The final ten percent of a sauce is often not more richness. It is an exit.
Build the center first
Reduction and emulsification create body. Do that work before seasoning aggressively, because concentration changes salt and acidity. Taste the sauce at its final texture, not halfway there.
Choose one escape route
Lemon, vinegar, bitter leaves, fresh herbs and cold cultured dairy can all reset the palate. Using all of them usually produces noise. Pick the one that creates the cleanest contrast with the main flavor.
Temperature is seasoning
A cool herb oil on a warm sauce changes perception even before its flavor lands. Small temperature differences can make a plate feel brighter without increasing acidity.
