{
  "key": "Slurry",
  "value": "A starch such as cornflour, arrowroot or potato flour mixed smooth with a little cold liquid before it goes into a hot one. Mixing cold first separates the grains so they thicken evenly. Tipped in dry, they seize on contact with the heat and the lumps will not whisk out. Stir the slurry in, then bring the sauce back to a simmer to thicken it fully."
}