Looking for that perfect consistency and smooth texture when making a cornstarch slurry? The full recipe down below shows you how easy it is to use this thickening agent to add heft to any soup, stew, or sauce. With our tips and tricks, your cornstarch slurry will add a hearty finish to any dish!
Table of Contents
A cornstarch slurry is a thickening agent for soups, gravies, pan sauces, and many other recipes. This method relies on a pantry staple combined with liquid—part water or broth and part cornstarch.
When you heat up a slurry, a process known as starch gelatinization occurs. This is when starch molecules swell and burst, which results in liquid thickening.
Ingredients
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- Cornstarch. This is a staple in most kitchens, but you can find it in the baking aisle usually.
- Liquid. Water, broth, or milk will all work, depending on your dietary needs and preferences.
How to Make a Cornstarch Slurry
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- Warm up the liquid. Heat up ¼-cup of liquid (water, broth or milk) in a small bowl in the microwave for 30-60 seconds, or until warm. You can also heat up the liquid in a pot on the stovetop—whatever your personal preference is.
- Whisk the slurry. Sprinkle in the two tablespoons of cornstarch to the warmed liquid, making sure there are no large clumps. (If the starch is clumpy, sift it prior to adding it into the liquid.) Whisk the slurry until smooth. Make sure to scrape the bottom of the bowl as the starch tends to settle. It doesn’t take much cornstarch to thicken any dish, so start small and add more to reach your desired texture!
- Add to a recipe. Stir the slurry into your soup, stew, or stir-fry. Simmer until your dish thickens, usually a few minutes.
FAQs
Store slurry in the fridge for 3-5 days, but make it with cold liquid then heat it up when you’re ready to use.
A slurry will not alter the flavor of a dish.
Slurry will last 3-5 days in the fridge.
If you don’t heat your cornstarch at a high enough temperature, it will never thicken. Once you’ve added the slurry to your dish, bring it all to a boil, then lower the heat to just above a simmer to give it time to thicken.
You can use potato starch, corn flour, all-purpose flour, tapioca starch, or arrowroot powder in place of cornstarch.
Recipes that Use a Cornstarch Slurry
There’s nothing like a warming, hearty stew or a sauce that coats everything perfectly. Test out your slurry-making skills with these recipes!
Use a slurry in our Easy Teriyaki Sauce that can be paired with any Asian cuisine dish like our Teriyaki Glazed Salmon. Or, thicken up our Instant Pot Beef Stew to your exact specifications.
Try our Instant Pot Chicken and Vegetable Soup to make as thick or thin as you’d like! You can’t go wrong with this Best Beef Stir-Fry recipe whose sauce evenly coats all of the vegetables and beef. Lastly, if you’re craving Olive Garden but want a night in, make this Olive Garden Chicken Gnocchi Soup with our slurry.
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How to Make a Cornstarch Slurry
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Ingredients
- 2 tablespoons cornstarch or other starch
- ¼ cup water broth or milk
Instructions
- Warm up the Liquid: Heat up the water, broth or milk in a medium-sized bowl in the microwave for 30-60 seconds, or until warm.¼ cup water
- Whisk Slurry: Sprinkle in the starch to the warmed liquid, making sure there are no large clumps. (If the starch is clumpy, sift it prior to adding it into the liquid.) Whisk the slurry until smooth and no clumps remain. Make sure to scrape the bottom of the bowl as the starch tends to settle.2 tablespoons cornstarch
- Add to Recipe: Stir the slurry into your soup, stew, or stir-fry and simmer until it thickens to your desired consistency.
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Notes
- Measurement: The amount of slurry you make will depend on how much sauce, soup, or stew you are trying to thicken up. You may need to double the amounts above in order for it to reach your desired consistency.
- Ratio: Always make sure to use a ratio of 2:1 liquid to starch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
