What is a Slurry?

A slurry is cold liquid mixed with cornflour until smooth and glossy. This slurry is usually used to thicken sauces, soups, stews and deserts. It can be added to recipes calling for eggs to prevent the eggs from curdling. With twice the thickening power as regular flour, cornflour is preferred in recipes that call for a thickened clear sauce instead of an opaque one.

Cornflour can be mixed with water, wine or stock. If you use a liquid with citrus or apple juice, the thickening power will be cut in half so use double the cornflour. Pour the cornflour in a bowl. Add the liquid and mix together with a fork or small whisk. Make sure the liquid is cold. This ensures the mixture won't clump when added to cooking food. As rule, use 1 tablespoon of cornflour to thicken every 2 cups of liquid to a medium consistency. Incorporate the slurry into whatever you're thickening. Remember, the slurry must be heated to 95°C before it will thicken. After stirring the slurry into a hot liquid, bring it to a boil and simmer until the mixture thickens. Avoid overcooking the slurry, or the sauce to thin out. To avoid this, add it near the end of your cooking time.