How to Make and Use a Slurry to Thicken Sauce and Soup

Step 1

Gather all the ingredients.

Step 2

Measure the cornstarch and water and whisk the mixture really well until there are no lumps. Tips: Make sure you DO NOT use warm or hot water as the slurry will start to thicken in an instant! It's good to prepare a slurry ahead of time so you won't end up with lumps.

Step 3

Right before you finish cooking, adjust the heat to medium (or medium-low for a beginner cook) and get ready to add in the slurry to thicken the sauce/soup.

Step 4

Mix the slurry one more time before adding to the sauce/soup as the cornstarch tends to settle at the bottom of the mixture.

Step 5

Whisk the mixture as you evenly distribute into the sauce or soup.

Step 6

The sauce or soup will thicken as you continue cooking over the stove. When it has almost reached the consistency you look for and develop a luster and become more translucent, remove from the heat. Tips: The sauce will continue to thicken with remaining heat, so don't overcook the food. You should not need to cook for more than 5 minutes after adding in the slurry.