- May 27, 2009
- 247
- 24
I have a couple of sauces that I'd like to thicken so that my spices don't settle out so quick.
Has anyone used either guar or xanthan gum to thicken their sauces?
Which do you prefer?
How much do you add?
How do you add it to the sauce? Do you mix with other dry ingredients first...before or after it's cooked?
I've been searching here and Google but not finding the info I need. It seems that guar might be the cheapest and best choice for what I need but would like to have some first hand recommendations.
Thanks,
Bobby
Has anyone used either guar or xanthan gum to thicken their sauces?
Which do you prefer?
How much do you add?
How do you add it to the sauce? Do you mix with other dry ingredients first...before or after it's cooked?
I've been searching here and Google but not finding the info I need. It seems that guar might be the cheapest and best choice for what I need but would like to have some first hand recommendations.
Thanks,
Bobby