How To Make A Slurry: Need to thicken a soup, stew, or gravy recipe? A slurry is the answer!
Did you ever wonder what a slurry was? Sounds fancy, but knowing how to perfect a slurry is one of the simplest home chef techniques you’ll ever learn!
What is a Slurry?
A slurry is generally made with liquid (often water or broth) mixed with either cornstarch or flour and added to a hot liquid to thicken it
Because a slurry is a concentrated starchy liquid it will thicken sauces and gravy. It can be mixed into apple juice to make a quick apple pie filling, or added to pan drippings or broth from cooked meat for a flavorful sauce or gravy.
Slurry vs. Roux
I often make a roux instead of a slurry when making gravy.
A roux contains equal amounts of flour and fat (instead of being made with flour and liquid). A roux is generally browned or cooked and then the liquid is added to the roux to thicken it (as opposed to the other way around with a slurry).
How To Make A Slurry
Cornstarch or Flour?
You can use either cornstarch or flour in a slurry and what it really boils down to is a personal preference (and the recipe you’re making).
Cornstarch will produce a more clear/translucent liquid while flour will produce an opaque result. I personally find it easier to get a smooth result with cornstarch.
With either one, you will need to create a slurry, this just means mixing the thickener with water/broth before adding to the liquid.
Cornstarch Slurry
This is my personal preference as it’s less likely to get lumpy (and I use this in countless recipes from beef stew to teriyaki sauce.
- Mix equal parts cornstarch and water or broth (depending on the recipe).
- Whisk into boiling liquid a little bit at a time until you reach desired consistency.
- Let boil for at least 1 minute.
Flour Slurry
If using flour/water as your slurry, place it in a jar and shake well. This will help make sure you don’t get lumps in your gravy, stew, or soup!
- Place 3-4 tablespoons flour and ½ cup water or broth into a jar, shake VERY well to eliminate lumps.
- Whisk into boiling liquid until you reach desired consistency.
- Let boil for at least 1 minute.
How Do I Remove Lumps from a Slurry?
To avoid a lumpy result, make sure your slurry is very smooth before adding to your liquid and whisk constantly while adding.
If you’ve accidentally added some lumps, the best way to remove lumps is to strain the slurry through a fine mesh sieve. Another easy method is to scoop out as much liquid from the pan and blend in a small blender or food processor until smooth.
How to Make a Slurry
Ingredients
Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water or broth
- 2 cups liquid
Instructions
Cornstarch Slurry
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Mix equal parts cornstarch and water.
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Whisk into boiling liquid a little bit at a time until you reach desired consistency. You may not use the entire slurry. If you like it thicker, add a bit more, or if you prefer thinner, add a bit less.
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Let boil for at least 1 minute.
Flour Slurry
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Place flour and water into a jar, shake VERY well to eliminate lumps.
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Whisk into boiling liquid a little bit at a time until you reach desired consistency. You may not use the entire slurry. If you like it thicker, add a bit more, or if you prefer thinner, add a bit less.
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Let boil for at least 1 minute.
Notes
To Make a Flour Slurry
- -
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Place flour and water into a jar, shake VERY well to eliminate lumps.
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Whisk into boiling liquid a little bit at a time until you reach desired consistency. You may not use the entire slurry. If you like it thicker, add a bit more, or if you prefer thinner, add a bit less.
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Let boil for at least 1 minute.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce, Side Dish
Cuisine American
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My mother always added a mixture of flour, Pet Milk, and black pepper to her boiled potatoes and corn. She added a mixture of water, flour, and black pepper to her beans and peas (butterbeans and crowder). She called it “thickening”. Now I see she was making a slurry all along! Thank you for your post.
So glad you found it helpful! :)
Surely there’s a proportion of slurry to hot liquids to achieve the expected thickness of gravy or pie filling (which to me are two different thicknesses). I wish your information included this important detail.
As a slurry is mixed and added to the simmering liquid you can add a little bit at a time to reach the desired consistency.
I generally add about 1 tablespoon of cornstarch + 1 tablespoon of water to about 2 cups of broth/liquid for gravy (if you like it thicker, add a bit more if you prefer thinner, add a bit less). Hope that helps!
It’s in the directions.
VERY Useful info! Thanks Holly :-)