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Hey /ck/, if I have a sauce recipe that calls for cornstarch to be added at the end to help thicken it. Will I run into any problems if I premake a large batch or sauce omitting the cornstarch and just adding it in to just what I use over the course of a week or so?
What is a good rule of thumb for the shelf life of homemade bbq sauces?
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Do it as a slurry so it doesn't clump up in hot liquid.
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You just need to make a slurry and whisk it into however much sauce you're using at the time and let it boil for a minute.
Cornstarch doesn't even hold up as a thickener over time very well.
If you're not canning or freezing it, depending on the ingredients, a week or two.
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If you add cornstarch at the literal end you'll get a cornstarch flavor. Gotta cook it down a bit, but not too far or it'll thin out again.
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