100 grams pepperoni cut into slices
2.5 grams gum Arabic
0.75 grams xanthan gum
Put the buttermilk and pepperoni into a blender and turn on low. Increase the speed to high and puree the mixture until it is smooth, about 45 seconds. Turn the blender down to low and sprinkle in the gum Arabic and xanthan gum. Increase the speed to high and blend for 30 seconds, until the powders have been completely absorbed. Turn the blender off and strain the pepperoni buttermilk through a fine mesh strainer. Use a small ladle or the back of a spoon to press on the solids and force all of the buttermilk liquid through the strainer. Use immediately or reserve the pepperoni buttermilk in a covered container in the fridge for up to 3 days.
*The pepperoni buttermilk is heat stable. This does not mean you can leave it on the stove and forget about it. We use it to gently cook fresh beans, to enrich dried beans and as a sauce for seafood. When we cook with the pepperoni buttermilk it appears to curdle a bit during the initial heating. But continuing to cook it down as we did with the beans, whisking in a splash of cold water, or putting back into a blender will bring the sauce back together.