Every Christmas Day, the pressure is on the chef to prep crispy roast potatoes, moist turkey and delicious gravy. But serving up a piping hot and beautifully cooked roast dinner is much easier said than done - which explains why nearly half of Brits are relieved when it's not their turn in the kitchen.
According to new research, gravy is the element people are most likely to have to start again, after messing it up on the big day. When it comes to consistency, 22 percent make it too lumpy while one-sixth end up with it too watery. But thankfully this year won't be quite as tricky for the host, as a scientist has claimed to have found to the perfect gravy.
Food expert Laura Rowe at Ocado Retail said: "For many people, Christmas dinner is their favourite part of the big day, however, being responsible for such an eagerly awaited meal can come with high expectations from guests.
"We believe there's a fun side to festive cooking so want to encourage the nation to enjoy the cooking just as much as the eating.
"To make it a little easier to perfect even the trickiest of elements, such as the gravy, we're sharing our favourite flavour-enhancing ingredients.
"We've even teamed up with a scientist to crack the code for the perfect jug of gravy, every time."
How to make the perfect gravy
Professor Mark Miodownik reveals the secrets to a smooth and tasty gravy, including serving temperature and the exact amount of time you need to stir the jug.
- Mark says gravy should be 115ml in volume - that's enough to cote the centrepiece and all the trimmings.
- He advises stirring for 2.5 minutes to result in a velvety smooth, lump-free consistency.
- Depth of flavour on a scale of one to five should be the highest at five, which means including all the juices from your roast plus additional seasoning.
- Mark adds that gravy should be served at a temperature of 69°C on Christmas Day, so it'll heat your plate but not burn your mouth.
How to give your gravy a glow-up
Once you've perfected the base of your gravy, you can have a think about jazzing it up with your favourite ingredients, to get a unique flavour and secret recipe that can be passed on to generations.
- Marmite - Love it or loathe it, a dash of Marmite works wonders for beef and vegan gravies. It's also perfect for glazing vegan pastry centrepieces.
- Black garlic - A match made in heaven for lamb or beef. Simmer your gravy while infusing the flavour of finely chopped whole cloves, or for added convenience, drop in a couple of teaspoons of pre-prepared black garlic paste.
- Gochujang - Gochujang is a Korean fermented red chilli pepper paste with a kick that'll add sweet, savoury and spicy layers to your gravy - perfect with a pork roast for any non-traditionalists out there.
- Raspberry jam - Jam melts quickly, contributing a sweet smoothness, which is perfect for turkey, or even goose - just make sure you opt for seedless.
- Sherry - A dry sherry, such as a fino, is a great way to add depth to a white meat gravy, just as if you were adding a glass of white wine.
- Mustard - Dijon mustard is also a winning addition to turkey gravy. Its mellow heat and rounded tanginess is ideal for brightening up rich sauces, adding a flavourful backbone to your turkey feast.
- Soy sauce - This ingredient's umami, salty notes serve to enhance and darken your gravy, whilst bringing out those meaty flavours.
How do you make your Christmas dinner gravy? Let us know in the comments.
