Teamfour
is One Chatty Farker
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?
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?