Sauces: Cornstarch vs Arrowroot Slurries
Creating the perfect sauce is an art that relies on thickening agents like cornstarch and arrowroot. Both are plant-derived starches used to transform runny mixtures into luscious, velvety sauces. Cornstarch, derived from the endosperm of corn, is a kitchen staple known for its thickening power. Arrowroot, extracted from the roots of the Maranta arundinacea plant, is a gluten-free alternative that boasts clarity and a glossy finish. While both can thicken sauces, they differ in texture, flavor, and behavior under heat. Understanding these differences empowers home cooks to choose the right thickener for their culinary creations. Cornstarch creates opaque sauces with a slightly cloudy appearance, ideal for dishes like gravy or pie fillings. Arrowroot, however, yields translucent sauces that maintain a vibrant color, perfect for fruit-based sauces or Asian-inspired dishes. Temperature plays a crucial role in activating these starches: cornstarch needs to reach 140°F to thicken, while arrowroot activates at a lower temperature around 149°F. However, prolonged exposure to high heat can break down arrowroot, leading to a loss of thickening power. This guide will walk you through the nuances of making slurries with both cornstarch and arrowroot, ensuring you can elevate your sauces with confidence and precision.
Notes
The thickening power of cornstarch and arrowroot comes from their ability to gelatinize in the presence of heat and water. This process causes the starch granules to swell and form a network that traps liquid, creating a thicker consistency. A common mistake is adding the slurry to a sauce that's boiling vigorously, which can cause the starch to clump. Always add the slurry to a gently simmering sauce. Additionally, arrowroot is sensitive to acidic ingredients like lemon juice or vinegar, which can inhibit its thickening ability. For safety, ensure your sauce reaches a safe temperature to kill any bacteria. Both slurries can be made ahead and stored in the refrigerator for a day; whisk again before use to recombine any settled starch.
Steps
- 1 Measure out 1 tablespoon of cornstarch or arrowroot.
- 2 Place the starch in a small bowl.
- 3 Add 2 tablespoons of cold water to the bowl.
- 4 Whisk the mixture vigorously until smooth, breaking up any lumps.
- 5 Set the slurry aside while you prepare your sauce.
- 6 Bring your sauce to a simmer over medium heat.
- 7 Slowly pour the slurry into the sauce, whisking constantly.
- 8 Continue to cook and stir until the sauce thickens.
- 9 For cornstarch, cook until the sauce reaches 140°F.
- 10 For arrowroot, cook until the sauce reaches 149°F, but avoid boiling for too long.
- 11 Remove the sauce from heat once it reaches the desired consistency.
- 12 Taste and adjust seasoning if necessary.
- 13 Strain the sauce through a fine-mesh sieve if a perfectly smooth texture is desired.
Ingredients to explore
All-Purpose Flour
All-purpose flour is a versatile wheat flour that contains a moderate level of protein and gluten, making it suitable for a wide range of baking and cooking needs.
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
