Carrageenan Free Arrowroot Thickening Slurry

Thickening a sauce or soup without reaching for conventional starches or store-bought products is easier than most people expect, and this two-ingredient slurry proves it. Arrowroot starch and cold water are all you need to create a smooth, glossy finish that clings beautifully to broths, pan sauces, and soups. Many commercial thickeners and processed food additives — including certain gels and stabilizers derived from seaweed — can be a concern for people avoiding carrageenan, so making your own slurry from scratch puts you fully in control of what goes into your food. The technique is straightforward: whisk the starch into cold water until completely lump-free, then stir it into your simmering liquid and watch it transform in under a minute. The key is pulling the pot off the heat promptly, since arrowroot works best at a gentle simmer rather than a rolling boil. Once you get the hang of it, you'll find yourself reaching for this method every time a recipe calls for a thickened finish.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →