How do you keep you sauce from separating ?

Gargoyle91 · Aug 31, 2014

Made my 1st batch and now I'ts separating in the fridge any way to prevent this?

PrimeTime · Aug 31, 2014

xantham gum. a very small amount in the blender with the sauce and she should stay together. Amazon has it

JoynersHotPeppers · Aug 31, 2014

I wonder what natural binders there are, my recent sauce did NOT separate

PrimeTime · Aug 31, 2014

I think carrot has helped in some that Ive done but Im not sure if thats what did it. Ive had some with xantham that HAVE separated as well but just one or two. Im pretty sure xantham gum is all natural

JoynersHotPeppers · Aug 31, 2014

Yeah I didn't use carrot, I am thinking the honey did it for me....

SavinaRed · Aug 31, 2014

JoynersHotPeppers said:
Yeah I didn't use carrot, I am thinking the honey did it for me....

I always use honey. How much honey do you use for 16 ounces of sauce ?

PrimeTime · Aug 31, 2014

interesting....

JoynersHotPeppers · Aug 31, 2014

SavinaRed said:
I always use honey. How much honey do you use for 16 ounces of sauce ?

I used 1 cup of local fresh raw for my last batch and made 40 ozs

hot stuff · Aug 31, 2014

Tabasco blends their sauce for a month. I've been trying to think of a way for doing in a quart jar that won't burn out a blender I can get a thrift store and try it out.

FarmerJones · Sep 1, 2014

JoynersHotPeppers said:
I used 1 cup of local fresh raw for my last batch and made 40 ozs

20% honey? Is that still considered hot sauce? More like hot marmalade

Sizzle Lips · Sep 1, 2014

I use Gluten free Xanthan gum....it on takes a little......for a dozen 5oz woozy's i use about an 1/8 th of a teaspoon when i blend the crap out of my sauce....never had a seperation.

JoynersHotPeppers · Sep 1, 2014

FarmerJones said:
20% honey? Is that still considered hot sauce? More like hot marmalade

Nah, its a sauce and it hot, pretty certain about that

That also includes 10 larges red habs

and that was the finished product after cooking down and blending a few times.

SavinaRed · Sep 1, 2014

JoynersHotPeppers said:
I used 1 cup of local fresh raw for my last batch and made 40 ozs

ok that makes sense why it doesn't separate, I use about a 1/3 of that in mine.

JoynersHotPeppers · Sep 1, 2014

SavinaRed said:
ok that makes sense why it doesn't separate, I use about a 1/3 of that in mine.

No idea, guess I got lucky. If you look in my thread you can see all the things I used, well over 1 pound of other stuff more like 3 pounds.

Downriver · Sep 3, 2014

JoynersHotPeppers said:
Yeah I didn't use carrot, I am thinking the honey did it for me....

I think you're right. Look into emulsifiers. Honey is on the list.

http://www.articlesbase.com/food-and-beverage-articles/natural-food-emulsifiers-2995960.html

RocketMan · Sep 3, 2014

The boss put a pretty good list together: http://thehotpepper.com/topic/39383-natural-gums-info/#entry828161

it's pinned here with the first 3 threads. I don't think he covered honey though. I used Xanthan gum once and it was all clumpy. Would up removing a bunch or little pearls of it. I've used a bunch of different things to help get my sauce to the consistency I like such as carrots, sweet potato, celery root, plantain and yucca. I've also thought about trying taro root and Jicama. I think the starch in them is what helps to prevent separation.

Heisenberg · Sep 3, 2014

I personally use xanthan gum. Check online for how much to use, it takes very little. I add it when Im half way through cooking and in the process of blending. I put it in the top of the blender mid-blend so that it immediately spreads out and doesnt clump up. Theres many others like modified corn starch, but xanthan gum is probably the most used commercially.