need help with gravy - making it soon
Help, I want to stay with what I'm accustomed to for making gravy except I always just make a small amount of for DH and myself. I would like to stick with the butter/flour method and I will be using beef stock and juices from pork roast ect.
but I don't know how much flour, butter and stock to use. I usually do 1 tablespoon of butter, 1 tablespoon of flour and about 1 1/2 to 2 cups of broth. that's for 2 people.
there is going to be 6-7 people. Do I actually multiple everything by say 3 which would be 3 tablespoons of butter, 3 tablespoons of flour and 4.5 CUPS of broth?