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In article > ,
(Fred) wrote:
> 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
Okay, start with the oil and butter first, and some flour. Melt the
butter and add to the oil, and let it cool a bit.
Take some flour and work it into the oil with a fork until smooth and
thick to make your roux.
Add the lemon juice and wine afterwards once the "sauce" is the desired
thickness.
The lemon juice may be the problem tho'. Consider leaving it out and
using a stock and wine combo. If you really need the lemon flavor, try
a few drops of lemon extract.
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
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