Chemists add soy sauce to ‘perfect’ gravy

- Last updated on GMT

The Royal Society of Chemistry in the UK has unveiled its recipe for the perfect gravy, which bears a striking resemblance to that of a 19th century cookbook writer.

According to the organization, the best gravy is made from the juices of a roast joint of meat (preferably beef cooked on a bed of onions, carrots and celery), flour, the water from boiling cabbage, iodised salt, pepper, gravy browning (for a darker colour), pepper, and – most controversially – a teaspoon of dark soy sauce.

The only difference from the recipe published by Mrs Beeton in her 1859 Book of Household Management​ is the soy sauce.

The monosodium glutamate (MSG) from the soya sauce is said to bring out the meaty (umami) flavour.

Related topics: Science

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