How To Use Xanthan Gum For Hot Sauce

Pour the thickening mixture into the saucepan containing the gravy and whisk constantly.

How to use xanthan gum for hot sauce. Pour mixture into a blender making sure to leave the cover vent open but covered with a kitchen towel and blend until very smooth. The liquid will thicken in 20 to 30 seconds. Xanthan gum is also a very light preservative for color and flavor. To use xanthan gum you will need to add it to the sauce while it is being blended. Cool the mixture then stir in the xanthan gum and 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. A lot of hot sauce companies use xanthan gum to thicken their products brooklyn s heatonist shop famously doesn t sell sauces with xanthan gum if you re looking for such a thing but i didn t want to mess with an ingredient i didn t know much about on my first try. While the blender is running sprinkle in the xanthan gum if using and blend for an additional minute. Whisk quickly until the mixture is smooth. 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.

Let the mixture cool to room temperature for at least 30 to 60 minutes. 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. Stir constantly as you add the xanthan gum and castile soap until the mixture starts to thicken and froth. Use 1 8 teaspoon per cup of hot sauce for light thickening and 1 4 teaspoon for heavier thickening. Bring to a simmer over medium low heat and continue whisking for 5 minutes.

Add to blender with pepper mixture and puree for 30 seconds. 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. Transfer mixture to a squeeze bottle and store in the fridge for 2 3 weeks. But it s different every time.

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. Add the xanthan gum first stir vigorously to distribute it then mix in the castile soap. No heat will be needed to alter your sauce s texture.