plus 1 teaspoon cornstarch

Cornstarch, also known as corn flour or maize starch, is a fine, odorless powder derived from the endosperm of corn kernels (Zea mays). Produced through wet milling that separates the starch granules from the protein and fiber components, cornstarch is nearly pure amylose and amylopectin—the two polymers that comprise starch. It is characterized by its brilliant white color, silky texture, and neutral flavor. Cornstarch differs from cornmeal or corn flour in its refined nature and extremely fine particle size, which allows for rapid hydration and thickening.

The starch granules in cornstarch swell and gelatinize when heated in liquid, creating a smooth, glossy thickening effect. This makes it distinct from flour-based thickeners, which create opaque, flour-flavored results. Cornstarch's behavior is also temperature-dependent: it thickens during heating and may thin slightly upon cooling, depending on the final liquid composition.

Cornstarch functions primarily as a thickening agent in sauces, gravies, puddings, and fruit fillings, where it produces a clear, silky consistency without cloudiness. It is indispensable in Asian cuisines—particularly Chinese, Vietnamese, and Thai cooking—where it is used in slurries (cornstarch mixed with cold water or broth) to bind sauces to stir-fried dishes. In baking, cornstarch reduces gluten development in cakes and pastries, yielding tender crumbs; it is also used in custard-based desserts and as a dusting agent for doughs.

Beyond savory applications, cornstarch stabilizes whipped creams, creates silky pies and tarts, and is essential in many Asian desserts and puddings. Small quantities create an ideal binding agent for breading and coating without excessive toughness. Its neutral flavor and lack of color make it suitable for both delicate and bold dishes.