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Unread 10-09-2013, 01:03 PM   #1
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Default Question on BBQ Sauce Compnents

I am working on a recipe for a BBQ sauce. One of the components is butter. Is it feasible to use real butter in a sauce that will be bottled for non-refrigerated storage?

Another component is Worcestershire sauce. For a copacker, would I need to break the Worcestershire down to its components, or would they use a commercial Worcestershire?
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