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A cheesey bechemel could be easily multi-purposed. Not necessarily a sauce but a vietnamesey dipping sauce type arrangement (garlic, ginger, sesame, soy, fish sauce, lime juice, sugar) can serve as a noodle sauce and in various other delicious ways. A basic curry flavour base (onions, garlic, chilli, ginger, spices) could go in different directions depending on whether you added chopped tomatoes or coconut milk...
owl
I'm trying to do a bit of batch cooking to save some time in the evenings, but so things don't get too samey, just making sauces that will work in a few different dishes. So far I've done a generic tomato sauce and a katsu curry sauce. Any other suggestions?