A poll of 2,000 adults who celebrate the festive season found 13 per cent struggle with the stuffing and 23 per cent make a lumpy sauce for the cauliflower cheese, resulting in them having to start from scratch.
When it comes to vegetables, sprouts seem to be the biggest struggle for 12 per cent while 11 per cent said carrots are their downfall.
Despite 76 per cent claiming it’s one of their favourite things about Christmas, 49 per cent are relieved when it’s not their turn to host, with 46 per cent saying expectations are always set too high.
It emerged nearly a quarter (24 per cent) struggle to get Christmas dinner timings right with 32 per cent admitting they’ve had to make something again from scratch after messing it up.
Laura Rowe, gravy guru and food expert at Ocado Retail, which commissioned the survey, said: “For many people, Christmas dinner is their favourite part of the big day, however, being responsible for such an eagerly awaited meal can come with high expectations from guests.
"We believe there's a fun side to festive cooking so want to encourage the nation to enjoy the cooking just as much as the eating.”
The average Yuletide celebrating adult will prepare for the dinner seven days in advance, with it taking them a total of 5.6 hours on the actual day to get everything from pots to plates.
Two thirds prefer to be left alone in the kitchen while cooking the meal, with 64 per cent feeling happy once it’s finally been served, and a further 47 per cent feeling relieved.
Gravy (31 per cent) is the element of Christmas dinner people are most likely to have to start again after messing up on the day - with Yorkshire puddings (28 per cent) and roast potatoes (27 per cent) falling shortly behind.
When it comes to gravy consistency, 22 per cent make it too lumpy while 20 per cent always end up with a gravy that’s too watery.
And more than a fifth (22 per cent) feel pressure to get the gravy right, with 20 per cent often making it at the end in a rush, according to the OnePoll study.
To combat this problem Ocado Retail has teamed up with scientist, Mark Miodownik, to help the nation crack the code for the perfect gravy this Christmas.
In analysing the research findings, Professor Miodownik found the perfect jug of gravy should be:
- 115ml in volume - enough to coat the centrepiece and all the trimmings.
- Stirred for 2.5 minutes resulting in a velvety smooth, lump-free consistency.
- Depth of flavour on a scale of one to five should be the highest at five, which means including all the juices from your roast plus additional seasoning.
- Served at a temperature of 69°C.
Laura Rowe added: "To make it a little easier to perfect even the trickiest of elements, such as the gravy, we’re sharing our favourite flavour-enhancing ingredients.
"We’ve even teamed up with a scientist to crack the code for the perfect jug of gravy, every time.”
Laura Rowe's top tips for a festive gravy glow-up
- MARMITE - Love it or loathe it, a dash of Marmite works wonders for beef and vegan gravies. It’s also perfect for glazing vegan pastry centrepieces.
- BLACK GARLIC - A match made in heaven for lamb or beef. Simmer your gravy while infusing the flavour of finely chopped whole cloves, or for added convenience, drop in a couple of teaspoons of pre-prepared black garlic paste.
- GOCHUJANG - Gochujang is a Korean fermented red chilli pepper paste with a kick that’ll add sweet, savoury and spicy layers to your gravy - perfect with a pork roast for any non-traditionalists out there.
- RASPBERRY JAM - Jam melts quickly, contributing a sweet smoothness, which is perfect for turkey, or even goose – just make sure you opt for seedless.
- SHERRY - A dry sherry, such as a fino, is a great way to add depth to a white meat gravy, just as if you were adding a glass of white wine.
- MUSTARD - Dijon mustard is also a winning addition to turkey gravy. Its mellow heat and rounded tanginess is ideal for brightening up rich sauces, adding a flavourful backbone to your turkey feast.
- SOY SAUCE - This ingredient’s umami, salty notes serve to enhance and darken your gravy, whilst bringing out those meaty flavours.
