You have to make a slurry first.
A slurry is cold liquid mixed with cornstarch until smooth and glossy. This slurry is usually used to thicken sauces, soups, stews and deserts. It can be added to recipes calling for eggs to prevent the eggs from curdling. With twice the thickening power as regular flour, cornstarch is preferred in recipes that call for a thickened clear sauce instead of an opaque one
Choose your liquid. Cornstarch can be mixed with water, wine or stock. If you use a liquid with citrus or apple juice, the thickening power will be cut in half so use double the cornstarch.Pour cornstarch in a bowl. As rule, use 1 tablespoon of cornstarch to thicken every 2 cups of liquid to a medium consistency. After stirring the slurry into a hot liquid, bring it to a boil and simmer until the mixture thickens.Add the liquid and mix together with a fork or small whisk. Make sure the liquid is cold. This ensures
at 7:46 PM on Dec. 22, 2010