Total Liquid
2.0 cups
Fat/Butter
4.4 tbsp
Est. Cost
$1.11
Cook roux 2–3 min before adding liquid. Use pan drippings in place of butter
Fat and flour amounts per cup of liquid. Current selection: medium.
| Size | Cups | Fl Oz | mL |
|---|---|---|---|
| Standard (1/4 cup) | 0.25 | 2 | 60 |
| Generous (1/3 cup) | 0.33 | 2.67 | 80 |
| Gravy Boat (1/2 cup) | 0.50 | 4 | 120 |
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Result
Eight standard servings of medium pan gravy need 2 cups of stock after reduction. Start with 2.2 cups and a roux of 4.4 tablespoons each of fat and flour, simmering about 10 minutes.
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Result
Twelve generous servings of thick brown gravy require 4 cups of stock. The thick ratio uses 3 tablespoons each of butter and flour per cup, totaling 13.2 tablespoons each.
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Four servings of medium white gravy with cornstarch need just 1 cup of milk. Mix 1.1 tablespoons of cornstarch with 2.2 tablespoons of cold water before adding to the hot milk. Ready in about 5 minutes.
Plan for 1/4 cup (2 fl oz) per person as a standard serving. For generous portions or gravy-heavy meals like Thanksgiving, increase to 1/3 cup per person. If serving biscuits and gravy or gravy boats at the table, plan 1/2 cup per person.
| Serving Size | Per Person | 8 Guests | 12 Guests |
|---|---|---|---|
| Standard (1/4 cup) | 2 fl oz | 2 cups | 3 cups |
| Generous (1/3 cup) | 2.67 fl oz | 2.7 cups | 4 cups |
| Gravy Boat (1/2 cup) | 4 fl oz | 4 cups | 6 cups |
The standard roux ratio for medium-thickness gravy is 2 tablespoons each of fat and flour per cup of liquid. For thin gravy, use 1 tablespoon each. For thick smothering gravy, use 3 tablespoons each. Equal parts fat and flour by volume is the rule.
| Thickness | Fat (per cup) | Flour (per cup) | Best For |
|---|---|---|---|
| Thin | 1 tbsp | 1 tbsp | Pouring over rice |
| Medium | 2 tbsp | 2 tbsp | Classic turkey/chicken |
| Thick | 3 tbsp | 3 tbsp | Biscuits & gravy |
Use about half the amount of cornstarch compared to flour. For medium gravy, that is 1 tablespoon of cornstarch per cup of liquid, mixed with 2 tablespoons of cold water to make a slurry before adding. Cornstarch creates a glossier, gluten-free gravy.
| Thickener | Amount per Cup | Gluten-Free | Texture |
|---|---|---|---|
| Roux (butter+flour) | 2 tbsp each | No | Opaque, matte |
| Cornstarch slurry | 1 tbsp + water | Yes | Glossy, clear |
| Gravy granules | 2 tbsp | Varies | Smooth, opaque |
Pan gravy uses stock or broth combined with pan drippings. White or béchamel gravy uses whole milk. Brown gravy uses beef or chicken stock. Sausage gravy uses whole milk with sausage drippings as the fat. The liquid choice defines the gravy character.
Pour the gravy through a fine-mesh strainer to catch lumps instantly. Alternatively, blend with an immersion blender for 30 seconds. To prevent lumps in the first place, whisk the roux constantly for 2–3 minutes before adding liquid in small batches, whisking between each pour.
Homemade gravy costs roughly $0.10–$0.20 per serving depending on ingredients and thickness. A batch of 8 standard servings using a roux runs about $1.00–$1.50 total. Cornstarch-based gravy is even cheaper since it skips the butter.
| Method | Per Serving | Batch of 8 | Batch of 12 |
|---|---|---|---|
| Roux (butter+flour) | $0.14 | $1.11 | $1.66 |
| Cornstarch slurry | $0.07 | $0.30 | $0.44 |
| Store-bought jar | $0.50 | $4.00 | $6.00 |
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Last Updated: Mar 9, 2026
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