A slurry is a blend of cornstarch and water (broth) usually in equal amounts blended to make a smooth paste the consistency of a very heavy cream. Always blend cornstarch with cold liquids to prevent lumping. Slurries lump very easily so you will need to quickly whisk them into your sauce. Slurries thicken very well so only use enough to reach the consistency you want. As the sauce cooks, the slurry will thicken, so let it simmer a bit while you are reaching the desired consistency.
Definition from:
Italian Cooking Made Easy
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