How To Use Xanthan Gum In Gravy
You can use xanthan gum to thicken any amount or type of gravy.
How to use xanthan gum in gravy. Continue to whisk and simmer the gravy liquid. If gravy is too thick thin with more broth as necessary. Whisk quickly until the thickening mixture is smooth. 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.
Heat a large cast iron or nonstick skillet over medium high. Combine 4 tbsp xanthan gum with 2 tbsp hot water for every 2 cups of gravy in a small bowl. Gently pour the egg yolk mixture into the hot liquid in the pot while whisking. This is most easily calculated in weight and metric. Using xanthan gum in gravy the trick with using xanthan gum is that you have to add it to cold ingredients or make a slurry with it or it will clump up in the gravy the same with most starches.
Make sure to add your xanthan to a cold liquid. Pour the thickening mixture into the saucepan containing the gravy and whisk constantly. Sprinkle with xanthan gum. Add sausage and cook stirring often and breaking up chunks with the back of a wooden spoon until no longer pink about 4 minutes. Cool the mixture then stir in the xanthan gum and castile soap.
Stir in milk cream and hot sauce. Add xanthan gum and whisk to combine. Let simmer another 5 to 10 minutes until starting to thicken. You can use xanthan gum to thicken any amount or type of gravy. You can use xanthan for this purpose but in very small amounts 0 25 to 0 75 for a thin to medium running sauce.
Let the mixture cool to room temperature for at least 30 to 60 minutes. It will gum almost instantly and form clumps if not constantly in motion while it is being incorporated into the liquid. Cook stirring occasionally until gravy comes to a boil. Stir well to combine. To use xanthan gum in recipes use about 1 8 teaspoon per cup of liquid and combine these in a blender not by hand.