Xanthan Gum

Xanthan gum is a fermented polysaccharide widely used in modern kitchens as a thickener, stabiliser, and emulsifier. When a butter-based or dairy-rich sauce splits because the fat has separated from the liquid, a tiny pinch whisked in can bind the sauce back together, holding the oil in suspension so the emulsion stays unified. A little goes a very long way: around one gram per 500ml of sauce is usually enough. Add gradually and blend thoroughly to avoid lumps. Beyond rescue work, xanthan gum helps keep vinaigrettes emulsified, thickens fruit purees without cooking, and stabilises gluten-free baking. Most supermarkets stock it in the baking or free-from aisle.