Revealed: The 'correct' shade and consistency of GRAVY – so, do you agree?
It's one of the most important elements of a Sunday Roast – but what does the perfect gravy look like?
Some Brits like theirs thick and meaty, using the Yorkshire Pudding as a vessel.
But others are convinced that gravy should be thin and broth–like, poured all over the plate.
To settle the debate once and for all, Asda surveyed 2,000 Brits about the 'correct' shade and consistency of gravy.
Their results revealed that the ultimate gravy should be medium brown and just thick enough to coat a spoon.
According to the below chart, dubbed the 'Gravy Grid', that suggests 5B is the correct option.
'The Gravy Grid should make for some great conversations at the dinner table this year,' said Sam Nixon, Asda's official 'Christmas Gravy Sommelier'.
So, do you agree?
Gravy has been a staple on dinner tables across Europe since the 14th century, according to Food Lifestyle.
'The origins of gravy are a little hazy, but one of its earliest mentions is in the 14th–century British recipe book The Forme of Cury,' it explained in a feature.
'It is thought the word "gravy" is derived from the Old French word "gravé", meaning a seasoned broth or sauce.'
Despite its longstanding popularity, how gravy should be served has remained a mystery until now.
To get to the bottom of it, Asda polled 2,000 Brits about their optimal gravy colour, consistency, temperature, and serving size.
In terms of serving size, the majority (57 per cent) of respondents said that for your first helping, you should have no more than 35ml – roughly two large tablespoons.
However, more than a third (35 per cent) think you should be allowed double that, with enough gravy to fill a Yorkshire Pudding.
When it comes to thickness, 59 per cent said they like their gravy at 'medium thickness' – enough to lightly coat a spoon.
In terms of serving size, the majority (57 per cent) of respondents said that for your first helping, you should have no more than 35ml – roughly two large tablespoons
In contrast, 35 per cent said they prefer their gravy thick or very thick, while just five per cent like it thin and broth–like.
Finally, almost half (46 per cent) said that gravy should be very hot – at precisely 74°C – to produce a steamy aroma when poured over the meat and vegetables.
The research was commissioned by Asda, which has enlisted cookbook author Sam Nixon as its official Gravy Sommelier.
'I've sniffed, swirled and slurped more gravy than I ever thought possible,' he said.
'Working with Asda's chefs has shown me what really matters to people – the heat, the shine, the viscosity.'
The survey comes shortly after scientists revealed the formula for perfect gravy.
According Dr Nathan Kilah, a food scientist from the University of Tasmania, adding ingredients like teriyaki, soy and Worcestershire sauce to your gravy can 'broaden the flavour profile.'
'These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami,' he explained in an article for The Conversation.
The research was commissioned by Asda, which has enlisted cookbook author Sam Nixon as its official Gravy Sommelier
'Some folk even add Vegemite to their gravy for an extra umami boost.'
If you taste your gravy and aren't happy with it – don't panic.
According to Dr Kilah, instant gravy powder is a solid back–up option.
'The advantages of the instant version are speed and uniformity due to the carefully controlled commercial production,' he added.
'An instant gravy will be more likely to taste the same, regardless of who ends up making it.'
