cornstarch mixed with 2 teaspoons water
Cornstarch is almost pure carbohydrate with minimal protein or fiber, and provides quick energy through easily digestible starch. It contains negligible amounts of vitamins and minerals, and is often used as a thickening agent rather than a primary nutritional ingredient.
About
Cornstarch is a fine, odorless powder derived from the endosperm of corn (maize) kernels through wet milling. The starch granules are isolated, washed, and dried to create a pure polysaccharide product. When mixed with water, cornstarch forms a suspension or slurry known as a cornstarch slurry or "beurre manié," which thickens liquids through gelatinization when heated. This mixture remains opaque and cloudy until heated, at which point the starch granules swell and absorb liquid, dramatically increasing viscosity.
Culinary Uses
Cornstarch slurry (cornstarch mixed with water) is a primary thickening agent in sauces, gravies, and soups across many cuisines, particularly in Asian cooking. It is mixed with cold water before addition to hot liquids to prevent lump formation. The slurry is used in stir-fries, braised dishes, and pan sauces to achieve silky, glossy textures without the richness of flour-based roux. It creates a translucent thickening, making it preferred when clarity of sauce is desired. The ratio of cornstarch to water (typically 1:2) can be adjusted depending on desired viscosity.