cornflour mixed with water

Cornflour slurry, also known as cornstarch slurry or corn slurry, is a mixture of cornflour (finely milled corn starch) suspended in cold water. Cornflour itself is a refined starch extracted from corn kernels, typically the endosperm of Zea mays. When mixed with water, the starch granules remain suspended in liquid form, creating a versatile culinary preparation rather than dissolving completely. The consistency and viscosity depend on the ratio of cornflour to water, ranging from a thin liquid to a thick paste.

This preparation is distinct from cornflour alone; the water suspension creates a slurry that behaves as a thickening agent when heat is applied. As the mixture warms, the starch granules swell and gelatinize, absorbing water and transforming the liquid into a thickened sauce or coating. The ratio typically ranges from 1:1 to 1:3 (cornflour to water) depending on desired thickness and application.

Cornflour slurry serves as a primary thickening agent in both Asian and Western cuisines. In Asian cooking, it is essential for creating glossy sauces in stir-fries, coating meats and vegetables for velvety texture, and thickening soups and gravies. In Western kitchens, it functions similarly to a beurre manié or roux but without fat, making it useful for thickening sauces, custards, and puddings. The slurry is also employed as a coating for fried foods, producing a crisp exterior. It works effectively in both sweet and savory applications and is particularly valued for its neutral flavor and ability to create transparent, shiny finishes in gravies and sauces.