Ingredients
1 quart water, divided into two pints
1 oz cornstarch
8 oz cornstarch
Preparation
Take 1 pint of water and add the 1 oz of cornstarch. Shake to combine before pouring into a medium saucepan or wok. Bring to a boil over medium-high heat while whisking constantly.
Once a boil is reached the mixture should thicken considerably. Immediately remove from heat and allow to cool until it is just warm to the touch.
Take the remaining pint of water and the 8 oz of cornstarch and shake to combine.
Pour the slurry into the cooked slurry mixture and whisk until smooth. If you are plagued with lumps, transfer everything to a blender to smooth it out. Refrigerate for up to two weeks.
To use:
Ladle 4 oz of the slurry mixture into 1 quart of simmering sauce and whisk until thickened.