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bottling Bottling Mayo Based Sauce

After perusing the forum, I feel comfortable with most parts of my problem but uncomfortable with the biggest. My sauce uses mayo, sriracha, rice vinegar, and lemon juice. However, it also contains a small amount of sesame oil (3 TBSP per 8QT).

I am dying to bottle and sell this as its our most popular sauce. However, what are my options regarding the fill methods? Heating the sauce to 190 will ruin the integrity of the sauce. I can sanitize the bottles and everything, but I just dont know what to do about shelf stabilizing the sauce. If I have to sell refrigerated in the beginning, thats okay. Would just love some guidance. Cheers!
 
Definitely need the process authority for final approval of your recipe.

I doubt you would be able to make this shelf stable without using a very nicely equipped (aka$$$$) copacker. Refrigerated is an option. Mayo also contains a lot of oil so the heating method probably won't work.

However you proceed, make sure all the ducks are in a row before selling.

Check out the starting business threads. Local markets can make a ton of money for the right refrigerated products. Speaking from personal experience...

SL
 
I have bought plenty of chipotle mayo products from small time saucemakers, and I just sent Grass Snake a mayo based hot sauce... link here: https://www.mcssl.com/store/17076603/catalog/product/b2a5c28e3f3047568db827afe407bcdb
 
So yes, it is definitely possible.
 
it's yummy too!!!!!
 
Coastal Fog Spicy BBQ Dressing is a truly unique sauce combining the creaminess you would expect in a mayo based sauce, the flavors of Meyer lemon, spices, Aleppo and Scorpion peppers. 
 
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