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Yellow Sauces - Keeping the Color


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#1 funk-o-tears

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Posted 17 August 2019 - 08:49 AM

Hi, all. I make a Fatalii-based sauce every year and it tastes great, but I'm wondering if anyone has tips for keeping the color bright over time. It starts out a beautiful bright yellow, but as hot sauces often do, it darkens down after it sits for a while and starts to look more ochre brown, which isn't very visually appealing.

 

I used to include apple or pear to sweeten, mellow, and bulk it up, but both of those ingredients definitely contribute to the problem. Yellow bell and some other yellow peppers hold the color better and then I sweeten a little with agave or cane sugar, which has helped, but I thought I'd throw the question out there, in case anyone has other suggestions.

 

Thanks!



#2 dragonsfire

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Posted 17 August 2019 - 08:58 AM

citric acid and vinegar.



#3 funk-o-tears

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Posted 17 August 2019 - 09:16 AM

citric acid and vinegar.

Thanks. I use white vinegar in the recipe, but haven't ever added citric acid to any of my sauces, other than via lime or other citrus juices in some. I'll read up a bit on that and experiment.



#4 wiriwiri

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Posted 17 August 2019 - 10:28 AM

Apples & pears do have the negative effect you cited.

I  use turmeric or/and ripe mangoes for the sweetness to my sauces...turmeric is a great additive & used much in the hot sauce world.
I get the fresh rhizomes,(looks a bit like ginger)  from the local Indian grocery store  @ dirt cheap prices,alternately you can buy it in powder form.

Wear gloves as turmeric has staining powers...Turmeric is terrifically healthy with anti inflammatory and anti oxidant properties too.

 

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#5 dragonsfire

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Posted 17 August 2019 - 01:39 PM

I forgot to mention Turmeric. If you can get fresh root then thats way better then the powder, depending were you get it the powder can be bitter.

Used some turmeric powder earlier for my Tomato Soup to brighten it up.



#6 pyromania

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Posted 17 August 2019 - 06:08 PM

Ive always considered turmeric to add more of an orange color than yellow, but maybe there are different varieties of it with some being more yellow. Another possibility is yellow beets.

I believe color changes like this over time are mainly due to oxidation of ingredients/pigments. One way to inhibit oxidation is to deprive the sauce of oxygen. You can buy vacuum blender carafes now which will help limit the oxygen pulled into the sauce during blending, and you can also store the sauces in vacuum sealed jars. Also storing your sauce in the dark can reduce oxidation reactions too.




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