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Unread 01-20-2014, 09:46 PM   #5
delcottp
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[QUOTE=Teamfour;2652429]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?


Butter unfortunately is not shelf stable however Whirl and substitutes are. May want to try some out and see how it supports the flavas you are going for.
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