Following in the footsteps of such important scientific breakthroughs as the formulas for the perfect bacon sandwich, perfect pancake, and perfect Yorkshire Pudding, the Royal Society of Chemistry in the UK claims to have come up with "a chemistry-based recipe for the perfect gravy."
Chemist and author John Emsley has fine-tuned a gravy recipe that includes a surprise ingredient: soy sauce. Why? To bring out the umami flavor of the gravy, he says.
Also in the mix: the juices of a roast joint of meat, flour, the water from boiling cabbage, iodized salt, pepper, and something called "gravy browning" (caramelized sugar). There you have it.