I am not sure of the technical term of "sauce" and how it compares to a soup nor where gravy fits in, but these recipes are things that are--for lack of a better term--runny. It could be a gravy, something you mix in with pasta, things for dipping and things for coating. In some cases a thickening agent is used. For gluten-free options to flour, please see Alternatives to Flour.
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor even though this can be tiring for large amounts!