of de-stemmed thyme. Then add a Pinch of salt, 1/8 tsp of black pepper, 2 Tablespoons of Apple Cider Vinegar, 2 Tablespoons of Molasses & Brown Sugar, 1/8 tsp of chipotle powder, 3 cups of ketchup, and 2 Tablespoons of chili powder. Cook for 10 min and remove from heat and blend.

Good for French fries- My kid invented this while eating at a chicken wings place.
25% Ranch, 25% Blue Cheese, and 50% Ketchup.
To make this a little more adult add Lemon, Garlic Powder, and Paprika.

Simply Vinaigrette(s)- One part acid (vinegar, citrus juice), Three part oil (olive, vegetable), salt and pepper to taste.  Their's no end to the amount of variations but I will list a few.  Add fresh herbs, dried herbs (oregano is a go to), dijon mustard for flavor and a binder, powdered sugar (my particular favorite, it adds sweetness and creates a wonderful texture), water (because sometimes it helps to mellow the flavors a bit), nut butters (my personal favorite is cashew butter), and veggies (bell peppers, spring onions, capers).

Basic Pan gravy- Take the pan the meat was sauteed in and place enough flour in to create a paste that is slightly liquid.  After cooking for a couple of minutes whisk in the stock of the kind of meat you were cooking.  Add a salt and a few dashes of hot sauce (for this method I prefer Crystal), and if its beef add a dash of worcestershire or some cognac.  There are a great number of variation but see what works for you I personally always like a little heavy whipping cream at the end.