Sweetness of sauces and dressings
Sugar is added to sauces and dressings to give sweetness and to balance the flavours.
The viscosity (degree of thickening) of sauces and dressings and their fat content determine how much sugar must be added to achieve a sweet taste.
The temperature is also important; the higher the temperature, the sweeter the taste of the sauce or dressing. Adding just a small quantity of salt enhances the sweet taste of sauces and dressings containing sugar.