How to Make and Use a Slurry to Thicken Soups, Stews, Gravies, and More
Most of the time, we think of thickening soups and sauces with a roux, which is a mix of flour and fat added at toward the start of cooking. But a slurry added toward the end of cooking is another easy way to get a thicker, more luxurious sauce without a lot of fuss!
Think of a slurry as almost the opposite of a roux. A roux is cooked, uses fat, and is added at the beginning of cooking. In comparison, a slurry is uncooked, needs no fat, and is added at the end of cooking.
How to Make A Slurry
A slurry is an easy way to get a thicker, more luxurious sauce.
Nutritional Info
Ingredients
- 1 to 4 tablespoons
all-purpose flour or cornstarch
- 1 cup
hot cooking broth or water
Instructions
How to Make a Slurry with Flour
Depending on the amount of food you're cooking and how thick you'd like it to be, use 1 to 4 tablespoons all-purpose flour. For a small amount of sauce use 1 tablespoon and for a large stew or soup use up to 4 tablespoons.
Measure the all-purpose flour and add it to a small mixing bowl.
Use a ladle or large spoon to add about 1 cup of hot cooking broth to the bowl with the flour. Immediately stir the mixture with a whisk until it is completely combined.
Slowly pour the slurry into the pot while the stew is hot while whisking. Continue stirring the stew until the mixture starts to thicken.
How to Make a Slurry with Cornstarch
Depending on the amount of food you're cooking and how thick you'd like it to be, use 1 to 4 tablespoons cornstarch. For a small amount of sauce use 1 tablespoon and for a large stew or soup use up to 4 tablespoons.
Measure the cornstarch and add it to a small mixing bowl.
Use a ladle or large spoon to add about 1 cup of hot cooking broth to the bowl with the cornstarch. Immediately stir the mixture with a whisk until it is completely combined.
Slowly pour the slurry into the pot while the stew is hot while whisking. Continue stirring the stew until the mixture starts to thicken.