Don't knock the green stuff. It's a useful ingredient.
Do you like seafood with tartar sauce--just mix a bit of relish and some mayo.
Lobster sauce--melted unsalted butter with lemon to taste. A good Maine lobster has a touch of salt already. If you want it saltier and the sea near you is clean enough, put kelp or other seaweed in the steaming vat; or you can just add salt to the solution.

Salad dressing--catsup mixed with mayo, relish optional.

Cocktail sauce--some catsup and freshly ground horseradish.

Catsup--tomato sauce, either homemade or commercial and a good vinegar; if you like it sweet, add some sugar to taste.

Mayo--plenty of recipes on line.

When I grind up a batch of horseradish, I wet it down with balsamic vinegar for a taste that's rich and powerful. No need for salt.

By mixing my own basic sauces I find no need for preservatives or salt and make them to my taste. I also get to control the amount of sugar.
None of the ingredients are exotic and there are no unpronounceable chemicals involved.