How to Make a Cornstarch Slurry

How to Make a Cornstarch Slurry

Prep: 2 minutes

A cornstarch slurry is a mixture of cornstarch and cold liquid used to thicken sauces at the end of cooking. Unlike a roux, it's added at the end and gives a glossy, clear finish — perfect for Asian-style sauces.

The Basic Formula

1 Tbsp cornstarch + 2 Tbsp cold water = 1 cup of thickened sauce

Step-by-Step

1. In a small bowl, combine cornstarch with cold water (or cold broth/juice).
2. Whisk with a fork until completely smooth — no lumps.
3. Pour into your simmering sauce while stirring constantly.
4. Cook for 1-2 minutes until the sauce thickens and becomes glossy.

Important Rules

• Always use cold liquid — hot liquid makes cornstarch clump instantly
• Add at the end of cooking — boiling for too long can break down the starch
• Stir constantly as you pour it in
• Don't overdo it — start with less, you can always add more

Where It's Used in This Meal Plan

• Broccoli Beef — thickens the soy-ginger sauce
• Orange Chicken — creates the glossy glaze
• Teriyaki Chicken — gives the sauce its signature shine
• Asian Glazed Turkey Meatballs — turns the glaze thick and sticky

Substitution

No cornstarch? Use 2 Tbsp all-purpose flour mixed with ¼ cup cold water instead. It won't be as glossy but will still thicken.