I think it's a lot simpler than that. A common pattern for sauces is fat + acid + salt
- (Mexican) avocado and lime/lemon + salt
- (Chinese-southwestern) chili oil and vinegar + salt/fermented bean paste
- (Italian) olive oil and tomato + salt
- (Turkish) olive oil and lemon + salt
- (Thai) coconut milk and lime + salt
...
https://www.saltfatacidheat.com/
This book was an eye opener for me. Obvious in retrospect; I wondered how I did not notice it myself.
I was gonna post the same, as a lifelong cook (and eater!) Samin Nosrat's book/show was essential for giving me the confidence to improvise in the kitchen while retaining authenticity to regional cuisines.