I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My problem is that the spices won't remain in suspension; they drop to the bottom very quickly. I have to stir a lot before each application, and even if I do the last bit in the pan is much more concentrated than the first.
I'd like to be able to make larger batches and refrigerate it for future use, but that's out of the question since it would harden with all the spices at the bottom.
How can I get the spices to remain in suspension without affecting the taste?