2 cups fat-free lower-sodium chicken broth or vegetable broth
1/4 teaspoon xanthan gum or cornstarch
1/4 cup very warm water (120° to 150°)
How to Make It
Put the broth in a small saucepan. Heat on medium-high and bring to a full, though not out-of-control, boil.
Combine the xanthan gum and warm water (or cornstarch and warm water). Be particularly mindful when using the xanthan; use a fork and keep the water moving vigorously while slowly sprinkling in the gum.
Pour the gum mixture into the boiling liquid. Reduce heat to medium and cook for 1 minute. Pour into a heatproof container; cover and reserve for use in various emulsified preparations throughout the book. It'll last for a few days, well refrigerated.
Cooking Light Mad Delicious
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