Dads are being blamed for draining the Christmas gravy jug early, according to new research that reveals just how fiercely households guard their favourite festive sauce.
A quarter of people say fathers pour far too much gravy, and nearly half insist there’s always someone at the table who drenches their entire plate, leaving others short-changed.
Most respondents agreed that a fair first helping is just 35 millilitres – roughly two large spoonfuls – to ensure everyone gets a share. Yet more than a third believe diners should be allowed double that, enough to fill a Yorkshire pudding.
Gravy preferences are far from settled. While most people favour a medium-thick gravy, around a third like it thick or very thick, turning the festive gravy boat into a battleground.
Gravy has featured on European tables since the 14th century. Food Lifestyle notes that “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.” The publication adds that the word likely comes from the Old French “gravé”, meaning a seasoned broth or sauce.
The new findings come from a survey of 2,000 adults commissioned by Asda to uncover the nation’s ideal gravy colour, consistency, temperature and serving size.
When it comes to heat, almost half believe gravy should be very hot – precisely 74°C – to release a rich, steamy aroma when poured over meat and vegetables.
Asda has even appointed 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 follows recent scientific guidance on crafting the perfect gravy. Dr Nathan Kilah, a food scientist from the University of Tasmania, said that adding ingredients such as teriyaki, soy and Worcestershire sauce can “broaden the flavour profile through sweetness, acidity and umami.”
Dining and Cooking