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Cornstarch Slurry

A cold mixture of cornstarch and water that thickens quickly when added to a simmering liquid.

When to use

Clear, glossy, quick gravies and pan sauces; stir‑fry sauces; fruit sauces. Not ideal for long simmered sauces.

Ratio (medium gravy)

Per 1 cup liquid: 1–1.5 tsp cornstarch + equal cold water.

Steps

  1. Stir cornstarch and cold water until smooth.
  2. Bring the sauce to a gentle simmer.
  3. Whisk in the slurry in a thin stream.
  4. Return to a simmer and cook 1–2 minutes until glossy and slightly translucent.
  5. Season to taste. Remove from heat—avoid prolonged boiling.

Adjusting

  • Too thin: Add more slurry in ½‑tsp cornstarch increments; simmer 1–2 minutes.
  • Too thick: Whisk in hot stock or water.

Notes & cautions

  • Add slurry only to hot liquid; slurry itself must be cold.
  • Prolonged boiling weakens cornstarch; keep heat modest once thickened.
  • High acidity and repeated reheating can thin the sauce; re‑tighten with a small fresh slurry if needed.
  • Not freeze‑thaw stable; avoid freezing.

Make-ahead & reheat

Reheat gently to serving temp (do not boil). If it loosens on reheat, add a small fresh slurry and simmer 30–60 seconds.