"Some Brits like theirs thick and meaty, using the Yorkshire Pudding as a vessel. But others are convinced that gravy should be thin and broth-like, poured all over the plate. To settle the debate once and for all, Asda surveyed 2,000 Brits about the 'correct' shade and consistency of gravy. Their results revealed that the ultimate gravy should be medium brown and just thick enough to coat a spoon."
"Gravy has been a staple on dinner tables across Europe since the 14th century, according to Food Lifestyle. '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,' it explained in a feature. 'It is thought the word "gravy" is derived from the Old French word "gravé", meaning a seasoned broth or sauce.'"
Asda surveyed 2,000 Brits about gravy shade, consistency, temperature, and serving size. The majority preference is a medium brown gravy with medium thickness, described as just thick enough to lightly coat a spoon. The Gravy Grid indicates shade 5B as the ideal colour. For serving size, 57% prefer no more than 35ml for the first helping, while 35% favour double that amount. Preferences for thickness show 59% like medium thickness, 35% prefer thick or very thick, and 5% prefer thin, broth-like gravy. Gravy origins trace back to 14th-century Britain, with the word deriving from Old French 'gravé'.
Read at Mail Online
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