For centuries, the ideal consistency and colour of gravy has been a hotly contested topic at British dinner tables. Now, a major new survey commissioned by supermarket giant Asda has aimed to settle the debate once and for all, revealing the nation's definitive preferences for this Sunday roast staple.
The Gravy Grid: The Nation's Verdict
Asda polled 2,000 Brits on their optimal gravy colour, consistency, temperature, and serving size. The results were compiled into a definitive chart, dubbed the 'Gravy Grid', which pinpoints the ultimate gravy as a medium brown shade with a consistency that is just thick enough to coat the back of a spoon.
This places the perfect gravy at position 5B on the Gravy Grid. The research found that a significant 59 per cent of respondents prefer their gravy at this 'medium thickness'. In contrast, only five per cent favour a thin, broth-like gravy, while 35 per cent opt for a thick or very thick version.
Heat, Shine, and Serving Size
The survey delved deeper into the specifics of gravy service. When it comes to temperature, almost half (46 per cent) stated that gravy should be served very hot at precisely 74°C to create an aromatic steam when poured over meat and vegetables.
Regarding portion control, the majority (57 per cent) believe the first helping should be no more than 35ml, roughly equivalent to two large tablespoons. However, a substantial 35 per cent think you should be allowed double that amount, with enough to fill a Yorkshire pudding.
'The Gravy Grid should make for some great conversations at the dinner table this year,' said Sam Nixon, Asda's official 'Christmas Gravy Sommelier'. 'I've sniffed, swirled and slurped more gravy than I ever thought possible. Working with Asda's chefs has shown me what really matters to people – the heat, the shine, the viscosity.'
A Centuries-Old Culinary Staple
Gravy has been a fixture on European dinner tables since the 14th century. Food Lifestyle notes that one of its earliest mentions is in the 14th-century British recipe book The Forme of Cury. The word 'gravy' is thought to derive from the Old French word 'gravé', meaning a seasoned broth or sauce.
This research follows recent scientific advice on perfecting gravy. Dr Nathan Kilah, a food scientist from the University of Tasmania, suggested adding ingredients like teriyaki, soy, and Worcestershire sauce to 'broaden the flavour profile' through sweetness, acidity, and umami. He also endorsed instant gravy powder as a reliable backup for its consistency and speed.
So, as families gather for their next Sunday roast, the age-old question of how to serve the gravy may finally have an answer – straight from the nation's own preferences.
