You are welcome.... Also note there "is" a practical max you can put in before it starts affecting the flavor and consistency... to me 1 Tbsp (dry with 1 Tbsp ish water) equals about 1/4 cup flour roux (this should help you gauge from the flour days).... I like to add just enough it starts to be a little velvety as it boils then I cook it down to an almost hot syrup consistency... This to me gives the right thickness and it doesn't gel when you put it on the plate.... FYI, this is the technique I used on the 150-200 sauté plates a night...250 a night on the weekends when I was in the kitchen.....Thank you Civil! And Thank you for the tip, I’m just getting into the gravy game using corn starch based on wife’s request. This’ll help!