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re: canning question
Posted on 10/21/16 at 11:35 am to Honky Lips
Posted on 10/21/16 at 11:35 am to Honky Lips
No, canning a mayo based sauce won't work. You can't simply heat treat it....you'll curdle the mayo/break the emulsion. The egg will separate. So if your goal is a shelf-stable product, you're gonna have to use a food additive/preservative....or refrigerate it.
ETA: I looked up a commercial brand of Alabama white BBQ sauce, and it contains both sodium benzoate and potassium sorbate.
ETA: I looked up a commercial brand of Alabama white BBQ sauce, and it contains both sodium benzoate and potassium sorbate.
This post was edited on 10/21/16 at 12:01 pm
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