Try vegetable purees instead. Flour slurries or roux are the next best option. Allow your sauce time to grow. Make your sauce in advance and hold for a few hours under refrigeration prior to serving, allowing flavors to meld together and bloom. Sharp acids often calm down and aromatics and spices intensify, leaving you with a complex, flavorful sauce just like you've tasted in restaurants.
Finish sauces with delicate flavors just before serving.
Toss in a little pat of butter, a hint of truffle oil, or a handful of fresh herbs just before your reheated sauce is ready to plate, giving it one last kiss of personality as it heads to the dining room.