I'm sure I'm going about this all wrong, but I have a sauce with the
following in it:

Olive Oil
Butter
Lemon Juice
Wine

I tried 2 different times to thicken it different ways. The first was
pouring in a corn starch slurry, and the second was adding a cooked
roux with butter and flour. No matter what I do, the instant I put in
the thickener, it appears to bind with the fat and leave me with a
very lumpy mess, with clarified butter separated from the lumps. Any
ideas what I am doing wrong? Thanks.

Fred