PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Ivoryhouse Mackerel Pickling Liquor

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

Mackerel Pickling Liquor from a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 100 ml, Olive Oil 400 ml
White Wine Vinegar 100 mlOlive Oil 400 ml

Ingredients

  • White Wine Vinegar — 100ml of white wine vinegar
  • Olive Oil — 400ml of olive oil
  • Sugar — 1 pinch of sugar (1 g)
  • Salt — 1 pinch of salt (1 g)

Method

  1. Pour to the lines in order (bottom → top): White Wine Vinegar, Olive Oil.
  2. Add finishing notes: Sugar, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 3 stars · 0 national awards

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Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Originally published as Mackerel Pickling Liquor.

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Great British Chefs (barbecued mackerel with celeriac mayonnaise)).

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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 Paul Ainsworth / Great British Chefs (barbecued mackerel with celeriac mayonnaise) (published as “Mackerel Pickling Liquor”). Full citation lives in Provenance.

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