{"title":"Sauces, ketchup \u0026 co.","description":"\u003ch2\u003eArtisan sauces: ketchup, mustard, and everything in between\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSauces\u003c\/strong\u003e are liquid or creamy condiments that you serve with food or use for seasoning in the kitchen. At Leni \u0026amp; Hans, the range extends from tomato ketchup, barbecue sauce, and mustard to soy sauce and classic gravy. Our producers are based in Hesse, Berlin, Swabia, the Moselle region, Leipzig, the Oberberg district, the Southern Palatinate, and Austria.\u003c\/p\u003e\n\u003ch2\u003eFour sauce families\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eReduced sauces\u003c\/strong\u003e like ketchup, barbecue, curry, and fruit sauces are made from tomato paste or fruit purée, sugar, vinegar, and spices. The longer they simmer, the thicker they become—some producers therefore avoid using thickening agents altogether.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold emulsions\u003c\/strong\u003e like burger, Caesar, or Café de Paris sauce are based on rapeseed oil and egg yolk, similar to mayonnaise. They are served cold because heat would break the emulsion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMustard\u003c\/strong\u003e is a world of its own: ground mustard seeds with vinegar, water, and salt; depending on the seed, it ranges from mild to hot, and as fruit mustard, it may also contain pear, fig, or raspberry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermented seasoning sauces\u003c\/strong\u003e are aged for months. For soy sauce, microorganisms work in soy and wheat; for fish sauce, in fish and salt; and for the seasonings from Genusskoarl, in lupine and oats. This process creates the savory flavor that Japanese cuisine calls umami. Gravy does not belong to any of these groups: it is made by long reduction of bones and roasted vegetables.\u003c\/p\u003e\n\u003ch2\u003eHow to recognize a good sauce\u003c\/h2\u003e\n\u003cp\u003eThe ingredient list begins with the most abundant ingredient. If tomato paste or fruit is listed first and the percentage is specified, you know what the sauce is based on—at Ketchup zum heiligen Stein, it is 43% double-concentrated tomato paste; in the plum sauce from Sossen Eckart, it is 66% plums. The heat level is also usually indicated: Eckart works with a chili scale, Ketchup zum heiligen Stein with levels labeled mild, savory, and hot. For emulsion sauces and mustard, look out for allergens like egg, mustard, and celery.\u003c\/p\u003e\n\u003ch2\u003eOur sauce producers\u003c\/h2\u003e\n\u003cp\u003eOur top seller is the \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003esavory ketchup\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-zum-heiligen-stein\"\u003eKetchup zum heiligen Stein\u003c\/a\u003e from Lich near Giessen, medium-hot and thick enough to hold on a spoon; their sister varieties, mild and \u003ca href=\"\/en\/products\/ketchup-scharf\"\u003ehot ketchup\u003c\/a\u003e with cayenne pepper, are also very popular. The \u003ca href=\"\/en\/products\/bratensosse\"\u003egravy\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-benz-feinkostmanufaktur\"\u003eBenz Feinkostmanufaktur\u003c\/a\u003e is reduced for at least 24 hours in their butcher shop in Köngen and is enough for about four servings.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e from the Moselle region cooks grill sauces like the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003ebarbecue sauce with hickory smoked salt\u003c\/a\u003e and whips up cold sauces for burgers and salads. \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eSossen Eckart\u003c\/a\u003e cooks in Berlin, including the vegan \u003ca href=\"\/en\/products\/berliner-curry-sauce\"\u003eBerlin curry sauce\u003c\/a\u003e made from tomato and orange juice. Things get fruity at \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei\u003c\/a\u003e from Styria, for example with the \u003ca href=\"\/en\/products\/grillsauce-sweet-sour\"\u003esweet \u0026amp; sour grill sauce\u003c\/a\u003e with peach.\u003c\/p\u003e\n\u003cp\u003eMustard comes from two directions: \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e from Leipzig has organic mustard made at Georgsenf in Halle, such as the \u003ca href=\"\/en\/products\/bio-fruchtiger-senf\"\u003eorganic fruity mustard\u003c\/a\u003e with apple and quince; \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind\u003c\/a\u003e from Wiehl makes fruit mustards like the \u003ca href=\"\/en\/products\/birnensenf\"\u003epear mustard\u003c\/a\u003e with 63% pears, as well as barbecue sauces with whiskey or local beer. \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl\u003c\/a\u003e from the Weinviertel region brews \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eorganic soy sauce\u003c\/a\u003e in the shoyu style using Austrian soy, while \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig\u003c\/a\u003e from the Southern Palatinate contributes ready-made salad dressings.