Gravy Ratio Calculator
Calculate the perfect gravy ratio of fat, flour, and liquid for any serving size.
Works for pan gravy, turkey, chicken, and beef.
Perfect gravy is built on a simple ratio, and once you know it, you can make gravy for any number of servings without ever needing to look up a recipe. The foundation is a roux — equal parts fat and flour by weight — whisked into liquid to create a smooth, thickened sauce.
The Classic Gravy Ratio
The professional kitchen standard is:
- 1 tablespoon fat per cup (240 ml) of gravy
- 1 tablespoon flour per cup (240 ml) of gravy
- 1 cup (240 ml) of liquid per serving (or about 80 ml per person for a lighter pour)
More precisely, for a medium-thick gravy:
- Fat : Flour : Liquid = 1 : 1 : 16 (by tablespoon)
- Or: 15 g fat + 15 g flour per 240 ml liquid
Consistency Guide
| Thickness | Fat | Flour | Liquid |
|---|---|---|---|
| Thin (au jus style) | 1 tbsp | 1 tbsp | 2 cups (480 ml) |
| Medium (standard gravy) | 1 tbsp | 1 tbsp | 1 cup (240 ml) |
| Thick (country gravy) | 2 tbsp | 2 tbsp | 1 cup (240 ml) |
Making a Roux
- Heat fat in the pan over medium heat until melted
- Add flour all at once and whisk immediately
- Cook the roux for 1–3 minutes (raw flour taste needs to cook out)
- A white roux (1 min) = pale colour, mild flavour
- A blonde roux (2–3 min) = golden, slightly nutty
- Add liquid gradually while whisking constantly to prevent lumps
Best Liquids for Gravy
- Drippings from the roast pan: Best flavour, use everything including caramelised bits
- Stock/broth: Chicken, beef, or turkey stock adds depth
- Wine: Deglaze the pan with white or red wine before adding stock
- Milk: For white country-style gravy (sausage gravy)
Pro Tips
Strain your gravy through a fine mesh sieve for a perfectly smooth result. Season at the end — drippings are already salty. For extra richness, whisk in a tablespoon of cold butter at the very end (monter au beurre). Let gravy simmer for 5 minutes after thickening to cook out any raw flour taste.