How to Make Slurry

Cornstarch slurry in a bowl with a spoon dipped in.

5 from 4 votes

Learn how to make a cornstarch slurry, which works perfectly to thicken soups, stews, and gravies, all without needing to create a roux!

Course Tutorial

Cuisine American

Prep Time 2

Total Time 2

Servings tablespoons

Calories 8kcal

Author Yumna Jawad

Ingredients

2 tablespoons cornstarch
4 tablespoons cold water

Instructions

Place the cornstarch in a small bowl. Gradually pour the cold water into the bowl, while stirring constantly with a fork or whisk.
Continue whisking until the cornstarch is dissolved completely and the mixture is smooth with no lumps.

Notes

Storage: Store leftover slurry in an airtight container in the refrigerator for up to 2 days. Keep in mind, it’s thickening ability may diminish over time, so it’s best to use it within a day for best results.

Tips:

Use proper cornstarch water ratio. A general rule of thumb is to use a 1:2 ratio of cornstarch to water, but that may depend on a particular recipe. If the dish isn't thickening enough, you can prepare a little more slurry and add it to the mixture.

Check for lumps. Whisk the slurry well to ensure there are no lumps. If you spot any, continue stirring until they are fully dissolved, or remove them so they don't clump up your dish. If you find your slurry very lumpy, run it through a sieve to get a smooth consistency.

Add slurry gradually. When adding the slurry to your recipe, pour it in slowly while stirring the hot liquid to help avoid clumps from forming in your dish.

Consider tempering the slurry. To further ensure a smooth texture, temper the slurry by adding a small amount of the hot liquid to the slurry first, stirring it until it's well combined, then slowly incorporating it into the hot recipe.

Avoid overcooking. Cornstarch can lose its thickening power if overcooked for a long time. That's why it's added towards the end of the recipe. Once your dish has reached the desired consistency, remove it from heat. And keep in mind it will continue to thicken over time.

Nutrition