Cornstarch Slurry
A cornstarch slurry is the simple mix of cold water and cornstarch that thickens hot sauces without lumps. The ratio is one part starch to two parts water, which gives a thin liquid that pours easily and blends into a sauce as it heats. Cooks use it often in Asian sauces, where a glossy, smooth body matters. Mixing the starch into cold water first is the whole trick, since dry starch dropped into hot liquid clumps.
Instructions
Put the cornstarch into a cup.
Pour in the cold water and stir with a fork until no dry powder or lumps remain and the liquid looks evenly milky.
Stir again right before you use it, because the cornstarch settles to the bottom quickly. Add the slurry slowly to a hot sauce while stirring, and stop when the sauce reaches the thickness you want.
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