Added to much essential oil to a sauce– possible to neutralize?

I've been playing around with essential oils and added a bit too much citrus extract to a hot sauce I've been working on. It's now got a sort of peppery burn to it, and not in a good way – kind of "hot" like alcohol. Been trying to think of ways I can reverse the mistake, as essential oils are so volatile. I tried cooking the sauce, but that didn't work and killed a lot of flavor... Any ideas?

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tshewman

Uncertain of other elements of the sauce (?) however, if more available, add to offset the flavor. Alternatively, perhaps consider getting out your immersion blender and SL and consider making an air? Typically they have diluted/light flavor, but if yours is strong, it may come through more pleasantly? Sorry, can't be of more help.

Matt_67991

Yeah, easiest way is to add more hot sauce without essential oil to dilute, so make another batch.

Essential oils are pretty strong, so you might be off by an order of magnitude or something. Try mixing 10 parts normal hot sauce to 1 part with essential oil added. Play around with orders of magnitude and normal proportions until you're either adding pretty much none, or you're at an improvement over your normal sauce.

I hope you kept track of how much you added though, or else that would be a waste of time for recipe development.

Monjeyer_71605

Thanks for the advice dudes. Ended up just starting over. Gotta be careful with this stuff!

Matt_67991

If you're doing that, just split the batch up when adding essential oils so you don't ruin the whole batch.