Once again, I recommend reading the comments, at least the Editor's Picks - good discussion with relevant points.
http://www.nytimes.com/2016/08/03/dining/pesto-tahini-pepper-sauce-recipes.htmlI don't see these 5 sauces as being rivals to the 5 traditional basic French sauces (Google them if you don't know), but I do like the idea that they are not one-trick ponies; they last a reasonable time and are applicable to various ingredients.
For those of you that read here but don't comment, I highly recommend trying at least one of these sauces and telling us about your experience.