Thanks to the abundant available resources and often a subject of modern entertainment, we mostly are aware of the "mother" sauces; béchamel, espagnole, hollandaise, tomato, and veloute. Invented separately by French chef's Careme and Escoffier. These, and their many variants,  have a solid place in every kitchen.

• But to ignore American sauces such as BBQ, ketchup and mustard...
• The Asian sauces, in their many forms of hoisin, soy and chili...
• Or the Mojo de ajo, Aji Criollo or Chimichurri of South America...
• The sauces of Italian cuisine
• Or the Garam Masala, Tamarind Chutney or Thengai Thigayal of the sub-continent...
• And many, many, many more...

....Is to miss out on the devine.