Sauces that go well with everything?

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The ones I have discovered are habanero hot sauce and steak sauce. They are literally good with anything... Such as salad, cereal, meats, fruits, etc.

I like A-1 and ketchup-they are very good.

Butter.

Chocolate sauce.

the only things i can think of, which go truly well on anything [sweet/salty/savory/tart], would be-
*sour cream
*cream cheese
everything else must be chosen based on whether it is for salty or sweet foods. AFAIC, cheese goes well on any salty/savory food, and chocolate goes well on any sweet or fruity-tart food. citrus condiments go well on any sweet thing, as i like a bit of tartness in my sweet things to remove some of the cloying intensity of the sweet. mascarpone is rich but also dilutes some excessive sweetness of some chocolates. but i can't handle mixing sweet and salty unless it also has some sour in it as well, which allows for things like pineapples on pizza and baked ham.

IMO, guacamole, but maybe I'm weird.

HP sauce goes good with everything.

If we rely on Escoffier there are five sauces mères:

Béchamel (milk thickened with roux), [/i]Espagnole[/i] (dark stock thickened with roux), Velouté (white stock thickened with [/i]roux[/i]), Tomate (self-evident) and Hollandaise (emulsion of egg yolk, butter and vinegar)

Everything else is a variation on one of these themes. And the clever little secret is that every one of them can be adapted to go with anything.

Gravy is simply an espagnole or a velouté (depending on the stock). Cheese sauces are generally béchamels to which cheese is added. Périgord is an espagnole fortified with truffles and foie gras. Bolognese is a tomate with meat. Suprême is a velouté with an egg yolk for a liaison. Mayonnaise is merely a hollandaise made with oil instead of butter. There are thousands of variations on the theme.

But we're not just limited to savoury uses. Use an egg yolk and sugar instead of roux in your béchamel and you have crème anglaise. Add choclate and you have chocolate sauce.

But sauces that go well with everything? To my way of thinking, sauces should complement, not overpower the food they accompany. And given the infinite variety that we can make, why would we want to limit ourselves to only one?

when you say everything do you mean ''everything''!?because I don't think there is a sauce that would go with certain foods...

I gotta agree with the Hot Sauce.