Xanthan gum is glucose that has been fermented by the xanthomonas caperstis bacteria. It has no sugar, fat or protein, but has 2.6g of fibre per teaspoon. Xanthan gum is used by the cosmetics and food industries as a thickener, emulsifier and stabiliser. It makes salad dressings that are glossy and cling to your salad without sacrificing flavour, according to Aki Kamozawa, author of "Ideas in Food: Great Recipes and Why They Work." It also allows you to reduce or eliminate entirely the amount of oil you add to your salad dressing.
- Skill level:
Things you need
- 1 tsp salt
- 1 tsp sugar
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried mustard
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 1/4 cup vinegar
- 1 cup water
- 1/4 cup oil
- 3/4 tsp xanthan gum
- Pint jar with a screw-on lid
Blend all the dry ingredients except xanthan gum in the blender for a few seconds until well combined.
Add the tomato paste, vinegar, water and oil and blend for a few seconds until the mixture is well combined.
Add the xanthan gum and blend again for 10 seconds.
Pour the mixture into a pint jar and cover. Store in the refrigerator. Allow the flavours to blend for a day before using.
Tips and warnings
- If you want fat-free dressing, omit the oil entirely and add another 1/4 cup of water or vinegar.
- Very little xanthan gum is needed to thicken your salad dressing. If you use a tsp or more of xanthan gum, the dressing will be a gel and not as pourable.
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