I have had no formal culinary training. I just like to cook a nice meal for
my wife. I have seen many references to using butter as a thickener. How
can this be? Butter is a fat that becomes a liquid when heated. I have
tried, on many occasions, to use butter to thicken a sauce. It has NEVER
worked for me. What am I missing? There must be something else going on
that I am missing.

Tim K