Cornstarch Slurry for Thickening
on Sep 13, 2023, Updated Jul 19, 2024
This post may contain affiliate links. Please read our disclosure policy.
Today, we’re diving into the wonderful world of cooking hacks, and I’m here to talk about one of my all-time favorites—cornstarch slurry for thickening soups, gravies, and sauces. It sounds like something from a sci-fi movie, but trust me, it’s a kitchen superhero you need to know about.
So, why do we make cornstarch slurry, you ask? Well, my friends, it answers many of life’s culinary conundrums. Whether you’re a seasoned chef or a kitchen newbie, this humble mixture can rescue you in a pinch.
One of the most common uses for this mixture is as a thickening agent. If you’ve ever made stir-fries, sauces, or soups, you know that achieving the perfect consistency can be tricky. This is where our hero steps in. When added to a simmering liquid, the starch particles in the slurry swell and thicken the sauce, turning it into a glossy, velvety masterpiece.
Table of Contents
Why You’ll Love This Recipe
- First off, what is this magical concoction? The slurry is essentially a simple mixture of cornstarch and water. It’s as easy as 1, 2, 3. Mix equal parts of cornstarch and cold water, give it a good stir, and voilà, you’ve got yourself a cornstarch slurry.
- Cornstarch slurry doesn’t just thicken; it adds a beautiful sheen to your dishes. If you want your gravies and sauces to look like they belong in a five-star restaurant, this is your secret weapon.
- Ever find yourself with an overly salty or spicy dish? We’ve all been there. Don’t worry; cornstarch slurry can save the day. Add a bit to your too-intense dish to dilute the flavors and bring things back to a balanced state.
Recipe Ingredients
- Cornstarch
- Cold water
- Room temperature water
See the recipe card below for full information on ingredients and quantities.
How to Make Cornstarch Slurry
- Combine cornstarch and cold water.
- Stir until it becomes a smooth paste.
- Gradually add water while stirring until smooth.
- Your cornstarch slurry is good to go!
Frequently asked questions
It is best to use cold water to mix the cornstarch initially, as hot water may cause the starch to clump. Once the corn starch has formed a smooth paste with cold water, you can gradually add warm or room-temperature water to create the slurry.
While it is best to use the slurry immediately, you can temporarily store any leftovers in an airtight container in the refrigerator. Before using it again, stir it a good bit, as it may separate.
Yes, you can use a cornstarch slurry to thicken fruit fillings for pies like this classic Apple Hand Pie, this yummy Lemon Tart, or this Homemade Double Chocolate Pudding.
Expert Tips
- Corn starch is gluten-free, making it a safe option for those with gluten sensitivities or celiac disease.
- If you desire a thicker slurry, increase the amount of corn starch in the mixture.
- You can reheat dishes thickened with cornstarch slurry. However, excessive reheating may cause the slurry to break down, affecting the dish’s consistency.
More Popular Recipes to Consider
From Scratch Recipes
Cherry Energy Balls
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Slow Cooker Recipes
Perfect Slow Cooker Pot Roast
Dessert Recipes
Rhubarb Crumb Bars
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Cornstarch Slurry
Ingredients
- 2 tablespoons of cornstarch
- 2 tablespoons cold water
- 1 cup water, at room temperature or slightly warm
Instructions
- Begin by measuring 2 tablespoons of cornstarch and placing it in a small bowl.
- Add 2 tablespoons of cold water to the bowl containing the cornstarch.
- Stir the mixture with a wire whisk until the cornstarch is completely dissolved, and turns into a smooth paste.
- Gradually introduce 1 cup of water to the cornstarch paste this will make it more runny and easier to pour in recipes.
- Continue stirring until the slurry is thoroughly combined and free of any lumps.
- Your cornstarch slurry is now ready for use!
Notes
- You don’t have to add additional water to the slurry. It just makes it easy to add to a recipe. Most recipes are gone to tell you the amount of water and corn starch to mix to make your slurry, so follow the recipe.
- Generally, if you are trying to thicken something like a soup, I start with 2 tablespoons of cornstarch and 1/4 cup of cold water for my slurry and let it go in the dish before adding more.
- This is great as a thickening agent in sauces, soups, or other recipes that need thickening. When mixing the slurry into your dish, add it slowly to prevent clumping.
- Cornstarch is a safe option for those with gluten sensitivities.
