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Old 01-17-2014, 08:18 AM   #4
Got rid of the matchlight.
Join Date: 06-01-10
Location: Berkley, Michigan

Originally Posted by Teamfour View Post
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?
I agree with the previous posts. Most co-packers will use a commercial Worcestershire sauce.

The co-packers I used would not do butter, so just ask them. There are a lot of butter 'flavor' substitutes and depending on your price point a couple of them are actually pretty decent.
Dave M
Berkley, MI

Grew up on Kansas City BBQ
NB Bandera w/Mods
Weber Kettle

Slow, Low and Even - works for just about every part of life!!
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