Fred wrote:

> 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.

It's supposed to bind with the fat. You need to get the fat emulsified
into your sauce. I think you need two things, more non-oil liquid and an
agressive hand with the whisk. Try some meat or vegetable broth, even
plain water. Then whisk the heck out of it to get those lumps blended.


Dawn