\u003c\/p\u003e\n\u003ch2\u003eSauces on the family table\u003c\/h2\u003e\n\u003cp\u003eOn burger night, three jars of ketchup are lined up, along with burger sauce and a smoky barbecue sauce—so everyone can find their preferred level of heat. For currywurst, heat the curry sauce briefly, and bake the fries in the oven. For Sunday evening snacks, hot mustard goes with bratwurst and fig mustard with mountain cheese. In a wok, one or two tablespoons of soy sauce or teriyaki sauce are enough for vegetables and chicken; a pho gets its base note from a splash of fish sauce. And the gravy saves Sunday dinner if the roast doesn't yield much juice: just add, heat, and serve with spätzle and dumplings.\u003c\/p\u003e\n\u003ch2\u003eBuying and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor tasting:\u003c\/strong\u003e Ketchup sets with small jars and seasonings in 100-ml bottles are a great starting point.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor the pantry:\u003c\/strong\u003e Ketchup in a 400-g jar or as a set of three, soy sauce and WienerWürze in 250 ml.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRefrigerate after opening:\u003c\/strong\u003e Emulsion sauces with egg and many fruit sauces should be kept in the fridge once opened; mustard as well, so it retains its heat.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFermented seasonings:\u003c\/strong\u003e Soy sauce and fish sauce are salty and therefore keep for a long time; store them in a dark place and keep them sealed.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWith alcohol:\u003c\/strong\u003e The barbecue sauces from Königskind contain whiskey or local beer, the peach sauce from Wajos 6% whiskey—for children, stick to the mild ketchup.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eKetchup, mustard, or seasoning sauce\u003c\/h2\u003e\n\u003cp\u003eThis category is divided into three shelves. Under \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Grill Sauces\u003c\/a\u003e, you will find tomato ketchup, barbecue, curry, and fruit sauces for the grill and fries. \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003eMustard\u003c\/a\u003e features organic mustard in mild, fruity, and hot varieties, as well as fruit mustard with pear, fig, and raspberry. In \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eSeasoning Sauces\u003c\/a\u003e, you will find soy sauce, fish sauce, WienerWürze, cold egg-yolk-based sauces, salad dressings, and gravy. Dry seasoning can be found next door under \u003ca href=\"\/en\/collections\/kategorie-salz-gewuerze\"\u003eSalt \u0026amp; Spices\u003c\/a\u003e, and everything together under \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning \u0026amp; Refining\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrdering sauces online\u003c\/h2\u003e\n\u003cp\u003eWhether it's ketchup for the grilling season, mustard for a snack, or soy sauce for the wok: you can order sauces online from Leni \u0026amp; Hans, and your package will arrive within 1–3 days.\u003c\/p\u003e","products":[{"product_id":"ketchup-mild","title":"Mild ketchup","description":"\u003ch2\u003eMild Ketchup from Zum Heiligen Stein. Sweet, tomatoey, with no heat – the ketchup for the family table and fine dining.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMild Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade ketchup from Lich near Giessen: 43 percent double-concentrated tomato paste, cane sugar, vinegar with raspberry juice, bell pepper, and spices, mild instead of spicy, in a 400g jar. No thickeners, no flavor enhancers, no preservatives, vegan – a ketchup where the tomato takes center stage.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMild Ketchup\u003c\/strong\u003e is the variety we recommend to families with children at the table – and yet it can do more in the kitchen than just accompany fries. It has the same base as the spicy ketchup, only mild instead of medium-hot: the tomato is at the forefront, the sweetness of the cane sugar is behind it, and the acidity of the vinegar with raspberry juice keeps both in balance. For us, it is the second best-selling variety after the spicy one, and many customers order both together – one for the adults, one for the children.\u003c\/p\u003e\n\n\n\u003ch3\u003eMild doesn't mean bland: Tomato that tastes like tomato\u003c\/h3\u003e\n\n\n\u003cp\u003eAnyone trying this mild ketchup for the first time will first notice what is missing: the heat that burns quietly in the background even in many supermarket ketchups. Then you notice what is there: a dense, almost fruity tomato flavor that comes from the high proportion of double-concentrated paste, plus a sweetness that remains light, and an acidity that is more reminiscent of fruit than vinegar. Bell pepper adds color and a hint of spice that quickly fades away.\u003c\/p\u003e\n\n\n\u003cp\u003eThe consistency is thick, as with all varieties from this producer – a ketchup for spooning rather than pouring. Anyone expecting a thin ketchup for shaking out of a bottle will find this jar too firm. In return, it stays on the plate where it belongs instead of running under the fries.\u003c\/p\u003e\n\n\n\u003cp\u003eAnd one limitation: mild refers to the heat, the sugar remains. With around 36 grams of sugar per 100 grams, it corresponds to a classic tomato ketchup – the sweetness is part of the recipe. It is not suitable for those looking for a sugar-free ketchup.