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When you’re making bouillon, sometimes you want a thicker, heartier consistency. Cornstarch is a common thickener. But what happens if you are out of it? Or perhaps you need an alternative due to dietary restrictions? You might aim for a lighter, more natural thickener. Or you might just want to try something different. There are plenty of ways to achieve that perfect texture. Here’s a list of easy, cornstarch-free methods that will bring out the best in your bouillon.

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1. Flour Slurry

A flour slurry is one of the simplest ways to thicken bouillon. To make it, combine 2-3 tablespoons of all-purpose flour with a few tablespoons of cold water in a bowl. Stir the mixture until it is smooth. Slowly pour the slurry into your simmering bouillon, stirring constantly to avoid lumps. Let it cook for at least 5-10 minutes. This step eliminates the raw flour taste. You’ll end up with a thicker, more velvety consistency.

Tip: If you want a thicker texture, add more flour. Do this one tablespoon at a time. Be cautious to avoid an overly pasty consistency.

2. Potato Flakes

Instant mashed potato flakes are an excellent thickening option that adds a subtle, earthy flavor to your bouillon. Start by adding a small handful (about 1-2 tablespoons) to your bouillon, then stir until the flakes dissolve. Add more if needed until you reach your desired thickness. This method is quick, and the starches in the potatoes add body without overpowering the taste.

Tip: Be careful not to add too many flakes at once. They can thicken very quickly and make the bouillon gummy.

3. Arrowroot Powder

Arrowroot powder is a fantastic alternative to cornstarch. It is especially useful if you’re looking for a thickener with a neutral taste and a glossy finish. To use it, mix 1 tablespoon of arrowroot with an equal amount of cold water to create a slurry. Slowly stir the mixture into your hot bouillon, allowing it to simmer for a few minutes until it thickens. Arrowroot is gluten-free and great for preserving the color and clarity of clear broths.

Tip: Avoid cooking arrowroot for too long, as it can break down and lose its thickening ability with extended heat.

4. Pureed Vegetables

Pureed vegetables not only thicken bouillon but also boost its flavor and nutritional value. Popular options include potatoes, carrots, cauliflower, and squash, which all blend smoothly and add natural sweetness. Simply boil or steam your chosen vegetable, blend until smooth, and stir it into the bouillon. This method works well with both vegetable and meat-based bouillon for a heartier, rustic texture.

Tip: For a creamier texture, include a bit of butter or olive oil in the puree. Do this before you add it to the bouillon.

5. Butter and Flour Roux

A roux—a mixture of equal parts butter and flour—is a classic thickening technique often used in French cuisine. Melt 1-2 tablespoons of butter in a pan. Add an equal amount of flour. Cook over medium heat until it’s golden and fragrant. Once the roux is ready, whisk it into your bouillon and let it simmer until you reach the desired thickness. A roux adds richness and depth of flavor, making it ideal for creamy or gravy-style bouillons.

Tip: The longer you cook the roux, the darker and more flavorful it becomes. Consider this method if you want a richer bouillon.

6. Xanthan Gum

Xanthan gum is a highly efficient thickener and works well in small amounts. Start by adding just 1/8 teaspoon to your bouillon, stirring well until dissolved. If you need more, add only a pinch at a time. Xanthan gum is tasteless. It provides a smooth, almost glossy texture similar to cornstarch. This makes it perfect for those who want a seamless thickening method.

Tip: Use sparingly; a little goes a long way, and too much can result in a gummy texture.

7. Bread Crumbs

Bread crumbs can give bouillon a thicker, more rustic texture. Plain or seasoned bread crumbs work well, but start with just a tablespoon, letting them absorb the liquid. As they break down, they will add thickness and a subtle flavor. This method is best for heartier broths, like meat-based bouillons.

Tip: For a smoother consistency, you can pulse the bread crumbs in a blender before adding them.

8. Oats or Oat Flour

Finely ground oats or oat flour can be an excellent thickener and provide a slight creaminess. Add 1-2 tablespoons of oat flour to the bouillon, whisking constantly to avoid clumps. Oat flour thickens gently as it simmers, making it a good option for lighter broths.

Tip: For a gluten-free alternative, make sure the oats are certified gluten-free if necessary.

9. Cream or Coconut Milk

Adding cream or coconut milk can thicken bouillon while giving it a rich, smooth texture. For a subtle boost, add 1/4 cup of heavy cream, half-and-half, or coconut milk. This method is perfect for cream-based or Southeast Asian-inspired broths.

Tip: For a dairy-free option, coconut milk provides the same creamy texture without changing the flavor too much.

10. Egg Yolk

For a classic and rich thickening method, you can use egg yolks. Whisk 1-2 egg yolks with a bit of the hot bouillon, then slowly whisk this mixture back into the pot. Egg yolks add thickness and a velvety texture, but make sure to temper them carefully to avoid scrambling.

Tip: Use this method only with lower-temperature bouillon to avoid curdling the eggs.

Tips for Choosing the Right Thickener

Selecting the right thickener depends on the flavor profile you want and the type of bouillon you’re making. For example, a flour slurry or roux is perfect for gravies, while arrowroot powder is great for clear broths. Pureed vegetables are ideal for chunky, hearty soups, and cream or coconut milk works well for creamy broths.

With these simple thickening methods, you’ll never be limited by cornstarch again! Each technique offers unique flavors and textures, allowing you to customize your bouillon to your liking. Give one of these a try next time you’re in the kitchen. Enjoy experimenting with new ways to perfect your soups and broths.