This article was last updated on April 16, 2022
Boffins at the Royal Society of Chemistry discovered the yummy treat, reports The Daily Express .
And to make it even more delicious, the scientists have added a teaspoon of dark soya sauce – red wine can be used as an alternative – to the ingredients of meat juices, flour, iodised salt, pepper and vegetable water.
Chemical scientist John Emsley said a good gravy has a lot of nutrients, including protein, vitamins B1 and B6, riboflavin, iodine and nicotinic acid.
He added: “Gravy is a way to recover proteins, essential vitamins and minerals that may be lost on roasting a joint of meat and when cooking vegetables.”