There is such a phrase "depending on what sauce to serve" - quite reasonable in the literal and figurative sense. It is difficult to reassess the importance of sauces in cooking, because even the most unassuming food becomes unsurpassed if you serve it at least with ketchup, mayonnaise, sour cream, mixed with herbs and garlic; mustard with honey and lemon juice, etc. French fries will have a lot of flavors if you try a dish with sweet and sour sauce, garlic, barbecue, cheese... How meat manifests itself differently, how different is the same salad served with different dressings... The same cake with caramel sauce or apelsin is two completely different desserts.