Vinegar-Based Derivative Brown Sauces

There are two kinds of vinegar-based classic brown sauces. The first includes sweet-and-sour sauces, such as the sauce used for duck à l’orange. These sauces are usually prepared with a mixture of vinegar and caramelized sugar called a gastrique. The second type of vinegar-based classic brown sauce is the poivrade family (see The Poivrade Family of Sauces). These sauces, which are traditionally used for red meats and game, are prepared by cooking mirepoix vegetables and meat trimmings with vinegar and the marinade used for the meat.