A word on sauces: unless you make them yourself, assume that sauces are filled with things you cannot eat. Many prepared sauces have many ingredients in them. Take a look at ketchup. It should only be vinegar, tomatoes and sugar but I'm sure yours will have almost 10 ingredients listed.
When out at a barbecue or restaurant, French's mustard is most likely your best bet. Other mustards may have sugar added, but not the typical yellow mustard. All mayonnaises contain sugar. I must search far and wide for one I can eat; right now I am using one from Nutrimax.
At fine restaurants as well, many chefs will use corn starch or other binding agents to thicken their sauces. Even the best-intentioned waiter may not be able to tell you whether the kitchen is using starches or sugars in their sauces. One almost needs a chemistry degree these days to decipher some of the names of certain common ingredients.
The point here is once again, if you have not made it yourself, it may very likely contain unwanted starches or sugars. The only thickeners you should use, if you want to avoid carbs and starches, are starch-free choices such as guar gum.
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