Does anyone else remember the time — probably around 2010 — when calling something "the sauce" wasn't lame? I was in high school, and I remember awkwardly using the term to describe a TV show I loved. It's safe to say I was not very saucy.

Some things stand the test of time, and "the sauce" is not one of them. But want to know something genuinely timeless? ACTUAL sauce.

I don't mean in a historical sense (although, hey, we can go there), but more in the you-make-a-batch-and-it-lasts-all-week sense. No matter whether you prefer creamy yogurt sauces, spicy zhug, or tried-and-true tomato, you can build a whole slew of meals around one sauce. It's versatile like that, not subject to passing fads. And to prove it, here are five sauces that've still got it all week long.

1. Tomato sauce

We're big, big fans of Marcella Hazan's tomato sauce with onion and butter. Simply add fresh or canned tomatoes with butter, onion, and salt, and cook uncovered at a very slow but steady simmer for about 45 minutes. And here's where that'll take you:

Entomatadas (cheese-filled, tomato sauce-smothered tortillas)

(Julia Gartlnad/Courtesy Food52)

Eggs in spicy minted tomato sauce

(Courtesy Food52)

Braised chicken thighs with tomato and garlic

(James Ransom/Courtesy Food52)

How to make any kind of baked pasta (and live a happy life)

(James Ransom and Linda Xiao/Courtesy Food52)

Greek style shrimp in tomato sauce with feta

(Tom Hirschfeld/Bona Fide Farm Food)

2. XO sauce

Fatty, briny, garlicky XO sauce is so overtly rich that it steals the show from almost every pasta/vegetable/grain/fish it meets. Let it turn these dishes into gold:

Shrimp with coconut milk grist and XO sauce

(Courtesy Food52)

Dale Talde's grilled scallops with XO-pineapple fried rice

(James Ransom/Courtesy Food52)

Daniel Patterson's poached scrambled eggs

(James Ransom/Courtesy Food52)

XO sauce with broccoli rabe

(Bobbi Lin/CourtesyFood52)

3. Yogurt sauce

As recipe author/salad wizard EmilyC sums it up: "This yogurt dressing takes 5 minutes to make, can be assembled, shaken, and stored in a jar, and is easily made thicker or thinner by adding more yogurt or more oil. It can also be jazzed up in countless ways: fresh herbs, spices, roasted garlic, tahini, you name it!" Here's how we'd like it:

Mushroom lentil tacos with tahini yogurt sauce

(James Ransom/Courtesy Food52)

Spiced roast chicken with with za'atar yogurt

(James Ransom/Courtesy Food52)

Sheet pan lamb meatballs with cauliflower and tahini-yogurt

(Mark Weinberg/Courtesy Food52)

Chopped kitchen sink salad with yogurt dressing and bottarga

(James Ransom/Courtesy Food52)

4. Zhug

Made from fresh parsley and cilantro pulsed with spices and hot peppers, zhug is like a fresh, fiery Middle Eastern pesto. Just adjust the heat to your taste buds and dollop it on eggs, spread onto sandwiches, or try it with one of these recipes:

Malawach (Yemenite Jewish pancakes)

(Julia Gartland/Courtesy Food52)

No-gadget falafel

(Courtesy Food52)

Baked chicken shawarma

(Courtesy Food52)

A medley of roasted potatoes with homemade za'atar and Aleppo pepper

(Mark Weinberg/Courtesy Food52)

5. Chutney

Hot, tart, sweet, or a tasty mixture of all three, chutneys are flavor bombs that turn up the volume on any dish. Whether your chutney starts with herbs, vegetables, or nuts, it's an easy way to build a week of meals:

Black bean and quinoa veggie burgers

(James/Courtesy Food52)

Vegetable-stuffed snack cakes

(Julia Gartland/Courtesy Food52)

Pastrami

(James Ransom/Courtesy Food52)

Mumbai vegetable sandwich with cilantro chutney

(James Ransom/Courtesy Food52)

Flaky baked samosas

(Bobbi Lin/Courtesy Food52)

This story was originally published on Food52.com: 5 flavor-packed sauces to jump-start a week of meals.