Scientists reveal the formula for the perfect GRAVY – as Sir Cliff Richard claims his recipe is the ‘best in the world’

Sir Cliff Richard made headlines this week after he boldly claimed to have the recipe for the ‘world’s largest gravy’.

The 84-year-old music legend eschews the traditional method of mixing juices from a roast with a splash of wine and instead opts for a more unorthodox recipe.

He combines eight stock cubes of different flavors – including lamb, chicken, beef and vegetables – with boiling water.

He then adds two chopped fried onions to the mix, along with teriyaki, soy and Worcestershire sauce.

Several renowned chefs quickly questioned the recipe, with Tom Brown, the Michelin-starred chef and owner of East London oyster bar Pearly Queen, calling it ‘absolutely despicable’.

Now scientists have joined the debate and say Cliff may 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 flavor profile’.

‘These ingredients will broaden the flavor profile through sweetness (sugar), acidity (vinegar, citric acid and malic acid) and umami. Some people even add Vegemite to their gravy for an extra umami boost,” he explained in an article for The conversation.

According to Dr. Kilah is the basis of every good gravy, the juice from your roasting pan.

“Roasting meat causes the fats to ‘run’ and separate from the meat as a liquid,” he explained.

‘The fat puddles in the container with tasty meat juices.’

Although the fat and water both contain flavorings, Dr. Kilah warns that too much fat can give your gravy an “unpleasant mouthfeel.”

“It’s worth pouring the juices from the pan into a jug to allow the fat to separate from the liquid so you can control how much fat you add,” he advised.

Although the meat juices are the basis of any good gravy, says Dr. Kilah that your vegetables are also crucial.

“One specific flavoring that has been identified as having a “gravy flavor” is known as 3-mercapto-2-methylpentan-1-ol,” he explained.

“This compound comes from roasted vegetables, so adding some veggies to your casserole will give you a deeper gravy flavor.”

Once you’ve combined your meat and vegetable juices, the next ingredient to add is flour, which will help thicken your gravy.

Which type of flower you use is up to you, although Dr. Kilah recommends choosing corn or arrowroot starch.

“(Corn and arrowroot) have a higher percentage of starch than flour and a more neutral taste,” he said.

“Wheat starch typically requires a larger amount of addition and a longer cooking time to form a paste.”

Whatever starch you choose, add it slowly to your meat and vegetable juices or you risk creating lumps in your gravy.

Salt is the next ingredient to add, although Dr. Kilah cautions that you should 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 because heating concentrates the salt.”

Finally, the scientist recommends adding a splash of red wine and a dollop of ketchup.

“Additional flavor components can be added by adding red wine, sherry, stock or tomato sauce,” he added.

‘These ingredients will broaden the flavor profile through sweetness (sugar), acidity (vinegar, citric acid and malic acid) and umami in the case of tomato sauce (natural glutamates, such as those found in MSG).

“Some people even add Vegemite to their gravy for an extra umami boost.”

If you taste your last gravy and aren’t happy with it, don’t panic.

According to Dr. Kilah, instant gravy powder is a solid backup option.

“The advantages of the instant version are speed and uniformity thanks to carefully controlled commercial production,” he added.

“An instant gravy will probably taste the same no matter who ends up making it.”