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Baking Aids Xanthan Gum by Bob’s Red Mill
1-¼ teaspoon
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Sherry Cooking Wine by Holland House
1 tablespoon
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Rice Vinegar
2 tablespoon
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Brown Sugar Replacement by Swerve
2 tablespoon
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Step 1
In a saucepan, combine all the ingredients and mix with a whisk to smooth any lumps of xanthan gum.
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Step 2
To add the garlic and ginger, be sure to use a fine grater like a microplane to make it very fine. You can decide if you want to strain the mixture after it thickens.
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Step 3
Bring the mixture to a boil and then down to a simmer. Simmer like this for 5 minutes or until the mixture thickens.
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Step 4
Decide if you want to strain the sauce or not. If you do want to strain the sauce, place a strainer over a bowl and pour the sauce through the strainer. Use a spatula to push the sauce through. Use immediately or store in an airtight jar in the fridge for up to two weeks.
