Definition
A mixture of starch (cornstarch or arrowroot) and cold liquid used as a quick thickening agent, favored for its speed over the more traditional roux. The emergency thickener for when your sauce is too thin and service starts in five minutes.
Example Usage
Whisk together a cornstarch slurry and add it to the sauce in a slow stream while stirring constantly.
Origin
From Middle English 'sloor,' meaning a thin, fluid mud
Fun Fact
Unlike roux, slurries don't impart any flavor and create a glossy, clear finish—perfect for Asian stir-fries and fruit sauces, but considered cheating by French-trained purists.
Source: General cooking technique terminology
Related Terms
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See “slurry” in Corporate Speak, Gen-Z Slang, Pirate Speak, and more.
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