As the mayonnaise sauce and salad dressings have become the favored food products among the world's population recently, the quality and safety of these products are of great importance. In this study, the amount of two common preservatives in sauces including sodium benzoate and potassium sorbate were measured using high-performance liquid chromatography (HPLC) and compared with the Iranian national standard. For this purpose, 49 samples of different brands of mayonnaise sauces and salad dressings were collected randomly from supermarkets in Urmia, Iran. According to the results of this study, sodium benzoate and potassium sorbate were not detected in 2 samples (4.08%) and 4 samples (8.16%) out of 49 samples, respectively. The mean concentrations of sodium benzoate and potassium sorbate in the samples were estimated as 249.95 and 158.06 ppm, respectively. Consequently, the preservative concentrations in all samples of mayonnaise sauces and salad dressings were lower than the Iranian acceptable level. Due to the importance of the side effects of these preservatives for consumers, their consuming must be conscious and limited to national standards. Therefore, regular and accurate evaluations of these preservatives in sauces and other high-consumption food products are recommended to provide consumer' safety.