ingredients Keeping sauces from separating... when there is no dry ingredient

[Sam & Oliver]

I know Xanthan gum is used to add volume and blend foods for gluten free food, it supposedly is also Paleo friendly as it is a plant cell-wall product...
 
I had always heard to cut it into the dry ingredients at 0.1% per volume.  But what if your sauce has no wet ingredients?  Do you add this during the blending process?  Do you stir it in during the transfer to the pot for cooking?
 
I'm looking for a way to keep my sauces from separating in the bottle over the course of a month or two..  Is it the best way to achieve this?

 

[salsalady]

Do you mean "...your sauce has no DRY ingredients" ? 
 
Xanthan doesn't add volume to sauces...that I know of....other than maybe you're thinking of when it's used in gluten free baking?
 
It's an emulsifier in sauces.  If you don't have any dry ingredients, it's a PITA to mix in, but can be done. 
Put a small portion of sauce in a blender on low, or use an immersion blender to keep the sauce moving and then just barely shake a tiny bit in at a time, making sure not to dump a lot at any given time, as it will lump up in a heartbeat.  Once the sauce in the blender is over-thick, it can be incorporated back into the rest of the sauce and hopefully achieve the desired consistency.  It can be done at any point in the process before the final heat/fill. 
 
 
Xanthan isn't the only gum that can do this.  If you haven't already, check out the Sticky that The Boss put together. 
 
Some people don't like sauces with thickeners/stabilizers like xanthan in them.  They say "I'll just give the bottle a shake and it's all good."  What they don't consider is how the separated bottle looks on the store shelf after it's been there for a couple weeks.  Customers don't like the looks of a bottle that has 3 distinct layers showing. 
 
It's kinda like the beans-vs-no beans discussion.  Person preference, some use it, some don't.  Xanthan doesn't add anything negative to the sauce, no carbs or sugars, so why not use something that will help a product stay looking better longer and make the sauce better for the customer to use (viscosity-wise)?