Derivative Brown Sauces without Wine or Vinegar

Most derivative brown sauces are prepared by infusing flavorful ingredients, such as mirepoix, shallots, ham, or onions, in wine or vinegar. For delicately flavored sauces, the acidity of wine and vinegar can be troublesome. This is especially true of sauces containing truffles or mushrooms. And sauces that contain other acidic ingredients such as tomatoes or sorrel do not usually benefit from the additional acid derived from wine and vinegar.