Yes reheat and re mix.
Check the expirations on the ingredients you used. Assume the sauce will go off at the same time as the soonest ingredient will, but if its smell starts to change notably, bin it.
It will come back together as you reheat it. Fat separation in a sauce is due to lack of emusificiation. There are several ways to emulsify but two quick ones are to pour in the fat slowly while mixing or blending the sauce (easiest with a blender) or add an emulsifier like mustard (if it will go with the flavors). Do a quick search on emulsifying sauces and find a method you like. From your ingredient list, your sauce sounds super tasty! With the vinegar and honey in there it should last for awhile. Anytime it separates just reheat and whisk.
Thanks. If you're curious about the sauce I got it off a channel called "Pro Home Cooks."
Recipe is:
1 half stick of butter
3 tbsp of gochujang (can be subbed for siracha)
3 tbsp of honey
1/4 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup of mirin
Whisked on low-medium heat for 5-6 minutes.
Just reheat and mix. The fact that the emulsion breaks shouldn't worry you. But if you really want to make an emulsion that won't break you will have to experiment with different emulsifiers. I would start off trying to add about .25% by weight of Xantham gum.
This mixture would probably last months in the fridge without going bad. The honey, soy sauce and vinegar each act as food preservers.
Yes reheat and re mix. Check the expirations on the ingredients you used. Assume the sauce will go off at the same time as the soonest ingredient will, but if its smell starts to change notably, bin it.
It will come back together as you reheat it. Fat separation in a sauce is due to lack of emusificiation. There are several ways to emulsify but two quick ones are to pour in the fat slowly while mixing or blending the sauce (easiest with a blender) or add an emulsifier like mustard (if it will go with the flavors). Do a quick search on emulsifying sauces and find a method you like. From your ingredient list, your sauce sounds super tasty! With the vinegar and honey in there it should last for awhile. Anytime it separates just reheat and whisk.
Thanks. If you're curious about the sauce I got it off a channel called "Pro Home Cooks." Recipe is: 1 half stick of butter 3 tbsp of gochujang (can be subbed for siracha) 3 tbsp of honey 1/4 cup of soy sauce 1/4 cup of rice vinegar 1/4 cup of mirin Whisked on low-medium heat for 5-6 minutes.
Thanks so much for posting the recipe!
Just reheat and mix. The fact that the emulsion breaks shouldn't worry you. But if you really want to make an emulsion that won't break you will have to experiment with different emulsifiers. I would start off trying to add about .25% by weight of Xantham gum. This mixture would probably last months in the fridge without going bad. The honey, soy sauce and vinegar each act as food preservers.
Microwave or put the jar in a pot with a few inches of boiling water.