Very Easy Pie Liqour
When you're teenager gets up at 1pm on a Sunday and he asks for a family steak pie and liquor!
Prep Time 10 minutes
Cook Time 10 minutes
Ingredients:
- 30-50 g Parsley
- 50 g Butter
- 100 g plain flour
- 500 ml Stock of choice
Instructions:
- Finely chop the parsley
- Melt the butter in a saucepan
- Add the plain flour and stir
- Add the stock bit by bit, while stirring vigorously
- simmer for 5 minutes until thick
Tips / Notes
There are so many ways to adapt this sauce because it’s simply a roux with herbs. Traditionally it is made with using the water left over from boiling eels, we chose to make it with chicken stock! Once you’ve made the base, you can add whichever herbs you like to suit the meal you’re making. If your roux turns a little lumpy while cooking, don’t panic, a whisk usually smooths it out in no time. If you’d like a thicker sauce, simply add a little more flour, making
sure it’s fully stirred into the butter and cooked through before adding the milk.
I also made mashed potatoes, which the teenager wasn’t convinced about after a previous lumpy experience! My secret to perfectly smooth mash is using a potato ricer, then giving it a quick whisk. Add warm milk, butter, cream, or all three and you’ll end up with the silkiest, creamiest mashed potatoes every time.
My top tip to finely chopped herbs is a mezzaluna
We had enough liquor left to have on our fish the next day, it was delicious.
Did you make this recipe?
We’d love to see! Tag us @thefoldinglady
