Keep butter melted, without heat.

[Anonymous Modernist 11836]

Alright so I am thinking about bottling and selling my own hot sauce. The base is butter and whenever it cools it solidifies. It's not that big of a deal, you can just throw it on whatever you're cooking and it melts right over top everything.

But, I would really like it to keep in a liquid form. I know if I used clarified butter, that will increase the shelf life and I wouldn't have to refrigerate it. But, is there anything I can add to it to keep it in a liquid form??

Happy Valley Chow

[Cheviot]

The problem is that butter is made up of saturated fatty acids (well, about 50%) and as such will always be a solid at room temperature. Clarifying the butter gets rid of the milk solids, but won't do anything about it's physical state.

Now, you may wish to try mixing clarified butter in a 50/50 mixture with canola oil. That will keep it a liquid, but at the expense of flavor.