What is the basic gravy ratio?

The classic roux-based gravy ratio is 30g fat : 30g flour : 500ml stock for 4 servings. The fat can be dripping from the roasting tin, butter, or a combination. Equal weight of fat and flour makes the roux; the stock is then added gradually to achieve a smooth gravy. For thicker gravy, use a slightly larger roux (more fat AND flour, keeping them equal) with a touch less stock; for thinner gravy, use a smaller roux with more stock.

How do I make gravy without lumps?

The key to lump-free gravy is adding the stock gradually. Cook the fat and flour together for 1-2 minutes to make a roux, then remove from the heat. Add the stock a splash at a time, whisking constantly after each addition until smooth before adding more. Once half the stock is in, you can add the rest more quickly. Always whisk rather than stir. If lumps form, push through a sieve.

What stock should I use for gravy?

Use stock that matches the meat you are roasting: chicken stock for chicken, beef stock for beef, etc. Homemade stock gives the best flavour, but a good quality stock cube or concentrated stock pot works well. The roasting tin juices (deglazed with a splash of wine or stock) should always be included — this is where most of the flavour comes from.

Can I make gravy ahead of time?

Yes, gravy reheats well. Make it up to 2 days ahead, cool quickly, and refrigerate in an airtight container. Reheat gently in a saucepan, adding a splash of stock if it has thickened too much. Gravy also freezes for up to 3 months. Making gravy ahead takes pressure off on the day of a roast dinner.

How much gravy should I make per person?

As a guide, allow 100-150ml of gravy per person for a roast dinner. This calculator bases quantities on approximately 125ml per person. For gravy lovers or if you want leftovers, increase by 50%. It is always better to have too much gravy than too little.

BakeCalcs

Gravy Calculator

Calculate fat, flour, and stock quantities for gravy based on number of servings.

Number of Servings

How many people you are serving — the calculator allows ~125ml gravy each

ThicknessThin = pourable jus, Standard = coats the back of a spoon, Thick = clings to the meat

How We Calculate This

This calculator uses the classic roux-based gravy ratio as its foundation: 30g fat (from the roasting tin or butter), 30g plain flour, and 500ml stock for every 4 servings. This produces a standard-thickness gravy.

The thickness setting adjusts the roux-to-stock ratio. Thin gravy uses a smaller roux with more stock for a pourable jus-style result; thick gravy uses a larger roux with slightly less stock for a coating consistency. Fat and flour always move together so the roux stays a balanced 1:1 by weight — the figures shown are an approximate guideline, so adjust to taste. All quantities scale linearly with the number of servings.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.