Heat the oil in a large saucepan
over medium-low heat until shimmering. Add the celery, garlic, onions, bell peppers
, scotch bonnet pepper, butter, wine, 1/2 cup water, bay leaves
, thyme and lemon juice. Allow to simmer for 3 minutes, while stirring.
In a small bowl, combine the cornstarch
with 3 tablespoons water and mix until smooth. Stir the slurry
into the sauce, and cook until the sauce has thickened, another 5 minutes. Remove from the heat and finish with the parsley.