cornstarch dissolved in 1 tbs. water

Cornstarch is a fine, odorless powder derived from the endosperm of corn (maize, Zea mays), a cereal grain native to Mesoamerica. It consists almost entirely of amylose and amylopectin, the two polymers of glucose that comprise starch. When cornstarch is suspended or dissolved in liquid, it forms a slurry that undergoes gelatinization upon heating, thickening liquids into smooth sauces, gravies, and puddings. The mixture is neutral in flavor and creates a glossy, translucent appearance in finished dishes, making it distinct from flour-based thickeners which may impart graininess or cloudiness.

Cornstarch slurry (cornstarch mixed with cold liquid) is a primary thickening agent in cooking, particularly in Asian cuisines and sauce-making across global traditions. It is commonly used to thicken sauces, gravies, soups, and braising liquids without adding flour flavor, and is essential in stir-fries where it creates a silky glaze. The slurry is also used as a coating for proteins before frying, and in desserts and puddings. Because cornstarch requires heat to thicken, the slurry should be added to simmering—not boiling—liquids and stirred constantly to prevent lumping; it begins to set at approximately 140–150°F (60–65°C).