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Xantham gum ideas/uses

Nicky_J_17040

Interested in uses of Xantham gum in professional kitchens. Does anyone have any experience using it with "fragile sauces" such as Hollandaise or beur blancs, etc.

I know a little goes a long way, but can you use it for it's great thickening quality w/o giving these kind of sauces an unpleasant or weird texture.

I guess what I'm asking is can it be used as a stabilizer or is it mainly used as a thickener?

thanks

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michaelnatkin

Hey Nicky - I'm sure you'll get some other suggestions, but be sure and check out the ingredient wiki page for xanthan gum: http://www.chefsteps.com/ingredients/xanthan-gum - it has some info and links to ChefSteps recipes that use it.

Nicky_J_17040

@Michael

Thanks!

Samuel_68313

Xanthan gum is just one of those miracle ingredients to be honest. Great for stopping something like a tomato sauce weeping. Obviously it is great as a thickener, but my gut feeling is that in a Hollandaise (or sauce with similar viscosity) it might end up with a bit of a slimy texture, as mentioned on this website, best way to keep a Hollandaise stable is just in a waterbath.