Flash Gordon Ramsay posted:

Xanthan gum is a pain in the rear end to work with. It does not like to disperse. I've heard it can be helpful to disperse it in a very small amount of oil before adding it to your sauce.

Also, don't overdo it. A little goes a long way. Too much and your sauce will be like...well, this was an attempt at making slime with water and xanthan. I did not let me kids play with it.