Given the background description of some cooking related query, summarize the question into a title

[EX Q]: Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it helped. To thicken a home made tomato sauce, I tried added xanthan gum. While the sauce did thicken (too much in fact, it was mucus like), it resulted in little white 'seeds' floating in the sauce, which was visually unappealing.First, I placed the sauce in a tall metal cup. I placed my immersion blender (with whisk attachment) inside and turned it on. With the high speed immersion blender whirring inside, I sprinkled xanthan gum inside, bit by bit.The xanthan gum powder did not mix well and white 'seeds' could be seen floating in the sauce.Are the 'seeds' a result of the xanthan gum clumping together? What should I do differently to mix it well to avoid this from happeningI should note that the sauce was quite hot (between 160F- 180F) when I added the gum. The sauce also consisted of mainly vinegar, and some sugar.
[EX A]: Xanthan gum 'seeds' in sauce

[EX Q]: Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
[EX A]: Does olive oil and balsamic vinegar together need to be refrigerated?

[EX Q]: I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.
[EX A]:
When to carve a goose - hot or cold