A mixture of starch (cornstarch, arrowroot, or flour) and cold liquid used to thicken sauces, soups, or stews when added to hot liquids.
From Middle English 'slory' meaning 'mud' or 'mire,' the culinary use developed in the 19th century as a quick thickening method. Unlike roux, slurry doesn't require cooking the starch with fat first.
Slurry must always be mixed with cold liquid first - adding dry starch directly to hot liquid creates instant lumps that are nearly impossible to dissolve! The technique gives you instant thickening power without the flavor development that roux provides.
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