Which of the following describes a slurry in sauce making?

• A. A reduction of stock and wine.
• B. A sautéed vegetable base.
• C. A mixture of starch (usually cornstarch or flour) and water used to thicken sauces.
• D. A chilled sauce served cold.

Answer: (C)

Slurry in sauce making means a small amount of starch mixed with liquid to thicken a sauce. The starch (often cornstarch or flour) is dispersed in water or stock, then whisked into a hot sauce and simmered briefly so the starch granules swell and gelatinize. This creates a smooth, controlled thickness without relying on reducing the liquid too much or risking lumps from adding starch directly. Cornstarch slurries give a clear, glossy finish and strong thickening, while flour-based slurries can produce a thicker, more opaque result and may need a bit longer cooking to remove raw-starch flavor. A reduction thickens by evaporation, not by a starch slurry, and a sautéed vegetable base or a chilled sauce describe other preparation aspects, not the thickening method.