> sauces you make yourself? I often mix some different oils, mustard, seeds, miso, bit of leamon juice and spices… but weighting and logging everything will take 3x the time to do the sauce itself

I can't speak for anyone else, and I actually do try and weigh everything, but if I forget to weigh or the portions are too small to measure with my cheap kitchen scale: I weigh out my serving of the finished product, and Google either the restaurant or premade-grocery-version of what I made and look at their nutrition labels.

Obviously it's not going to be perfect, but I figure that my homemade pizza sauce will have roughly the same ingredients as the Ragu pizza sauce at the grocery store and thus roughly the same calories and nutrition at a per-ounce level. I always assume that my homemade stuff is 20% higher in calories more just to compensate for uncertainty, but doing this I did manage to lose about 60lbs.