"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

If it were me, I'd make a reduction with the lemon and wine, then whisk in
pats of cold butter to thicken, and skip the oil.

kimberly