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.
My mother has a severe gluten allergy, so need alternatives to flour as a thickening agent.
1/2 Tablespoon corn starch can be used instead of 1 Tablespoon of flour. Mix the corn starch with enough cold water to be smooth. Instead of adding this to the pan before the liquid as we would when using flour, add the liquid first then add the corn starch mixture. Bring to a slow boil to thicken.
A little of this goes a long way, so add a teaspoon at a time and mix with your liquid until your desired consistency is reached.
This is a generic BBQ sauce. It is tangy and can be tempered with more sugar if desired. I personally like it tangy. The ketchup I use is store-bought, but one without corn syrup. Total cook time is around 1 1/2 to 2 hours, but most of that is simmering.
This is a generic cheese sauce that can be made with various types of cheese. While the original recipe has a focus on it being a sauce for vegetables, I use it for things like macaroni and cheese, cheesy potatoes, and cheesy chicken pasta. See the notes below for cautions about certain types of cheese and how to get to the desired consistency.
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!