Guests
Kitchen rule-of-thumb only — tweak for taste and pan drippings.
~¼–⅓ cup gravy per guest; leftovers add ~25%. Medium: per cup gravy ≈ 1 tbsp fat + 1 tbsp flour (or starch) + 1 cup stock.
Gravy + medium Roux
Gravy cups—
Fat—
Flour—
Stock—