> I would only use it in a sauce if I needed to accommodate a vegan guest.
As an alternative, I've found methylcellulose to be pretty good for thickening my vegan homemade sauces (mainly tried it because I use it for other stuff, like fakemeat homemade protein sources). That's for homemade mayo or the like; for sauces in stews and similar, flour does the job - though US cooks seem obsessed by cornstarch instead for that use case.
As an alternative, I've found methylcellulose to be pretty good for thickening my vegan homemade sauces (mainly tried it because I use it for other stuff, like fakemeat homemade protein sources). That's for homemade mayo or the like; for sauces in stews and similar, flour does the job - though US cooks seem obsessed by cornstarch instead for that use case.