Liquor sauce

Liquor is a traditional sauce that’s typically served with pie and mash. Although there are many variations, the sauce is usually made with a combination of chopped parsley leaves, chicken stock, butter, flour or cornflour, and (often) roasted and puréed garlic cloves.

The butter is melted in a saucepan over medium heat, and cornflour (or plain flour) is added in order to form a paste. Chicken stock is gradually stirred in, the mixture is brought to a simmer, and garlic and parsley are stirred into the sauce. Once it becomes smooth and thick, it’s served with hot beef pies, mashed potatoes, and often jellied eels on the side.

This complete meal is most popular in the East End of London. In the past, parsley liquor was made with the leftover stock after cooking the eels.