Fish Free Arrowroot Thickening Slurry
Thickening a sauce without reaching for cornstarch or flour is easier than most people think, and this two-ingredient slurry proves it beautifully. Arrowroot starch whisked with cold water creates a silky, neutral-tasting thickener that works with almost any liquid — soups, pan sauces, broths, you name it. Because it comes entirely from a plant-based starch, there's no need to scan labels for hidden seafood derivatives or fish-based additives that sometimes sneak into processed thickeners and sauce mixes. The result is a glossy, light coating consistency that looks genuinely restaurant-worthy. The one technique worth remembering is to pull the pot off the heat promptly once things thicken up — arrowroot is sensitive to prolonged high heat and will thin back out if you let it boil too long. Keep that in mind and you'll have a reliable, clean-tasting thickener ready to finish any dish with confidence.
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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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