Gravy Calculator
Gravy stock, butter, and flour for servings.
What it does
Gravy is a roux plus stock: equal butter and flour cooked, thinned to body. Half cup per serving sets stock while two spoons each per cup set the roux. This page scales that pair in cups or grams.
The default is six servings. Stock is 3 cups (720 ml) with 6 tbsp each of butter and flour, or 85 g with 45 g weighed. Four servings need 2 cups with 4 spoons each the same way.
Roux color sets taste. White cooks minutes for poultry, blonde stretches further for pork, and brown goes nutty for beef. Whisk stock in warm and simmer past raw flour before salting.
Bodies vary by Liaison. More roux thickens, more stock thins, and drippings carry salt that plain butter lacks, so season only at the end.
How to use
- Enter servings.
- Read stock first in the active units.
- Read butter next.
- Read flour last.
- Swap drippings for butter evenly.
Formula
- servings
- People served.
- cups
- Stock cups at half cup each.
Roux runs equal butter and flour by spoons (2 tbsp each per cup) for medium body; metric weighs it at 14.2 g per tbsp butter and 7.5 g per tbsp flour. Half cup per serving with drippings swapped for butter keeps flavor closest.
Worked example
Example: Sunday gravy for six
6 servings (2 tbsp roux per cup).
- Stock: 6 / 2 = 3 cups.
- Butter: 3 x 2 = 6 tbsp.
- Flour: 3 x 2 = 6 tbsp.
- Metric: 6 x 120 = 720 ml stock.
- Metric roux: 85 g butter with 45 g flour.
- Tool shows 3 cups imperial and 720 ml metric.
Reference table
| Stock | Butter | Flour |
|---|---|---|
| 1 cup | 2 tbsp | 2 tbsp |
| 2 cups | 4 tbsp | 4 tbsp |
| 3 cups | 6 tbsp | 6 tbsp |
| 4 cups | 8 tbsp | 8 tbsp |
| 5 cups | 10 tbsp | 10 tbsp |
Limits
- Medium body only. Thin and thick differ.
- Fixed roux ratio. Gluten free flours differ.
- One batch per pass.
- Seasoning excluded.
Common mistakes
- Salting before thickening.
- Dumping cold stock at once.
- Scorching flour dark by accident.
- Counting drippings as stock.
- Serving before the flour cooks.
Try it yourself
Quick checks. Answers sit tucked under each question.
4 servings?
2 cups, 4 tbsp butter, 4 tbsp flour.
10 servings?
5 cups (10/2), 10 tbsp each.
Questions
How much stock?
Servings over 2. Here 3 cups.
Butter and flour?
Two tbsp per cup. Here 6 tbsp each.
What is that in metric?
720 ml with 85 g butter and 45 g flour.
Roux ratio?
Two tbsp each per cup of stock.
Drippings instead?
Yes for planning. Drippings swap for butter one to one.
Seasoning included?
No. Salt, pepper, and herbs sit outside roux math.