Shellfish Free Arrowroot Thickening Slurry

Thickening a sauce or soup without relying on cornstarch or flour is easier than most home cooks realize, and this two-ingredient slurry is the proof. Arrowroot starch whisked with cold water creates a silky, neutral-tasting thickener that turns any broth, pan sauce, or soup glossy and beautifully smooth. Because the ingredients are so clean and simple, there's no need to scan labels for hidden additives or worry about cross-contact from more complex thickening agents. The technique is straightforward — stir the slurry into a gently simmering liquid and watch it transform in under a minute. The one key to success is pulling the pot off the heat promptly, since arrowroot breaks down if it's boiled hard or held at high heat for too long. Once you get the hang of that timing, you'll reach for this method every time a sauce needs a little body.

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