Learn how easy it is to make a slurry recipe that is the perfect thickening agent for all your hot liquids, soups, and sauces.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
6tablespoonscornstarch
6tablespoonswater
Instructions
Add the cornstarch and water to a medium-sized bowl.
Whisk the mixture together until combined. Use it or store it.
Notes
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.Do not use warm or hot water.Arrowroot can also be used in place of cornstarch.