Arrowroot starch is a practical substitute for cornstarch when you want to thicken a sauce, gravy, or fruit topping without using cornstarch. This quick recipe makes a smooth arrowroot-thickened broth sauce; because no thickener is universally healthier, choose one based on the ingredients and texture you need.
Ingredients
This recipe makes about 2 cups of sauce, enough for four modest servings. Arrowroot starch is sold in many grocery stores near baking ingredients or in the natural-foods aisle; arrowroot flour is another name for the same thickener. Measure it before mixing, since a packed spoonful can make the sauce thicker than intended.
- 2 cups (480 ml) low-sodium broth, chicken or vegetable
- 2 tablespoons (about 16 g) arrowroot starch
- 2 tablespoons (30 ml) cold water
- 1/8 teaspoon (about 0.7 g) fine salt, optional, adjusting to taste
- 1/8 teaspoon (about 0.3 g) freshly ground black pepper, optional
Use cold water for the slurry, not warm broth. Arrowroot disperses more evenly in a cool liquid, while hot liquid can set the starch into small lumps before you have a chance to whisk them out. The broth provides a simple base for demonstrating the thickening method; you can use the same slurry technique with many other liquids.
Instructions
- Measure and whisk the slurry. Put the arrowroot starch in a small bowl, add the cold water, and whisk for about 1 minute, until the mixture looks smooth and milky. Arrowroot settles quickly, so give it another stir immediately before you add it to the broth.
- Warm the broth. Pour the broth into a small saucepan and set it over medium heat. Warm for about 3 minutes, stirring once or twice, until it is steaming and just beginning to simmer. If using salt and pepper, add them now, remembering that packaged broth can already be salty.
- Add the slurry gradually. Whisk the simmering broth in a steady circle. While whisking, pour in the slurry in a thin stream over about 30 seconds. Scrape the bowl with a spoon so you use the full amount, then keep whisking until the liquid looks even.
- Cook just until thickened. Continue to cook and stir for about 1 to 1 1/2 minutes, until the sauce turns glossy and lightly coats the back of a spoon. Take the pan off the heat as soon as it reaches that consistency. Avoid a prolonged or vigorous boil: arrowroot can lose thickening power if it is cooked hard for too long.
- Check the texture and serve. Let the sauce stand for 30 seconds, then assess how it flows from a spoon. It will thicken a little more as it cools. If it is too thin, mix 1 teaspoon arrowroot with 1 teaspoon cold water in a separate bowl, whisk that slurry into the gently simmering sauce, and cook briefly. If it is too thick, whisk in warm broth a tablespoon at a time.
The method is more important than the brand or exact appearance of the starch. The slurry should be smooth before it reaches the pan, and the broth should be hot enough for the starch to thicken as it is stirred in. If the sauce is already boiling rapidly, lower the heat before adding the arrowroot so it does not thicken unevenly or turn pasty at the edges.
Tips
- Use the right starting ratio. For a lightly thickened sauce, begin with 1 tablespoon arrowroot per cup of liquid. This recipe uses 1 tablespoon per cup, a useful middle ground for broth served over vegetables, rice, or meat. For a spoon-coating gravy, add a little more slurry only after checking the finished texture; the right amount also depends on how much the liquid reduces.
- Always make a separate slurry. Do not sprinkle dry arrowroot straight into hot liquid. The outside of each bit can gel before the inside disperses, leaving stubborn lumps. If the slurry has sat for a few minutes, stir it again just before using because the starch naturally settles to the bottom.
- Keep the heat gentle after thickening. Arrowroot gives a clear, shiny finish, which can suit fruit sauces and glazes. It is less dependable in a sauce held at a hard boil for a long time. Finish the sauce near the end of cooking, then keep it warm over very low heat rather than simmering it for an extended period.
- Pick a substitute for the dish, not just the label. Potato starch can thicken at a similar stage but may become gluey if overcooked. Tapioca starch tends to give a stretchy, glossy texture, while rice flour makes a more opaque sauce and usually needs longer cooking. These are alternatives, not guaranteed one-for-one replacements in every recipe.
There is no single meaning of healthier that applies to every cook or every recipe. Arrowroot and cornstarch both serve primarily as starch-based thickeners, and a swap can change texture, ingredient sourcing, or how the finished dish behaves. If you are choosing an ingredient for a specific dietary requirement, check the package label and the full recipe rather than assuming that one thickener suits every need.
Serving Suggestions
Spoon the warm sauce over roasted vegetables, mashed potatoes, rice, or cooked chicken. It is also useful as a quick pan sauce: after cooking meat, remove the meat from the pan, add broth, and loosen the browned bits before thickening the liquid with arrowroot slurry. Make sure the pan is not fiercely hot when you pour in the slurry, and taste the sauce before serving because the browned bits and broth may already provide plenty of seasoning.
