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In article > , (Fred) wrote:
>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.
Hey Fred! I think you just need something a bit stronger than that
plonk. Try this:
==========
From: <http://www.recipehound.com/Recipes/0489.html>
Butter-Rum Seafood Sauce (Salsa de Mantequilla y Ron para Mariscos)
Servings: 1-1/2 cups
INGREDIENTS:
1-1/2 cups fish stock
1 tablespoon golden rum (or to taste)
1 tablespoon all-purpose flour combined with
1 tablespoon melted butter
1 teaspoon salt
1 teaspoon black pepper
chopped parsley for garnish
INSTRUCTIONS:
Bring the stock and rum to a boil. Turn the heat to low and whisk in
the flour-butter mixture, a little at a time, until the sauce
thickens.
Turn the heat to medium-low and cook for 5 minutes, stirring
constantly.
Add the salt and pepper. Add parsley for garnish.
==========
Even if the instructions don't help, the rum might. ;-)
Cheers, Phred.
--
LID
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