@nahtanoj I do it. Maybe it’s not scratch but I find ways to make it my own (balsamic sautéed portobellos is a favourite example). It’s just too hard to keep all the fresh things that make a good sauce around.

There’s is only one thing I’ve found that is both easier and better from scratch, which happens to be what I’m cooking right now, and that’s Alfredo. Because there’s like three ingredients, lol.