Cornstarch is an effective, quick and efficient substitute for flour-based thickening agents. Flour-based thickeners, such as roux and beurre manie, require approximately 30 minutes of simmering for the starch granules to gelatinize -- the process that prompts them to swell and thicken the sauce or soup. Cornstarch, however, thickens after only a few seconds when added to a liquid with a minimum temperature of 203 degrees Fahrenheit -- a temperature usually reached with the medium setting on a stovetop. Cornstarch thickeners, commonly referred to as slurries, give sauces and soups a velvety finish, an appealingly glossy appearance, and serve as an ideal substitute for flour.
Things You'll Need
- Measuring cups
- Measuring spoons
Find the amount of flour needed for the preparation.
Divide the amount of flour called for in half by volume. For instance, if the recipe calls for 2 tbsp. of flour, measure 1 tbsp. of corn starch.
Mix the corn starch with an equal amount of water by volume. For example, if you're thickening a sauce with 1 tbsp. of corn starch, mix it together with 1 tbsp. of cold water to form a slurry.
Whisk the slurry vigorously into the sauce or soup to prevent lumps.
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