I've had a couple sauces begin to separate after bottled. Most recently It was a Jerk hot sauce that I made. Are there certain ingredients that cause this to happen? As I'm writing this I'm realizing I simmered many of the ingredients with a little bit of oil, and I can imagine the oil will separate from the water based ingredients? Is there anything I can do to eliminate separation?
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Sauce Separation
- Thread starter Physics202
- Start date
i'm no pro but i think Xanthan Gum thickens / keeps water from separating
read this thread
http://thehotpepper.com/topic/27157-what-causes-sauce-separation/
read this thread
http://thehotpepper.com/topic/27157-what-causes-sauce-separation/
Xanthan gum works wonders... IN SMALL AMOUNTS!!!!juanitos said:
When I add to my sauces I use just a 1/4 tsp at a time. Only add it when you are actively blending your sauce too (eg, sprinkled in as the blender is running). Otherwise it will severely clump up and not be of any benefit whatsoever. For my last batch of 12 8oz jars I only used 1/2 tsp total of Xanthan gum - it goes a LONG way.
The bag in the pic is the Xanthan gum additive - along with the trusty 1/4 tsp measurer you see next to it - all a part of the sauce lab
