How to make your own parsley liquor
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.
- Parsley liquor is a form of gravy linked closely to the East End of London and the local specialty, Pie and Mash.
- Put the saucepan over a low heat and add the butter to the pan.
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.
David Robinson has written professionally since 2000. He is a Fellow of the Royal Geographical Society and the Royal Meteorological Society. He has written for the "Telegraph" and "Guardian" newspapers in the U.K., government publications, websites, magazines and school textbooks. He holds an honors Bachelor of Arts in geography and education and a teaching certificate from Durham University, England.