Which statement accurately describes thickening with cornstarch for sauces?

Which statement accurately describes thickening with cornstarch for sauces?

• A. Cornstarch should be added at the beginning of cooking
• B. Cornstarch should be activated with cold water and added in the middle
• C. Cornstarch should be used only with fruit sauces
• D. Cornstarch does not affect viscosity

Answer: (B)

Thickening a sauce with cornstarch works best when you first make a slurry with cold water and then whisk it into the sauce as it cooks, bringing it to a simmer. The cold-water slurry hydrates the starch evenly and prevents lumps, so the sauce thickens smoothly instead of clumping. Adding the slurry in the middle of cooking lets the heat activate the starch just as you want, giving a controlled, glossy thickness that you can judge by the sauce’s body. If you add cornstarch at the start, prolonged heat can break down the starch and the sauce may thin out again. It isn’t limited to fruit sauces—cornstarch is a common thickener for many kinds of sauces, and it does change viscosity.

Thickening a sauce with cornstarch works best when you first make a slurry with cold water and then whisk it into the sauce as it cooks, bringing it to a simmer. The cold-water slurry hydrates the starch evenly and prevents lumps, so the sauce thickens smoothly instead of clumping. Adding the slurry in the middle of cooking lets the heat activate the starch just as you want, giving a controlled, glossy thickness that you can judge by the sauce’s body. If you add cornstarch at the start, prolonged heat can break down the starch and the sauce may thin out again. It isn’t limited to fruit sauces—cornstarch is a common thickener for many kinds of sauces, and it does change viscosity.