"jmcquown" > wrote in message
...
> Peter Aitken wrote:
> > "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.
>
> I didn't see mention of pasta in the original post. The subject says it's
a
> seafood sauce. From that I assumed it was to be put on seafood, but
perhaps
> I misinterpreted.
>
> Jill
>
>

You may well be right - I inferred something that was not there. Even so, I
think that the sauce would be OK as-is, without thickening.


--
Peter Aitken

Remove the crap from my email address before using.