How to Thicken Sauce and Soup (Cornstarch Slurry)

To Measure and Mix the Ingredients

1. Measure 1 Tbsp potato starch or cornstarch into a small bowl and add 2 Tbsp water. Whisk the mixture really well until there are no lumps. Tips: DO NOT use warm or hot water as the slurry will start to thicken in an instant! It‘s good to mix and prepare a slurry ahead of time so you won‘t end up with lumps.

To Adjust the Heat

1. Right before you finish cooking your sauce or soup, adjust the heat to medium (or medium-low for a beginner cook).

To Add the Slurry

1. Right before you pour in the slurry, mix it one last time as the cornstarch tends to settle to the bottom of the bowl.
2. Then, whisk the slurry as you evenly distribute it into the sauce or soup.
3. Stir it to incorporate into the sauce or soup. It will thicken as you continue to cook it. When it has almost reached the desired consistency and developed a luster and become more translucent, remove from the heat. Tip: The soup or sauce will continue to thicken with the remaining heat, so don‘t overcook the food. You should not need to cook for more than 5 minutes after adding in the slurry.