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Mustard -- something I hated as a kid, but have come to appreciate as an adult. I like to use it to adhere dry rub to pork before tossing it in the smoker. I like a rough ground bourbon maple mustard for salmon.
When we judge BBQ, we have to try the protein without sauce and then again with the sauce to judge exactly what you said. It's fascinating how a bad sauce can ruin a well done meat. If you include a sauce with your meat, then you're judged on both and you're not supposed to separate out the meat.
Also -- *** with salt? It's a flavor enhancer!!
There is almost always sodium in hot sauces, you know...
Almost forgot another one - I cannot go more than a few weeks without this stuff on pita bread, grilled chicken, or kebabs.
Some of the younger LTD Brewery employees were astounded at the amount of sodium in jerky/beef sticks, etc. A couple of them swore them off that day. 
That's what the young'ns hadn't learned yet. The looks on their faces when they read the ingredients...I was laughing so hard.....
Also why stouts can keep. They just balance it with malt.
A woman after my own heart. My late wife's mother(Polish btw)used to make her own. We she started grating that root and you were in the kitchen you'd leave with tears in your eyes.