For a fruit topping, use the same basic approach with strained fruit juice or a small amount of water and fruit juice. Add the slurry once the fruit liquid is hot, then stop cooking as soon as it turns glossy. A clear arrowroot finish can show off the fruit, but this particular recipe is seasoned for savory use, so leave out the salt and pepper and sweeten the fruit mixture to suit the fruit instead.
Variations
Make a vegetarian sauce: Use vegetable broth instead of chicken broth, and season with black pepper, dried thyme, or a little finely chopped parsley. The thickening ratio and cooking method stay the same. A darker vegetable broth will give a deeper color, while a pale broth makes a lighter sauce.
Make a pan gravy: Replace some or all of the broth with the drippings from a roasting pan, then add enough broth to reach 2 cups (480 ml) total liquid. Skim excess fat first if you prefer a less oily finish. Because drippings can be salty, wait until the sauce thickens before deciding whether it needs added salt.
Use rice flour instead: If arrowroot is unavailable, whisk 2 tablespoons (about 20 g) rice flour into a little of the cold broth until smooth, then add it to the pan. Unlike arrowroot slurry, rice flour benefits from a longer simmer, around 5 to 8 minutes, so its flavor cooks out. It also produces a less transparent sauce. Stir often and add liquid if it thickens more than expected.
Scale it for a small amount: For 1 cup (240 ml) liquid, start with 1 tablespoon (about 8 g) arrowroot and 1 tablespoon (15 ml) cold water. For 4 cups (960 ml), start with 4 tablespoons (about 32 g) starch and the same volume of water. Add only part of a larger slurry at first, then adjust after the liquid thickens; the correct amount varies with the desired finish.
Storage and Reheating
Serve the sauce soon after making it for the smoothest texture. If you have leftovers, transfer them to a shallow, covered container and refrigerate within 2 hours. The sauce keeps for 3 to 4 days in the refrigerator. It may loosen or develop a slightly different texture as it sits, which is normal for a starch-thickened sauce. Stir it before reheating, and do not leave it at room temperature for extended periods.
Reheat only the amount you plan to use in a small saucepan over low to medium-low heat, stirring often. For leftovers, USDA food-safety guidance is to reheat to 165°F (74°C); check the center with a food thermometer. Avoid a long rolling boil, which can weaken arrowroot’s thickening. If the sauce is thin after reheating, stir together a small fresh slurry, add it gradually, and warm briefly until glossy. If it has become too thick, loosen it with a little broth or water.
You can freeze the sauce in a sealed freezer-safe container for up to 2 months, although the texture may separate or thin after thawing. Thaw it in the refrigerator, reheat it as described, and whisk thoroughly. For the most predictable result, freeze the broth base without thickener and prepare a fresh arrowroot slurry when you are ready to serve.
Frequently Asked Questions
Is arrowroot a one-to-one substitute for cornstarch?
Often, yes, when the job is to thicken a sauce or gravy: start with the same amount by volume, then adjust to the texture you want. For example, a recipe calling for 1 tablespoon cornstarch can usually start with 1 tablespoon arrowroot. The result may be clearer and glossier, and arrowroot is more sensitive to prolonged high heat, so the best method can differ even when the starting measure matches.
What is the best substitute if I do not have arrowroot?
For a sauce, potato starch or tapioca starch can work, though each can give a different texture and each should be mixed with cool liquid before adding. Rice flour is another option when you can simmer the sauce longer; it gives a more opaque finish. If you have none of these, all-purpose flour can thicken a sauce, but it needs to be cooked in fat or simmered long enough to lose its raw flour taste, so it is not an identical quick slurry swap.
Can I use arrowroot in a dairy sauce?
You can, but it may give a slick or slightly stringy texture in some creamy sauces. For a classic thick, opaque cream sauce, a flour-and-fat roux is often a more suitable technique. If you still want to try arrowroot, add a small slurry near the end of cooking, keep the heat low, and avoid boiling the finished dairy sauce.
Why did my arrowroot sauce turn thin again?
The sauce may have boiled hard or been held at a high temperature for too long after thickening. Arrowroot works best when added near the end and cooked only until the liquid turns glossy. To correct a thin sauce, make a fresh small slurry with cold water, whisk it in gradually, and heat just until the sauce thickens again.
Can I make the slurry ahead of time?
It is best to mix arrowroot with cold water just before using it. If you make it a little early, the starch will settle, but it is still usable: stir or whisk it thoroughly before pouring. Do not leave a prepared slurry in the refrigerator for several days or treat it as a finished sauce; the recipe works most reliably when the slurry is fresh and the liquid is hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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