What Side Dish Sauces Should Be Promoted To Their Own Sauce? We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc...

However, I find that many side dishes have their own great sauces that you don't typically find as an entree sauce.  For example:


Baked bean sauce/juices are great on meat.
Glazed carrots' glaze is great with light/mild fishes.


I could absolutely see these sauces being used on their own - that is, without serving the beans/carrots.  What other side dish sauces do you think deserve to be bumped up to entree sauce status?
For me there is one item I frequently purchase just for the "side sauce" it contains: Chipotle Peppers in Adobo Sauce. The adobo sauce is an ingredient I practically incorporate into everything I make that I would want to add heat to. (I wish they sold it outright, but cutting up the peppers and adding them is just as satisfying.)

Frequent uses: Barbecued/grilled anything,Chili,Tomato sauces with smoky meats, (anything smoky), Queso dips, Mac &amp; Cheese with poblanos