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Xanthan Gum Vinaigrette

Xanthan Gum Vinaigrette Recipes and Articles

How to Keep Sauces from Separating - Ask Jason

Watermelon soup pickled rind A big issue with purees, sauces, and emulsions is that they separate over time. With the addition of some modernist ingredients, especially xanthan gum, you can delay this process.

Sous Vide Sirloin Steak with Lime-Ginger Slaw

Sirloin steak lime ginger slaw side This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.

Sous Vide Raspberry Infused Vinaigrette

Raspberry infused vinegar Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.

Sous Vide Salmon Recipe with Apple and Jalapenos

Sous vide salmon 122 apple jalapeno vinaigrette Sous vide salmon is a tender, soft meat that can be unlike anything cooked in a traditional manner. I pair it with spicy jalapenos and sous apples for a tart, rich dish.

Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

Sous vide asparagus with turkey Sous vide asparagus is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. It only needs a short cooking time unless the asparagus is really thick.

Xanthan Strengthened Maple Vinaigrette Recipe

Maple vinaigrette This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.

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