emulisified sauces
I make home made buffalo and bbq sauces and I am finding they separate....I want to bottle for family in baskets but don't like them separating in the canning jars. If I switch to clarified butter or a liquid butter alternative will this help? If so what is the ratio difference as I don't want my sauces too solid/liquid? (ingredient eg: hot sauce, equal butter, vinegar and some spices.... Thanks, T
Best Answer
Butter is by no means a required ingredient in sauces like these; the simplest thing to do might be just to come up with a recipe that doesn't have butter/oil. But assuming that's the flavor you want...
No, switching types of butter is unlikely to help, unless you happen to find one that already contains some additional emulsifiers. As you say, you're trying to make an emulsified sauce, with water and oil, so you're going to need an an emulsifier. Egg yolk, honey, and mustard are probably the common everyday ingredient ones, but you can also buy lecithin, so you won't have to worry about changing the flavor of your sauces. See this question for plenty more.
Finally, an obligatory food safety note: it's best to use recipes from authoritative sources as starting points when you're canning/bottling. You can tweak spices and such from there, but if for example you're using less vinegar, making a less acidic sauce, it may not be safe anymore without pressure canning.
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What are examples of emulsified sauces?
Some of the most common emulsion sauces are vinaigrette (oil suspended in vinegar, sometimes emulsified with mustard), mayonnaise (oil suspended in lemon juice and water, emulsified with egg yolk), hollandaise (melted butter suspended in lemon juice and water, emulsified with egg yolk), and beurre blanc (butter ...What are the three types of emulsions?
There are three kinds of emulsions: temporary, semi-permanent, and permanent. An example of a temporary emulsion is a simple vinaigrette while mayonnaise is a permanent emulsion. An emulsion can be hot or cold and take on any flavor from sweet to savory; it can be smooth or have a bit of texture.What common foods are emulsions?
There are several common foods that are considered emulsions: milk, margarine, ice cream, mayonnaise, salad dressings, sausages, and sauces like b\xe9arnaise and hollandaise.Basics of an Emulsion Sauce
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