Tue, 05 May 2026 19:29:28 +0000

You Won’t Believe How 1 Ingredient Transforms Sauces—Cornflour Will Thicken Them Like Magic! When it comes to building rich, velvety sauces, achieving the perfect consistency is often all that stands between a drippy mess and a restaurant-quality finish. While roux, starch, and thickeners abound, one humble ingredient packs a surprisingly powerful punch—cornflour. Known scientifically as cornstarch, this fine, white powder transforms sauces with effortless efficiency, thickening them in minutes and delivering that glossy, restaurant-worthy texture every time. If you’ve ever struggled with lumpy or overly watery sauces, here’s your ultimate guide to harnessing the magic of cornflour. ### Why Cornflour is a Sauce Game-Changer Cornflour is a premium starch derived from corn kernels—naturally gluten-free, neutral in flavor, and incredibly effective at thickening liquids. Unlike flour, which contains protein and can lead to cloudy, dense results, cornflour contains only starch, allowing it to dissolve smoothly and thicken without altering the flavor. It works by absorbing water and swelling when heated, forming a smooth, glossy layer that traps moisture and stifles separation—ideal for gravies, stir-fry sauces, soups, and beyond.