5 from 15 votes
How to Make a Slurry
This guide explains how to make a simple slurry using cornstarch and water to thicken sauces or soups. Mixing equal parts cornstarch and cold water creates a smooth, pourable thickener that can be added during cooking. The slurry must be whisked to combine and can be made hours ahead, though it may need remixing if it settles. It is best kept refrigerated and used within a day.
Prep Time
5 mins
Servings:
8
Calories:
23 kcal
Cuisine:
French, American
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.
Cup of Yum
Notes
- Prepare the slurry with cold water to prevent lumping; avoid warm or hot water during mixing.
- You can make the slurry 2 to 3 hours ahead but remix it before use if it separates or clumps.
- Store the slurry in the refrigerator for up to one day and whisk again before adding to hot liquids.
- Arrowroot powder may be used as a substitute for cornstarch when thickening.
Nutrition Information
Calories
23kcal
(1%)
Carbohydrates
5g
(2%)
Protein
0.01g
(0%)
Fat
0.003g
(0%)
Polyunsaturated Fat
0.001g
(0%)
Monounsaturated Fat
0.001g
(0%)
Sodium
1mg
(0%)
Potassium
0.2mg
(0%)
Fiber
0.1g
(0%)
Calcium
0.5mg
(0%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 23
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.01g | 0% |
| Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 0.2mg | 0% |
| Fiber | 0.1g | 0% |
| Calcium | 0.5mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.