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Honey as a binding agent?

Made 2 and a half bottles of sauce 2 nights ago Tabasco type and dang it it's separating all ready- I have heard you can use Honey as a binder does this work? If so How much should you use per 6 Ounces?
 
I don't really want to start using the gums..
 
Plus I made it (2 and a half bottles with about 15-20 ripe Jalapenos and 4 orange habs) doesn't seem to have the kick I was looking for will it get hotter over time?
 
 
Made with garlic, Apple, And apple vinegar cooked 20 or so minutes then I strained the Mash through cheese cloth to get a thin sauce.   
 
Gargoyle91 said:
I don't really want to start using the gums..
 
Have you ever tried it? I use a very small amount of xanthan gum in every sauce I make, and I never have separation problems anymore. The problem, IMHO, with using honey as a thickening agent is that it changes that flavor of the sauce; great if a honey flavor is something you're going for, but what if you're not?
 
Xanthan gum is dirt cheap, gives consistent results, and even a small amount will last you forever. I'd give it a try if I were you, but that's just me.
 
Also, I wouldn't run it through cheesecloth. I run mine through a fine sieve, scraping it down with a spatula to get anything that can go through to do so. More solids will give your sauce more body, it's really just the seeds and whatnot that you want to get rid of. Some people don't even do that.
 
Just an opinion.
 
Gargoyle91 said:
...I don't really want to start using the gums...
 
 
Other things to consider are mustard, honey, arrowroot and/or carrot.
 
Running your sauce through a blender can help with emulsification.
 
I made a spectacular sauce using Tabasco's and Honey.
 
I suggest that you get a small amount of your base sauce and add a little honey to see if you like it or not. It goes very well as a dipping sauce for chinesy type stuff.
 
It should be mentioned though that my Tabasco base had plenty of time to sort itself out in the seperation phase and i left all the solids at the bottom of the bottle and poured off all the liquid after it i had let it sit for about 6 years... :)
 
Wicked Mike said:
 
Have you ever tried it? I use a very small amount of xanthan gum in every sauce I make, and I never have separation problems anymore. The problem, IMHO, with using honey as a thickening agent is that it changes that flavor of the sauce; great if a honey flavor is something you're going for, but what if you're not?
 
Xanthan gum is dirt cheap, gives consistent results, and even a small amount will last you forever. I'd give it a try if I were you, but that's just me.
 
Also, I wouldn't run it through cheesecloth. I run mine through a fine sieve, scraping it down with a spatula to get anything that can go through to do so. More solids will give your sauce more body, it's really just the seeds and whatnot that you want to get rid of. Some people don't even do that.
 
Just an opinion.
 
How much xanthan gum do you use - say if you were making about 180 oz of sauce (maybe 36 woozies)?
 
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