@alxr_jpg As a professional chef for 10 years, it’s neither. In its basic form it’s only a dairy product. Melt it and add some spices? Condiment AND sauce. Depends on application. Melted and poured on popcorn? Straight condiment. Melted, browned, and strained? Straight sauce.
The hardest part about being a chef who is mentally I’ll is that I never take a compliment about my food to heart. I always have a thought in my head that tells me people are lying and are just being nice, but I also don’t get to where I am with out some talent.