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor children, for fish, for everything delicate\u003c\/h3\u003e\n\n\n\u003cp\u003eThe first use is the obvious one: fries, potato wedges, fish sticks, pasta with ketchup – the children's kitchen where a mild ketchup is needed and a ketchup with real tomatoes is a plus. Children who are used to ketchup from a bottle often only notice the difference subconsciously; their parents, however, notice it immediately.\u003c\/p\u003e\n\n\n\u003cp\u003eThe second use is what the manufacturer originally had in mind: fine dining. A dollop with grilled fish or shrimp, where a hot ketchup would overpower the fish. With fried Maultaschen. As a base for a dressing for arugula with pine nuts: mix one tablespoon of ketchup with three tablespoons of olive oil, a little lemon, and garlic. Or as a cocktail sauce – two tablespoons of ketchup, one tablespoon of mayonnaise, a splash of cognac – with shrimp and eggs.\u003c\/p\u003e\n\n\n\u003cp\u003eFor children who help with the cooking, mild ketchup is an ingredient they can dose themselves: on pizza before adding toppings, in the ground meat mixture for meatballs – two tablespoons per 500 grams of meat provide binding and tomato flavor – or as a dip for raw vegetables if carrots and bell peppers would otherwise be left untouched. And for adults who can only handle mild things in the evening, it is the perfect ketchup for a late-night meal.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For homemade currywurst, briefly heat the mild ketchup with a teaspoon of curry powder and a little water – the tomato carries the curry better than any ready-made sauce. Those who prefer it hotter should use the \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003eSpicy Ketchup\u003c\/a\u003e instead.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe same base as the original, only mild\u003c\/h3\u003e\n\n\n\u003cp\u003eThe mild ketchup is the mild variation of the original. The original, the spicy version, was created in the kitchen of the family restaurant Zum Heiligen Stein in Muschenheim, because a suitable sauce to go with their farm's own lamb sausages was missing from the market. For the mild version, the recipe remained the same except for the heat: the tomato paste from Northern Italy, the cane sugar, the vinegar with raspberry juice, the bell pepper, and the spice blend, the composition of which is a trade secret.\u003c\/p\u003e\n\n\n\u003cp\u003eThe reason a mild ketchup still tastes like something is the tomato content: there are around 400 grams of double-concentrated tomatoes in every kilo of ketchup. This is why the tomato provides the binding itself and the color turns dark red all on its own. It is stirred and bottled by hand in small batches at the production facility in Lich near Giessen. The lamb on the label stands for the sausages that started it all.\u003c\/p\u003e\n\n\n\u003cp\u003eThe mild ketchup received two stars at the 2021 Great Taste Awards from the British Guild of Fine Food and one star in 2025.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe ketchup that is usually ordered in pairs\u003c\/h3\u003e\n\n\n\u003cp\u003eMany customers order the mild ketchup together with the spicy one: one jar for the kids, one for the adults, both on the table during barbecues. Those who want to provide for the whole family in one order will find the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003e3-piece ketchup set\u003c\/a\u003e, containing mild, spicy, and hot, all together.\u003c\/p\u003e\n\n\n\u003cp\u003eIn everyday life, it is the jar that sits at the children's table, yet is still used by adults once the spicy one is gone – because it tastes like tomato rather than \"kids' ketchup.\" Once people have tried it with fish, they often only buy it for that purpose.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, mild is the safe choice if you aren't sure how spicy the recipient likes it: everyone enjoys it, and those who want more heat can add it themselves. Perfect for children's birthdays, housewarmings, or barbecue evenings with friends who have small children.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA mild ketchup from Lich – for children, for fish, and for anyone who eats ketchup because of the tomato.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"400 g","offer_id":57547984830796,"sku":"049ZGS0001","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-ketchup-mild.png?v=1788364082"},{"product_id":"ketchup-wuerzig","title":"Spicy ketchup","description":"\u003ch2\u003eSpiced Ketchup from Zum Heiligen Stein. Medium-hot tomato ketchup, thick enough for a spoon, from a restaurant kitchen in Hesse.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpiced Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade ketchup from Lich near Giessen: 43 percent double-concentrated tomato paste, cane sugar, vinegar with raspberry juice, bell pepper, and spices, in a 400g jar. No thickeners, no flavor enhancers, no preservatives, vegan – in a jar because it is too thick for a squeeze bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpiced Ketchup\u003c\/strong\u003e is our best-selling ketchup by far, significantly outselling all other varieties and brands in our shop. The reason is simple: it is the variety that goes with everything. Medium-hot, fruity, with noticeably more tomato and spice than what comes out of a plastic bottle – and yet an all-rounder rather than a specialty product for a single dish. Bratwurst, fries, burgers, steak: a jar is a permanent fixture in the refrigerators of many of our customers, and the next order comes as soon as it’s empty.