How to Make Cornstarch Slurry

A slurry is cold liquid mixed with cornstarch until smooth and glossy. This slurry is usually used to thicken sauces, soups, stews and deserts. It can be added to recipes calling for eggs to prevent the eggs from curdling. With twice the thickening power as regular flour, cornstarch is preferred in recipes that call for a thickened clear sauce instead of an opaque one.

Difficulty: Easy

Instructions

1. Choose your liquid. Cornstarch can be mixed with water, wine or stock. If you use a liquid with citrus or apple juice, the thickening power will be cut in half so use double the cornstarch.

2. Pour cornstarch in a bowl. As rule, use 1 tablespoon of cornstarch to thicken every 2 cups of liquid to a medium consistency. After stirring the slurry into a hot liquid, bring it to a boil and simmer until the mixture thickens.

3. Add the liquid and mix together with a fork or small whisk. Make sure the liquid is cold. This ensures the mixture won't clump when added to cooking food.

4. Incorporate the slurry into whatever you're thickening. Remember, the slurry must be heated to 203°F (95°C) before it will thicken.

5. Avoid overcooking the slurry, or the sauce to thin out. To avoid this, add it near the end of your cooking time.

Tips & Warnings

• Pay attention to the "use by" date on the box. If the box is unopened, it should last for a year or two if kept in a dry, cool cupboard.
• Don't let slurry-thickened sauces boil, or it won't thicken as it should.
• You can substitute cornstarch for flour in a recipe. The rule is for every 1 tablespoon of cornstarch, substitute 2 tablespoons flour.

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