I'd like to keep this to starch thickened sauces. Ranging from the French mother sauces to their offshoots, the US interpretations. I live quite a frugal life but I've always spent good money in restaurants. I've always felt it's worth the money. I've had some amazing experiences and thrown money down the drain too. I don't mind taking a risk on what may be a bad restaurant, it just makes me further appreciate the good ones.
I've always found that sauces in great restaurants share the same characteristics. They're suave, smooth, moist, light and have a glossy appearance. Taste is subjective but I think the above consistency, texture and appearance is universally accepted as wonderful. That's my aim, what about you?