Sir Cliff Richard hit the headlines this week after boldly claiming to have the recipe for the ‘greatest gravy in the world’.
The 84-year-old music legend avoids the traditional method of mixing juices from a roast with a dash of wine and instead goes for a more unorthodox recipe.
He combines eight stock cubes from different flavours – including lamb, chicken, beef and vegetable – with boiling water.
He then adds two chopped fried onions to the mix, along with teriyaki, soy and Worcestershire sauce.
Several renowned chefs were quick to question the recipe, with Tom Brown, the Michelin-starred chef and owner of the Pearly Queen oyster bar in east London, calling it ‘absolutely vile’.
Now, scientists have waded in on the debate – and say that Cliff might be on to something with his recipe.
Dr Nathan Kilah, a food scientist from the University of Tasmania, claims that 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. Some folk even add Vegemite to their gravy for an extra umami boost,’ he explained in an article for The Conversation.
Sir Cliff Richard has hit the headlines this week after boldly claiming to have the recipe for the ‘greatest gravy in the world’
Acording to Dr Kilah, the basis of any good gravy is the juice from your roasting tray.
‘Roasting meats causes the fats to “render” and separate from the meat as a liquid,’ he explained.
‘The fat pools in the tray with flavour-rich meat juices.’
While the fat and water both carry flavour compounds, Dr Kilah warns that too much fat can give your gravy an ‘unpleasant mouthfeel’.
‘It’s worth pouring off the pan juices into a jug to allow the fat to separate from the liquid so you can control how much fat you’re adding,’ he advised.
While the meat juices form the basis of any good gravy, Dr Kilah says that your vegetables are also key.
‘One specific flavour compound identified as having a “gravy aroma” is known as 3-mercapto-2-methylpentan-1-ol,’ he explained.
‘This compound comes from roasted vegetables, so including some veggies in your roasting pan will give you more depth of gravy flavour.’
Scientists have waded in on the debate – and say that Cliff might be on to something with his recipe
Once you’ve combined your meat and vegetable juices, the next ingredient to add is flour, which will help to thicken up your gravy.
Which type of flour you use if up to you, although Dr Kilah advises opting for corn or arrowroot starch.
‘[Corn and arrowroot] have a higher percentage of starch than flour and a more neutral flavour,’ he said.
‘Wheat starch typically requires a larger quantity to be added and longer cooking to form a paste.’
Whichever starch you decide to use, add this to your meat and vegetable juices slowly, or you’ll risk lumps in your gravy.
Salt is the next ingredient to add, although Dr Kilah cautions that you shoud taste as you go.
‘The pan juices are typically concentrated as part of the gravy making process,’ he said.
‘Make sure you taste the gravy before seasoning, as salt will be concentrated by heating.’
Finally, the scientist advises adding a glug of red wine, and a dollop of ketchup.
‘Additional flavour components can be introduced by adding red wine, sherry, stock, or tomato sauce,’ he added.
‘These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami in the case of tomato sauce (natural glutamates, such as those found in MSG).
‘Some folk even add Vegemite to their gravy for an extra umami boost.’
If you taste your final 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.’
