I’ve been delving into making hot sauces lately, and no matter how much I blend, it comes out more like very finely diced salsa rather than a sauce, with little tiny shreds of everything I put in there. Anyone in the community have any suggestions on how to sauce it up? Also, any suggestions on how to thicken a sauce without making it chunky?
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I blend my sauces in a blender and add a very small amount of xanthan gum to stabilize it and bring it up to the thickness that I want.
