What is a slurry?
Slurry, in one line
A slurry is a mix of cornstarch or flour and cold water, stirred into a hot liquid at the end to thicken a sauce, soup, or stir-fry quickly.
Why it works
Starch granules need heat and water to swell and thicken, but if you drop dry starch into hot liquid, the outside gels and traps dry powder inside, forming lumps. Mixing starch with cold water first separates the granules. Once stirred into a hot liquid and brought to a simmer, they swell evenly and thicken.
How to do it
Common mistakes
- Using hot water, which makes the starch clump before it reaches the pot.
- Skipping the simmer, which leaves a starchy taste.
- Boiling for too long, which breaks down cornstarch and thins the sauce.
Questions about slurry
What is the ratio for a cornstarch slurry?
Use 1 tablespoon cornstarch and 2 tablespoons cold water to thicken about 1 cup of liquid to a light sauce.
Can I use flour for a slurry?
Yes, but use twice as much as cornstarch and cook it a few minutes to remove the raw taste.
Why did my sauce get thin again?
Cornstarch sauces can thin out if boiled too long or reheated many times. Add a fresh pinch of slurry.
Flour
Soy Sauce
Chicken Stock
