A local restaurant of mine serves a chicken with lemon sauce that I love. I've asked what is in the sauce and they said butter, lemon & white wine. They claimed there is no flour or other thickeners, yet the sauce is opaque. Wouldn't a mostly butter sauce be a transparent and oily sauce similar to melting butter for lobster or popcorn? I can't imagine that the addition of lemon and white wine would give it an opaque and thick consistency.
Do you really think the chef isn't using flour or some other thickener? If so, would it have something to do with the technique or type of butter that they are using?