Measure twice. Season once.
Sauce reference
Sauce parts are a way to begin with balance, then taste and adjust for the strength of the ingredients in front of you.
Measure the balance
Use the same measure for every part. The ratio gives you a relationship between salty, sweet, acid, umami, fat, and heat; it does not claim that every ingredient has equal intensity.
Start smaller with concentration: strong soy sauce, mustard, mirin, fish sauce, nut butter, and similar ingredients can need less than a full part.
Taste the result
Dissolve salt and sugar in watery ingredients, mix dried spices or chilli into the oil, and add delicate fresh aromatics last. Then taste and move one part at a time.
One useful distinction: Vinaigrette calls its three-part component Oil, while broader sauce profiles retain Fat because that role can include oil, paste, nut butter, or butter.