Why Is My Homemade Hot Sauce Separating. Low and slow is. Keep adding half tablespoons of butter until the sauce is thick enough that you can run a spoon through it and see all the way to the bottom of the pot without the sauce quickly seeping back to fill the gap.
Can Hot Sauce Go Bad Can It Go Bad from www.canitgobad.net
To stabilize an emulsion you use an emulsifier. I like to let the hot sauce boil a couple of minutes -- it takes off some sharp edges to the vinegar take it off the heat and add chunks of butter. In cooking these liquids are typically water and fat.
Secondly why is my sauce separating.
Its a nasty thick slimy byproduct of the Xanthomonas campestris bacteria as it eats veggies this is the same bacteria that causes your cauliflower broccoli etc to turn black. The fat was added too quickly the sauce got too hot the sauce was refrigerated and seperated or the sauce was left standing warm too long. It will emulsify better if its cooler. This is caused by the same process that.
