A lemon-and-oil dressing and a tahini or bean-based sauce cover different needs. One brightens a salad or warm potatoes; the other gives roasted vegetables or a wrap something soft to sit against.
Learn the consistency as well as the flavor. A dressing for leaves should not drown them, while a sauce for a bowl may need to be thin enough to reach the grain underneath.
Make small batches while experimenting. Taste with the food, adjust in modest steps, and keep perishable mixtures appropriately chilled. Choose ingredients that suit the people eating, especially when nuts or sesame are involved.
Once those sauces feel familiar, change a herb or seasoning to create variety. That is often more useful than making a completely new sauce every night and ending the week with several half-used jars you cannot identify.