What is a cornflour slurry?

Let’s talk cornflour slurry, the useful helper when you’re making a slow cooked meal. You know the drill: you’ve slow-cooked a gorgeous Kiwi bolar roast or lamb shoulder for hours, only to lift the lid and find your sauce is looking more like soup than the luscious gravy you had in mind. Enter the cornflour slurry, ready to save the day and your dinner.

a bowl of food with rice and a fork on a wooden table .

What's a cornflour slurry, and why do we use it?

A cornflour slurry is simply a mix of cornflour (that’s cornstarch for our American mates) and cold water, whisked together until smooth. Add this magic potion to your slow cooker and watch as your sauce transforms from thin and watery to gloriously thick and glossy, almost instantly. No lumps, no faff, and no waiting around for ages like you would with flour. The best bit? Cornflour doesn’t need to be cooked for long to lose its raw taste, making it perfect for those last-minute thickening emergencies.

What's the ratio?

To make it, just stir together 2 tablespoons of cornflour with 4 tablespoons of cold water until smooth. Then pour it into your dish, give everything a good stir, and let it cook for another 20–30 minutes. The heat activates the starch, which thickens the sauce without changing the flavour.
Need a gluten-free option? You’re already sorted. Cornflour is naturally gluten-free. If you’re feeling adventurous, arrowroot or potato starch are top swaps that work just as well for coeliacs and the gluten-averse.

So next time your slow cooked New Zealand beef or lamb looks a little too saucy, grab the cornflour, whip up a quick slurry, and give your dish the glossy, thickened finish it deserves. Your gravy boat and your taste buds will thank you.