Quote:
Originally Posted by Teamfour
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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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.
