How to keep sauce spices in suspension
I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My problem is that the spices won't remain in suspension; they drop to the bottom very quickly. I have to stir a lot before each application, and even if I do the last bit in the pan is much more concentrated than the first.
I'd like to be able to make larger batches and refrigerate it for future use, but that's out of the question since it would harden with all the spices at the bottom.
How can I get the spices to remain in suspension without affecting the taste?
Best Answer
The easiest solution would be to add a thickening agent to your sauce. Which agent will depend on how much you are willing to have the texture of the sauce change in order to achieve a good suspension. One of the easiest methods, if you are also willing to alter the flavor profile in the direction of South Carolina or Germany, would be to add mustard. Natural emulsifiers in the mustard will help keep the butter from separating and also provide a bit of thickness to keep the spices in suspension. If you don't want to change the flavor profile, many recipes intended for the home kitchen suggest thickening the sauce with cornstarch. Most commercial sauces will use a combination of modified food starch (which isn't readily available to the home cook) and xanthan gum (which is becoming increasingly available at most mega-marts), the usage of which has been discussed on this site previously [here and here].
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Quick Answer about "How to keep sauce spices in suspension"
sauces that have a small amount of pesky sediment that always sinks to the bottom can be fixed with xanthan gum. A little bit of xanthan gum can help suspend the particles and slightly thicken the sauce for a nicer presentation. This also reduced the need to shake the bottle before using the sauce.How do you keep marinade from separating?
There are many ways of stabilizing an emulsion or a particle solution, but the easiest is to slightly thicken the mixture with a thickening agent. Large, processed food companies use a combination of different thickeners based on the ingredients in the emulsion, but for home cooks xanthan gum is a great place to start.How do you make a good sauce?
What are the main ingredients in making a sauce?
Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy into a harmonious taste. Most small sauces are based on the principle of reduction; cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor and consistency.What five qualities do sauces add to foods?
Get ready to take your dishes to yet another level with some delicious sauces! Sauces are one of the biggest players in maximizing flavor in your food....Sauces Add Flavor to Our Favorite Meals- Add texture. ...
- Add complementary flavors to a dish and balance flavors from all the components. ...
- Add juiciness. ...
- Add visual appeal.
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