If you're looking to add some thickness to your soups, stews, or sauces, you might find your perfect solution in a cornstarch slurry. This simple yet trustworthy method uses two basic ingredients to thicken anything from stir-fry sauces to delicious gravy. Unlike a roux, which fuses flour and fat at the onset of cooking, you're cooking with a slurry right at the end, which bypasses the need for fat.

A cornstarch slurry isn't the only way to go; you can make a different version using flour. However, a cornstarch-based slurry is far more popular as it remains devoid of any smell or taste. Directly adding cornstarch, a powder-like substance, into hot broth can result in clump formation. But mixing it with a liquid such as water results in a slurry that seamlessly blends into any recipe and provides a shimmery finish to dishes.

Cornstarch is essentially a modulus of the maize kernel's endosperm, ground to almost a powdery consistency. It's a versatile thickening agent, finding its application in both sweet and savory dishes. It can dramatically improve the texture and consistency of recipes ranging from Double Chocolate Pudding and Chicken Fricassee Stir-Fry with Asparagus to Classic Swiss Cheese Fondue. Remember, cornstarch should not be confused with corn flour, a similar product, produced from dried yellow corn.

In the culinary world, cornstarch is favored for its lack of any color, taste or smell, making it an ideal thickening agent that doesn't alter the dish in any other way. For comparison, other thickeners like cream, buttery rous or all-purpose flour can impart noticeable flavors that might change the overall taste of your recipe.

Preparing a cornstarch slurry is an effortless task. Take a small bowl, whisk one tablespoon of cornstarch with two tablespoons of cold water until it is lump-free. Want a thicker slurry? Simply opt for equal parts of cornstarch and cold water.

While your gravy or sauce is cooking away, gently stir in the slurry. Start with small quantities, about one tablespoon, until it is evenly combined. Continue to cook for an additional one to two minutes to reach your desired consistency while eliminating any chalky taste from the cornstarch.

Bear in mind that even a little bit of cornstarch can go a long way, as it has twice the thickening capabilities of flour. Consider adding it incrementally to avoid altering the consistency of your dish more than you might have intended.

Though cornstarch is a popular choice, other options for preparing a slurry include arrowroot powder, rice flour, potato starch, tapioca starch, and xanthan gum. Be aware, however, that all-purpose flour will yield a less powerful thickening effect and might slightly affect the taste of your recipe.