How to Make a Roux Using Cornstarch: Step-by-Step Guide

Learn how to make a smooth roux with cornstarch for sauces, gravies, and soups using simple steps and tips.

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To make a roux with cornstarch, combine equal parts cornstarch and cold water in a bowl—typically 1 tablespoon of each per cup of liquid you'll thicken. Stir until smooth. Heat your liquid (like broth or milk) in a separate pan. Gradually whisk the cornstarch mixture into the hot liquid. Stir continuously until the mixture thickens, which should take a few minutes. This method is ideal for sauces, gravies, and soups.

FAQs & Answers

  1. Can I use cornstarch instead of flour to make a roux? Yes, cornstarch can be used as a thickening agent to make a roux-like mixture by combining it with cold water before adding it to hot liquids.
  2. What is the ratio of cornstarch to water for making a roux? The standard ratio is equal parts cornstarch and cold water, typically 1 tablespoon each per cup of liquid you want to thicken.
  3. How long does it take for a cornstarch roux to thicken sauces? It usually takes a few minutes of continuous stirring in hot liquid for the cornstarch mixture to thicken sauces, gravies, or soups.
  4. Can I use a cornstarch roux for all types of sauces? A cornstarch roux works well for many sauces, gravies, and soups but may not provide the same texture or flavor as a flour-based roux in some recipes.

Watch More

For more on thickening sauces and soups, explore our videos on traditional flour roux preparation and alternative thickening agents like arrowroot and potato starch.

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