Gravy is one of the hardest parts of Christmas dinner to get right – with almost a third of Brits (31%) having to start again from scratch due to messing up the sauce.
More than one in five Brits (22%) feel pressure to get the gravy just right, but struggle with the consistency – with 20% ending up with a watery gravy, while another 22% make it too lumpy.
The poll of 2,000 adults, who have cooked Christmas dinner, found that 23% have similarly ended up with a lumpy sauce for the cauliflower cheese.
And Yorkshire puddings (28%) and roast potatoes (27%) also commonly need to be re-done, due to not getting them perfect on the first attempt.
When it comes to vegetables, sprouts seem to be the biggest struggle for 12%, while 11% said carrots are their downfall.
And despite 76% claiming the food is one of their favourite things about Christmas, half (49%) are relieved when it’s not their turn to host – as 46% say expectations are always set too high.
It also emerged nearly a quarter (24%) struggle to get Christmas dinner timings right, with 32% admitting they’ve had to make something again from scratch after messing it up.
Laura Rowe, gravy guru and food expert at Ocado Retail, which commissioned the survey, 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.”
The average Yuletide-celebrating adult will prepare for the dinner seven days in advance, with it taking them a total of 5.6 hours on the actual day to get everything ready, from pots to plates.
Two-thirds prefer to be left alone in the kitchen while cooking the meal, with 64% feeling happy once it’s finally been served – and a further 47% feeling relieved.
And when it comes to gravy, one in five (20%) often find themselves making it at the end in a rush, according to the OnePoll study.
To combat this problem, Ocado Retail has teamed up with scientist, Mark Miodownik, to help the nation crack the code for the perfect gravy this Christmas.
In analysing the research findings, Professor Miodownik found the perfect jug of gravy should be:
- 115ml in volume – enough to coat the centrepiece and all the trimmings;
- Stirred for 2.5 minutes resulting 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;
- Served at a temperature of 69°C.
Laura Rowe added: “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.”
LAURA ROWE'S TOP TIPS FOR A FESTIVE GRAVY GLOW-UP:
- 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.
