PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Mackerel Pickling Liquor

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

MARINADE · BARBECUED MACKEREL & OILY FISH

In the published recipe, this is the marinade for barbecued mackerel with celeriac mayonnaise. The same recipe pairs it with Celeriac Mayonnaise, the mayonnaise.

Ainsworth's marinade for barbecued mackerel & oily fish.

On the jar

MACKEREL

Method
shake
Yield
about 2 cups
Ingredients
4
Jar batch
0.5× recipe
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Ratio

Ratio by volume: OLIVE OIL 400 ml, W.WINE VINEGAR 100 ml
OLIVE OIL 400 mlW.WINE VINEGAR 100 ml

Ingredients

  • White Wine Vinegarabout 6 Tbsp (100 ml)
  • Olive Oil1¾ cups (400 ml)
  • Sugar1 pinch of sugar (1 g)
  • Salt1 pinch of salt (1 g)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR.
  2. Season to finish: SUGAR (a pinch), SALT (a pinch).
  3. Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

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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).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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