You're looking for a form of "deydration." There are a few traditional cooking techniques, and of course in the commercial realm there's freeze drying -- which is a way of vacuum dehydrating as and after the food freezes.
However, most sauces don't take well to these processes. If you think about how few dried sauces are available in the supermarket, you'll come to the same conclusion on your own.
Furthermore, some sauces which do freeze dry adequately wouldn't be suitable for your application, because they take a while to fully reconstitute.
On the other hand, a variety of artificial flavorings are available, such as sour cream, onion, vinegar, ranch, barbecue, chili-lemon -- think of flavored "snack" foods. Most of these can be purchased in relatively small quantities, but it's going to take you some research to find suppliers.
You didn't mention which sauce you had in mind. Sometimes reticence is a sign that people are thinking of a commercial development and don't want to give away their inspiration. If so, I suggest an extensive online search to see if there's anything at all like what you have in mind already available, and talking with a food chemist.