Gravy is one of those things that can be really really good when it is done well but can also spoil a meal when done badly. Now it appears that The Royal Society of Chemistry have come up with a recipe for the perfect gravy. They have published the recipe as part of their Food Year and hope that it will become widely used for Sunday Lunch. The secret ingredients appear to be dark soy sauce and iodized salt. If you want to try the recipe it is available from the link to the article or below where I have added it for my own reference.
The juices from a roast joint of meat, preferably beef
Vegetable water (cabbage)
Teaspoon of dark soy sauce.
Gravy browning if you prefer a darker gravy.
The joint should be cooked on a bed of halved onions, carrots and celery on to which juices from the meat will slowly trickle. When the meat is cooked, remove it from the roasting tin along with the vegetables. Sprinkle a small amount of plain flour over the meat juices and fat. Stir to form a dough (roux) gradually adding the water in which vegetables have been cooked, preferably cabbage water. Ensure all the meat juices and Marmite-like deposits on the bottom of the roasting dish have dissolved. Then add iodised salt to taste and a teaspoon of dark soya sauce (rather than gravy browning) or a little red wine. Simmer to reduce the volume of liquid to the right consistency, stirring occasionally.