Sesame Free Arrowroot Thickening Slurry
Thickening a sauce or soup without cornstarch or store-bought blends is easier than most people think, and this two-ingredient slurry proves it. Arrowroot starch whisked into cold water creates a silky, lump-free mixture that transforms any simmering liquid into something glossy and beautifully coated. It's a smart swap for anyone navigating hidden additives in commercial thickeners, since you know exactly what's going in the pot. The technique is straightforward — stir the slurry back together right before you add it, keep the heat at a gentle simmer, and pull the pan off the burner as soon as things look glossy. Arrowroot is a little more heat-sensitive than some other starches, so that 30-to-60-second window is the sweet spot for a light, silky consistency without losing the thickening effect. Once you have this method down, it becomes a reliable finishing move for gravies, pan sauces, stir-fry sauces, and brothy soups alike.
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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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