Whatever floats your boat: Why Britons can't agree on the perfect recipe for gravy

A little too thick, a little too thin – the consistency of the gravy can ruin an entire Sunday lunch.

Now a poll has found that a third of Britons have argued over the recipe, with families divided on how it should be served.

Some 35 per cent of those surveyed had rowed about gravy, with its thickness, colour and preparation all sources of heated debate.

Young people are particularly passionate about the issue – with some 56 per cent of Gen-Z respondents having had a gravy-related argument, compared with just 17 per cent of over-65s. 

Aldi’s poll of 2,000 people found the national preference is for medium-brown, medium-thick beef gravy, prepared with granules and served with roast beef.

An estimated 11 million litres – enough to fill four Olympic-sized swimming pools – is consumed weekly. 

Darker gravy is particularly popular in Brighton, with 37 per cent preferring it dark or very dark brown, while Leicester favours a very light shade.

Cambridge is home to the thickest gravy, but in Belfast as many as 6 per cent fancy a water-like consistency. 

Diners in Sheffield demand a generous helping - one in four want everything on their plate covered and 9 per cent enjoy a meal swimming in gravy.

Overall, one in three said their mother’s gravy was best. The findings come as the average Briton prepares to eat their first roast of the season this weekend. 

But best to check you have enough granules ahead of time, as gravy was named the worst item to run out of during lunch – ahead of meat, potatoes and Yorkshire puddings.

It was also voted a perfect accompaniment for bangers and mash by 65 per cent of those polled, while 61 per cent enjoy it with chips and half with toad in the hole. 

More unorthodox habits include having it with cereal – and even contemplating taking a bath in gravy.

Julie Ashfield, chief commercial officer of Aldi UK, said: ‘With 13million units sold each year, our sales prove just how essential gravy is to the nation’s meals.’