PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Cedarmill Chippy

Independent adaptation of a publicly published Graham Campbell recipe. Not affiliated with, sponsored by, or endorsed by Graham Campbell.

From a starred kitchen.

Ratio

Ratio by volume: Ketchup 87 ml, Malt Vinegar 200 ml
Ketchup 87 mlMalt Vinegar 200 ml

Ingredients

  • Ketchup — 100g ketchup
  • Brown Sauce — 100g brown sauce
  • Malt Vinegar — 200ml distilled malt vinegar
  • Salt — salt (2 g)

Method

  1. Pour to the lines in order (bottom → top): Ketchup, Malt Vinegar.
  2. Add finishing notes: Brown Sauce, Salt.
  3. Cap the jar and shake until emulsified.

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4 kitchens · 5 stars · 4 national awards

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Provenance

Graham Campbell. Scottish. Cited awards include: Michelin 1* (Ballachulish House, historical).

Originally published as Chippy Sauce.

Adapted from a Graham Campbell recipe (Graham Campbell / Great British Chefs (lamb kofta)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Graham Campbell / Great British Chefs (lamb kofta) (published as “Chippy Sauce”). Full citation lives in Provenance.

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