I love food that is doused in sauce. Especially Mexican food (like tacos or burritos) and Asian food (like stir fries) where everything is drenched.
The problem is, that a lot of the base ingredients in sauces are pretty potent. Like soy sauce or most hot sauces, if you “drenched” your food in it, it’d be too strong.
So what’s the secret? Do you basically just add a bunch of water to it?
You can thin out some sauces with a neutral oil, like canola or sunflower oil. You can mix some sauces into mayonnaise for an aioli. You can use or make sauces that are less hot or less salty.