"Peter Aitken" > wrote in message
m...
> "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.

I agree with this post. That is a basic sauce that should mix quite
well with pasta. The other posters were also correct - if you want a
thicker sauce, start with a roux, then add liquids (seafood stock
perhaps?). But I would imagine that the ingredients you've provided
below should result in an excellent sauce for pasta.

--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI

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>