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.
Put the saucepan over a low heat and add the butter to the pan. Leave until the butter has melted.
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.
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.
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.
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.
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.
Things you need
- Butter 25g
- Plain flour 25g
- Chicken stock 300 ml
- Malt vinegar