There’s 2 liquids floating. Top has an oily look with bubbles while bottle settles and a different liquid.
I used oil to roast onions and garlic before simmering and blending. Could that be it?
I also added water bit by bit after straining to thin. Did it just not mix well?
I hot bottled these yesterday immediately after blending and straining.
Thanks in advance for any advice!
by Howdyhowareyabuddy
13 Comments
Shake it
Yes, it probably has settled and needs a good shake.
Add a little bit of xanthan gum to have both parts “stick” together.
You need an emulsifier. Xantham gum will work like others have said. You could also use mustard, oils, honey depending on your desired flavor profile. Adding them correctly will stabilize your sauce.
And if you do decide to add xantham gum, add 1/8tsp at a time into heated sauce. A little goes a long way. I blend mine hot after cooking and add it then.
Suspensions require a stabilising agent like Xantham gum. If a sauce is water based (like a lot of fermented sauces) and reasonably thin it’ll split as the plant structures have a lighter mass and effectively “float”.
Thicker sauces dont have the same problem as the surface tension holds the sauce together.
Similarly I’ve not had as much of a problem when using vinegar. Not sure if the science there.
Separation Anxiety
My first batch I made does the same thing. I boiled my second batch for about 15 minutes, blended while still warm and it separates a bit but nothing like that first batch.
My first was like that too, I did replace my blender with a more powerful one, also add a little olive oil with the peppers.
I add a little xantham gum to my hot sauces and it helps with separation
Add a tiny pinch of xanthan gum to the entire batch and stir it in well
It’ll emulsify and keep it from separating
You have two options.
1. Use a little xanthan gum during the blend
2. Buy a Vitamix
Looks delicious
Put it back in the pot and simmer it for a couple of hours