Here’s the way I started thinking about it to make the transition bearable the first few weeks.
First some history, I’m a carb fiend. Pasta, potatoes, bread…my kryptonite. Started keto bc I didnt like weighing what I did, and my insulin was at 18 (OMG, I know. My doc told me I wasn’t pre-diabetic, yet. Scary.) No other health issues other than the freaky insulin and some spine stuff.
First two weeks, I set off to research the death out of keto (ruled.me and diet doctor are your friends). Meanwhile, I went on a meat and veggies diet. No fruits, grains, root vegetables, or sweets, to the best of my ability. All that time, I tracked everything I ate in an app (I use Carb Manager). I ate what I wanted, and I didn’t care if my carbs we’re 25 or 50 or 100. I didn’t count calories, I just ate and tracked. This trial run helped me see how the carbs added up, what foods are better, and which ones I could only have a little bit of (or should stay away from all together). Once I felt like I kinda knew what I was doing, I started really restricting carbs and adding fat. Those first few weeks, my protein intake was super high, so I had to adjust. Then I had a few bad carb days, no big deal. Just needed to adjust.
In short, there’s no keto police. We won’t shun you if it takes a bit for you to get into the swing of things. We’re here to help and support. 
It’s not a very science-y, explanation, but it makes sense to me.
Now, my opinions on sauces.
If I can’t see the nutrition facts and measure it out myself, I don’t eat it. 2 net carbs for 1 tablespoon might fit into my carb budget for the day. But 6 net carbs for 3 tablespoons may not.
Homemade sauces are your friend. No preservatives, sugar, or chemical sweeteners that will still impact your insulin (It’s important to note that there are some wonderful no-calorie and therefore no-carb sweeteners that are totally fine to eat. I’ve seen a lot of people use stevia, Swerve, monkfruit, or erythritol. The bad chemical sweeteners could include sucralose, aspartame, saccharin. Just keep an eye out)
For me, eating out on keto is an absolute nightmare. Some places don’t even use real butter, so you end up with butter flavored chemicals in your body (which weirds me out). And many chains get their food mostly premade and frozen, which usually means it’s gonna have weird stuff in it, and the cooks on the line can’t do one single thing about it. (This is from my own fast-casual restaurant employment history.)
In short: When you eat a premade sauce at a restaurant, you really don’t know what’s in it, and therefore how many carbs are in it. It could be 5 or 25.
Those sauces taste amazing. I agree. But, I’ve gone down the internet rabbit hole a few times and found out that a lot of the time these delicious things include chemicals (preservatives, bad sweeteners) that have been shown to be highly addictive. You may be addicted to some of those chemicals (and/or sugar. Sugar is addictive too). Don’t feel bad about it, most people are. That explains why you feel like you can’t bear to avoid them. So, just like any other addictive substance, you’ll go through withdrawals. And the withdrawals are hard, and you’ll want to break, but YOU are in charge. Your body can kick and scream all it wants, but YOU are in charge. (Of course, if something is really wrong, see a doctor. I am not a doctor. )
Good luck!!!
