Gluten-free cornstarch-slurry sauce
4
Units:
Prep: 2 min Cook: 3 min
Ingredients
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 cup broth or pan drippings
- fine salt and black pepper to taste
A clear, glossy sauce that thickens in under a minute with no flour or gluten. A cornstarch slurry is the fastest thickener in the kitchen and leaves no raw-flour taste — perfect for stir-fry sauces, clear gravies, and pan sauces at the last minute.
Instructions
- Make slurry: Whisk the cornstarch into the cold water in a small bowl until completely smooth, with no lumps.
- Simmer broth: Bring the broth (or pan drippings thinned with broth) to a simmer in a saucepan.
- Stream in slurry: Whisking constantly, pour the slurry into the simmering broth in a slow, steady stream.
- Thicken: Cook 1-2 min, whisking constantly, until glossy and thickened.
- Season: Taste and adjust salt and pepper. Serve immediately.
Tips
- Always mix cornstarch with cold liquid first — adding it directly to hot liquid creates lumps.
- Cornstarch sauces thin out if reheated too long, so add the slurry just before serving.
- Standard ratio: 1 tbsp cornstarch per 1 cup liquid for a medium-thick sauce.
- Arrowroot powder is a drop-in substitute for those avoiding corn.
Created: 3/23/2026, 2:35:07 AM diyfree
Saucepan, small bowl, whisk