How to Make a Slurry
Published January 30, 2023. This post may contain affiliate links. Please read my disclosure policy.
Learn how easy it is to make a slurry recipe that is the perfect thickening agent for all your hot liquids, soups, and sauces. You will love how simple this is to prepare.
Perfect consistency and viscosity in certain foods are very important, especially in the restaurant industry. If you’re interested in learning more about this, try my other two common thickening agents, roux or beurre manié.
What is a Slurry?
A slurry is a thin paste consisting of water and cornstarch, which is then added to hot liquids to thicken it. After the slurry is added to the mixture, it is stirred and cooked for a few minutes to help thicken and lose and raw taste.
This is a great gluten-free alternative thickening agent that works on just about anything.
What do You Use It in?
You most commonly use slurries in soups and sauces to help thicken them. You can also use them in these foods before or after the cream is added. In addition, slurries are activated by heat, so as soon as it hits a gentle boil, you want to add the slurry while vigorously whisking it.
Ingredients
- Cornstarch – You can use any brand of cornstarch.
- Water – Cold water is what you will need.
How to Make a Slurry
Add the cornstarch and water to a medium-sized bowl.
Whisk the mixture together until combined. Use it or store it.
Make-Ahead and Storage
Make-Ahead: You can make the slurry 2 to 3 hours before using it. However, it will clump up again and must be remixed until combined and emulsified.
How to Store: Keep the slurry in the refrigerator for 1 day.
Chef Notes + Tips
- Do not use warm or hot water.
- Arrowroot can also be used in place of cornstarch.
Recipes to Use It In
How to Make a Slurry
Ingredients
- 6 tablespoons cornstarch
- 6 tablespoons water
Instructions
- Add the cornstarch and water to a medium-sized bowl.
- Whisk the mixture together until combined. Use it or store it.
Great to store for sure!
Hey Chef this is a great basic recipe very helpful to know, but you don’t say in the recipe how to use a slurry, only how to make it. Could you give a quick rundown on the quantity/ratio to use for thickening? Thanks so much love your recipes.
Well that’s a bit impossible because it depends on how much sauce you have or the amount of what you need to thicken.