"Fred" > wrote in message
m...
> 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

I think it's a mistake to even try to thicken such a sauce. Why would you
want to? It should cling nicely to high quality, properly cooked pasta. Try
the traditional Italian method of draining the pasta and adding it to the
sauce, letting it sit for a moment or two before serving so the pasta can
absorb some sauce.


--
Peter Aitken

Remove the crap from my email address before using.