Gravy Ratio Calculator

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, fat and flour cooked together, then whisked into liquid to make 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

More precisely, for a medium-thick gravy:

• Fat : Flour : Liquid = 1 : 1 : 16 (by tablespoon)
• Or: 14 g fat + 8 g flour per 240 ml liquid

Note that those two lines are not the same ratio, and the difference trips people up. A tablespoon of fat weighs about 14 g while a tablespoon of flour weighs about 8 g, so the familiar “equal parts” gravy rule is equal by volume, not by weight. Classic French roux is the other way round, equal by weight, which means noticeably more flour and a thicker result. If you have read that a roux is equal parts and then weighed 14 g of each, that is why your gravy came out like wallpaper paste.

How much gravy per person

A cup each is far too much, whatever the recipe headnotes say. Plan on about 80 ml (a third of a cup) per person for a roast dinner where gravy is one element among several. Drop to 60 ml if there is already a sauce on the table, and go to 120 ml for biscuits and gravy or anywhere the gravy is the dish rather than the finish. Eight people at the standard pour comes to 640 ml, not the nearly two liters a cup each would give you.

Consistency Guide

Making a Roux

1. Heat fat in the pan over medium heat until melted
2. Add flour all at once and whisk immediately
3. Cook the roux for 1–3 minutes (raw flour taste needs to cook out)
4. A white roux (1 min) = pale color, mild flavor
5. A blonde roux (2–3 min) = golden, slightly nutty
6. Add liquid gradually while whisking constantly to prevent lumps

Best Liquids for Gravy

• Drippings from the roast pan: Best flavor, use everything including the caramelized 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.