Apparently Australians use the word “slurry” as a derogative term for a promiscuous woman. In cooking, a slurry can be rather promiscuous, too. A slurry in this context is a mixture of flour (or cornstarch) and liquid which is an excellent thickening agent for sauces, gravy and stews. 

Unlike a roux, a slurry does not need to be cooked before it is added to a sauce, and does not contain any fat. A slurry can be made with different liquids —water, stocks or broths, or milk. Once the flour or corn starch is dissolved, the mixture can be stirred into whatever you’re making near the end of the cooking process. Basically, a slurry will thicken anything and is easy (to make). A slurry will even hook up with a roux to make an extra thick sauce. So, slutty slurry? We say, yes. 

Use today’s Word of the Day: Beef Stew with Wine Recipe