The ideal recipe for traditional British gravy can be obtained from juices from a joint of beef and the left over water from boiled cabbage, say scientists.
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."