Non-VegetarianLondon English cuisine Starters

Parsley Liquor

Name: Parsley Liquor
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: London English
Ingredients: 50 g fresh flat-leaf parsley; 40 g salted butter; 35 g Plain flour; 500 ml light fish stock; 1 tbsp Malt vinegar; 1 garlic clove; 0.5 tsp Fine sea salt; 0.25 tsp ground white pepper

A classic London East End savoury parsley sauce, glossy and vibrant green, traditionally ladled over minced beef pies and buttery mashed potatoes.

🇬🇧United Kingdom· London

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 115 kcal

Ingredients

0 of 8 gathered

Servings

50 g fresh flat-leaf parsley — finely chopped, stems removed
40 g salted butter — diced
35 g Plain flour — sifted
500 ml light fish stock — warm, or light vegetable stock
1 tbsp Malt vinegar — adds classic acidity
1 garlic clove — finely grated or minced
½ tsp Fine sea salt — to taste
¼ tsp ground white pepper — for delicate heat

Equipment

•Saucepan
•Balloon whisk
•Chef knife
•Chopping board
•Measuring jug

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 9 g
carbs: 8 g
fibre: 1 g
protein: 2 g
calories: 115 kcal

Instructions

1
Finely chop the fresh parsley leaves and tender stalks on a board.
2
Melt the butter in a medium saucepan over medium-low heat on the hob.
3
Add the grated garlic and sizzle for thirty seconds until fragrant.
4
Whisk in the plain flour to form a smooth roux (paste).
5
Cook the roux gently for two minutes without letting it brown.
6
Gradually pour in the warm stock in splashes, whisking constantly to prevent lumps.
7
Simmer the sauce gently for five minutes until lightly thickened and glossy.
8
Stir through the chopped parsley, malt vinegar, sea salt, and white pepper.
9
Simmer for two further minutes until the sauce turns bright pale green.
10
Ladle generously over hot meat pies and creamy mashed potato.

Chef's tips

Use ground white pepper instead of black pepper to maintain the sauce's clean, bright green appearance. If you prefer an extra smooth and vivid green liquor, blend half of the finished sauce with an immersion stick blender before serving.

Ingredient substitutions

light fish stock → light vegetable stock or chicken stock
salted butter → dairy-free block margarine or vegetable oil
malt vinegar → chilli vinegar or white wine vinegar

Storage

Store in an airtight container in the fridge for up to two days.

Reheating

Reheat gently in a small saucepan over low heat on the hob, whisking in a splash of water if thickened.

Common mistakes to avoid

•Adding all the stock at once, which causes stubborn flour lumps
•Cooking the parsley too long, which turns the colour dull khaki brown
•Letting the initial roux brown, darkening the final sauce colour

Serving suggestions

Ladle generously over hot minced beef pie and creamy mashServe alongside stewed or jellied eels with extra chilli vinegarDrizzle over steamed white fish and boiled new potatoes