Step 1

In a small to medium size pot, add ingredients from the coconut amino to the sweetener.

Step 2

Give it a stir and cover the pot with a lid. Bring it to a gentle simmer over medium-low heat, about 3 minutes.

Step 3

Slowly and gradually sprinkle in the xanthan gum little-by-little while whisking the hot simmering sauce at the same time. The sauce will thicken pretty quickly.

Step 4

Off heat. Let it cool to room temperature before packing it to a mason jar. Store it in the fridge and best use it in 2-3 weeks.