preservation Hot Sauce - Cream, Butter

[pabz]

Hi am looking to create a hot sauce with cream and butter added too it. Before I get hit with the messages shooting me for even calling it a hot sauce I apologise in advance and we shall call it a spicy cream sauce instead lol.

I am looking to rack the brains of the wonderful people here around a few things:

1. How would I get this to be shelf stable? I know ideally the PH should be below 4.0 but any suggestions on how lower it without having an impact on the cream and milk solids separating??

2. Do I need to add any additives to ensure the cream and butter don't separate and it stays together with the hot sauce.

3. Bottling - I want to use a plastic squeeze bottle for this is this an option. I have read about the hot fill method for preservation and wanting to see if using plastic bottles is an option for hot fill.

4. Is there any other way without cooking the sauce. Like a cold fill blend where I throw everything in blend it while cold and bottle it that way.

Sorry about the potentially amateurish questions as I am a total noob at this atm.

Appreciate any replies and sorry to the hot sauce gods for adding cream and butter. Please forgive me for my sins!

Thanks!!

 

[RobStar]

Hmmmmm i dunno about cream and butter. Rancid springs to mind. There's a preservative called pimaricin used for dairy (totally natural btw) but I've only seen it used with yoghurt.

Why not go for a mayonnaise based sauce? Here in South Africa peri-peri mayo ("perinaise!) is mega popular with various heat and additional flavour options (garlicky, lemony or straight up).