how to not ruin sauce on cream basis?

So, we all know the dilemma. We make a sauce, taste test it, its not thick and creamy enough, so we add more cream/butter or milk/similar products.

When should I give up on this rule of thumb? Lately I have been caught in this vicious cycle where I add more spice, then cream, then spice and I feel like I am just "overfatting" my sauce. Any tips on how I know when to stop this? Or what I'm doing wrong to even come to this?

I love creamy, thick sauces but we all know how bad those can be on the stomach if you add more and more fat and more and more spices...

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