How To Use Xanthan Gum For Hot Sauce

Transfer mixture to a squeeze bottle and store in the fridge for 2 3 weeks.

How to use xanthan gum for hot sauce. Xanthan gum is also a very light preservative for color and flavor. Combine 1 4 teaspoon to 1 2 teaspoon of xanthan gum with 1 tablespoons hot water for every 1 cup of gravy in a small bowl. One of the most common questions we are asked about hot sauce manufacturing involves ways to effectively disperse xanthan gum without lumping or fish eyes the clumps that can form when adding powdered gums are difficult if not impossible to re incorporate into the final product. Avoid adding to a stationary liquid or it will solidify instantly and give you a lumpy sauce. Cool the mixture then stir in the xanthan gum and castile soap.

Pour mixture into a blender making sure to leave the cover vent open but covered with a kitchen towel and blend until very smooth. But it s different every time. Transfer mixture to a bottle and store in the refrigerator for up to 9 months. Combine 2 tablespoons cold water and xanthan gum in a small bowl. Whisk the xanthan gum into the liquid.

Bring to a simmer over medium low heat and continue whisking for 5 minutes. Use 1 8 teaspoon per cup of hot sauce for light thickening and 1 4 teaspoon for heavier thickening. Stir the sauce soup or liquid you want to thicken after you finish cooking it and sprinkle the powdered xanthan gum over it. While the blender is running sprinkle in the xanthan gum if using and blend for an additional minute. Pour the thickening mixture into the saucepan containing the gravy and whisk constantly.

If i have a sauce that is about 50 50 pepper solids to brine then i usually need to add about 1 2 teaspoon of xanthan gum per quart. To use xanthan gum you will need to add it to the sauce while it is being blended. Let the mixture cool to room temperature for at least 30 to 60 minutes. Stir constantly as you add the xanthan gum and castile soap until the mixture starts to thicken and froth. No heat will be needed to alter your sauce s texture.

The liquid will thicken in 20 to 30 seconds. Add the xanthan gum first stir vigorously to distribute it then mix in the castile soap. It s fine to eat it just doesn t look nice and you have to shake it a lot every time you use it.