Yes, google is helping. Mayo is a good example. So perhaps mixing the

yolk with the oil ingredient (margarine or butter) before adding the rest of the stuff may be a stabilizer.

Now to make sure no one has an egg allergy....and also maybe experiment some other time when I'm NOT making wing sauce for 10 to 12 people.

In response to this post by Late 80s Hokie

Posted: 04/06/2022 at 08:15AM

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’ve gone exclusively with the dry rub now for quite sometime! ** -- HOKIE 04/06/2022 09:50AM

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

I had that thought, but the butter and Red Hot are the 'original' buffalo -- Late 80s Hokie 04/06/2022 07:54AM

Yes, google is helping. Mayo is a good example. So perhaps mixing the

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