Traditionally, sauces are thickened by starch, through a process called gelatinization.

However, not all sauces are thickened by starch. There are many other types of
sauces that are thickened by other thickening agents like egg through coagulation of
egg protein. Egg also acts as emulsifier to thicken and stabilize oil and water
emulsion sauce.
Mint sauce is a sauce traditionally made from finely chopped spearmint leaves,
soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a
squeezed lime is added. The sauce should have the consistency of double cream.
In British and Irish cuisine it is traditionally used as a complement to roast lamb (but
usually not other roast meats) or, in some areas, mushy peas.
Mint sauce can be used in some recipes in place of fresh mint. It can be eaten
on toast or bread, and can be added to yogurt to make a mint raita.

Starches such as corn starch and potato starch are often used as thickening agents
in soups, sauces and gravies.
Starchy foods such as potato turn soft when cooked due to the gelatinization effects
of starch. Foods which are gelatinized are easily digested by our body.
When you are making products that contain a sauce, you must consider anything that
may affect the consistency of the sauce. For example,
To make a sweet sauce, sugar may be added. However, too much sugar will
soften the starch gel and this will cause the consistency to be affected.
For sauces made with corn flour, for example, a lemon meringue pie, lemon juice
needs to be added but too much acid from the lemon juice will reduce the
thickening ability of the starch. This is also one reason why lemon juice is only
added after the sauce has been thickened so that it does not disrupt the
thickening process.