Pie and Mash Liquor Recipe
There’s something deeply satisfying about recreating a dish that holds so much British heritage. This pie and mash liquor recipe is more than just a sauce, it’s a tribute to the comforting meals of East London’s past.
Ingredients
- 40 g Fresh parsley chopped Use flat-leaf parsley for stronger flavour and colour
- 2 tbsp Plain flour Sifted for thickening the sauce
- 2 tbsp Unsalted butter Helps form the roux base
- 500 ml Vegetable stock Or eel/chicken stock for authentic depth
- ½ tsp Salt Adjust to taste
- ¼ tsp White pepper For subtle heat without discolouring the sauce
- 1 tsp Vinegar or lemon juice Adds brightness and balance to the sauce
Instructions
- Melt the butter in a saucepan on medium heat2 tbsp Unsalted butter
- Stir in the plain flour to create a smooth roux2 tbsp Plain flour
- Gradually pour in the hot stock while whisking continuously500 ml Vegetable stock
- Once the sauce thickens, add the chopped parsley40 g Fresh parsley
- Simmer gently for 5–10 minutes
- Season with salt, white pepper, and a touch of vinegar or lemon juice½ tsp Salt, ¼ tsp White pepper, 1 tsp Vinegar or lemon juice