BHA & BHT Free Arrowroot Thickening Slurry
Arrowroot is one of those quietly brilliant pantry staples that deserves a lot more attention, especially when you're trying to thicken sauces and soups without reaching for additives or preservatives. Many commercial thickeners and even some cornstarch blends can contain synthetic antioxidants used to extend shelf life, so making your own slurry from scratch is a genuinely smart move. This two-ingredient technique — just arrowroot starch and cold water — keeps things completely clean and straightforward. The result is a glossy, silky finish that makes gravies, broths, and pan sauces look and taste like they came from a proper kitchen. The key is the timing: once you pour the slurry into your simmering liquid, a quick 30–60 seconds of stirring is all it takes before you pull it off the heat. Arrowroot is sensitive to prolonged high heat, so working fast actually rewards you with a beautifully light, translucent consistency rather than a starchy, heavy one. Keep this ratio in your back pocket and you'll never need a store-bought thickener again.
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Learn more →Ingredients
4 servings
- 4 tsp arrowroot starch
- 4 tsp cold water
Instructions
- 1
Combine the arrowroot starch and cold water in a small bowl and whisk or stir with a fork until completely smooth with no lumps remaining.
- 2
Bring the liquid you want to thicken (sauce, soup, or broth) to a gentle simmer in a saucepan over medium heat.
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