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Late 80s Hokie

Joined: 10/29/2001 Posts: 23139
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Lounge Cooks. A question on a barbecue sauce that separates


I make a sauce for chicken wings that has a lot of Red Hot and Butter (or margarine), but then also a fair amount of a bottled barbecue sauce and honey. Some other dry spices and seasonings that shouldn't be causing an issue. When it's all mixed together, it tastes great on chicken wings, and other things.

But the problem is that it separates if it's not stirred pretty much constantly, ending up with a thicker portion and a watery portion. Adding flour or corn starch doesn't seem to solve the issue.

Do you know what ingredient is making it separate? Ideas on keeping it all together? Thanks.

Posted: 04/06/2022 at 07:49AM


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Current Thread:
 
  Lounge Cooks. A question on a barbecue sauce that separates -- Late 80s Hokie 04/06/2022 07:49AM
  Just stir it. It won't stop separating. We grant you the serenity to acc -- Riverguy 04/06/2022 08:44AM
  Sounds healthy, and very few added calories with all that butter...lol -- EDGEMAN 04/06/2022 08:06AM
  I stopped using butter for sauces. -- BigJake20 04/06/2022 08:05AM
  More detail please? You say you stopped using butter, making an egg yolk -- Late 80s Hokie 04/06/2022 08:10AM
  Sure (see inside). -- BigJake20 04/06/2022 08:27AM
  Yes, google is helping. Mayo is a good example. So perhaps mixing the -- Late 80s Hokie 04/06/2022 08:15AM
  Oil and water don't mix -- JoesterVT 04/06/2022 07:53AM
  …..or use soap to taste😎🤪 ** -- DonHo-kieHi 04/06/2022 11:29AM
  Oil and water ** -- HOKIE 04/06/2022 07:51AM

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