How to make your own parsley liquor

Written by david robinson
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How to make your own parsley liquor
Grow parsley on a kitchen window-sill, so it is always fresh when you need it. (Jupiterimages/Comstock/Getty Images)

Parsley liquor is a form of gravy linked closely to the East End of London and the local specialty, Pie and Mash. The parsley gives the gravy not only a distinctive taste but also a green colour reminiscent of mint sauce. Making your own parsley liquor takes less than 10 minutes, requires no specialist equipment or culinary skills, and adds a traditional touch to a warming winter dish.

Skill level:
Moderately Easy

Things you need

  • Butter 25g
  • Plain flour 25g
  • Chicken stock 300 ml
  • Parsley
  • Salt
  • Pepper
  • Malt vinegar

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  1. 1

    Put the saucepan over a low heat and add the butter to the pan. Leave until the butter has melted.

  2. 2

    Add the flour to the molten butter, a little at a time. Stir the mixture as you add the flour to prevent the formation of lumps. Cook for a minute to produce a white sauce.

  3. 3

    Add the stock to the butter and flour, and stir to combine the ingredients. Increase the heat and bring the pan to the boil, stirring all the time.

  4. 4

    Chop 4 tablespoons of freshly cut parsley leaves finely, making sure to avoid the inclusion of any stalks. Add the chopped parsley, seasoning to taste and a teaspoon of malt vinegar. Give the pan a final stir to distribute the ingredients evenly throughout the gravy, and then serve while still hot.

Tips and warnings

  • For a vegetarian option, replace the chicken stock with either vegetable stock or water.
  • If you omit the stirring, the flour will form lumps and the liquor will not be smooth and creamy.

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