\u003c\/p\u003e\n\n\u003ch3\u003eMedium-hot means: spice you can taste, heat that warms instead of burns\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is tomato: dark red, thick, sweet from cane sugar, with an acidity that remains well-rounded. This is ensured by the vinegar with raspberry juice, which the manufacturer uses instead of pure spirit vinegar: the acidity feels rounder, fruitier, and less sharp on the nose. Then come the bell peppers and the spice blend, which Boris Sauerborn keeps to himself, with a heat that lingers in the finish but never burns. Children usually eat this spiced ketchup without any issues; for those who want real heat, there is the \u003ca href=\"\/en\/products\/ketchup-scharf\"\u003eHot Ketchup\u003c\/a\u003e with cayenne pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is the second difference. Because there are about 400 grams of tomatoes in every kilo of ketchup, the fruit does the thickening: the ketchup is naturally thick, almost like a paste, and comes out of the jar with a spoon. Anyone opening it for the first time is often surprised at how little it pours – this is intentional.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation must be mentioned: the sugar. With a good 36 grams of sugar per 100 grams, it falls within the range of a classic tomato ketchup, and the sweetness is part of the recipe. It is not suitable for those who need a sugar-reduced sauce. However, for anyone looking for a ketchup that tastes like tomato instead of syrup, this is the right choice. And one more limitation: those expecting a thin, pourable ketchup will find this jar to be too thick – it is made for spooning.\u003c\/p\u003e\n\n\u003ch3\u003eWith bratwurst, on a burger, in a marinade\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is grilled bratwurst with a dollop of spiced ketchup on the side rather than on top. This way, the crust stays crispy, and you can portion it yourself. Just as good: fries and oven potatoes, pork chops and neck steaks, spare ribs, meatloaf, meatballs. On a burger, a tablespoon replaces the usual combination of ketchup and sauce because it brings both: sweetness, acidity, and spice.\u003c\/p\u003e\n\n\u003cp\u003eFor weekend breakfast, it goes with scrambled eggs and fried potatoes; for dinner, with fish fingers and mashed potatoes – dishes where a standard ketchup would only contribute sweetness, whereas this one adds spice as well.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it is more than just a dip. Two tablespoons in gravy add tomato and depth. With a splash of oil, a little honey, and pepper, it becomes a marinade for chicken thighs or ribs that can be left to marinate overnight before hitting the grill. For a quick dinner: pasta with fried bacon and onions, finish by stirring in two spoonfuls of ketchup. And children who only eat potatoes with ketchup will prefer them with this one.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Keep the jar in the fridge after opening and keep a long spoon next to it. For those who want the three classics—mild, spiced, and hot—together, get the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003eKetchup 3-piece set\u003c\/a\u003e—five percent cheaper as a set.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Zum Heiligen Stein restaurant in Muschenheim\u003c\/h3\u003e\n\n\u003cp\u003eThe ketchup was invented because there was no suitable sauce to be bought for the lamb bratwursts at the Zum Heiligen Stein restaurant. The restaurant is located in Muschenheim, a district of Lich near Giessen, and is owned by the Sauerborn family; the bratwursts came from their own sheep. In the restaurant kitchen, Boris Sauerborn cooked tomato paste, sugar, vinegar, and spices until the guests started asking for the recipe. The sauce for the lamb bratwurst became a product of its own, and the product became a gourmet manufactory that now produces five types of ketchup and supplies over 600 retailers. The spiced version is the original – the other varieties are variations of it.\u003c\/p\u003e\n\n\u003cp\u003eThe tomatoes come from Northern Italy as double-concentrated paste; Sauerborn visited the supplier there himself. This high proportion is the foundation for everything else: color, consistency, and flavor come from the fruit rather than additives. Mixing, filling, and labeling are done by hand in Muschenheim, in small batches. The jar with the lamb on the stone is the trademark – the lamb for the bratwursts that started it all, the stone for the \"Heiliger Stein,\" the prehistoric stone monument on the edge of the village that gave the restaurant its name.\u003c\/p\u003e\n\n\u003cp\u003eAt the 2025 Great Taste Awards by the British Guild of Fine Food, the spiced ketchup received two stars, following a single star in 2021 – the jury praised the balance of acidity and sweetness and the \"gentle warm kick\" at the end. It is packaged in a jar with a metal lid instead of a plastic bottle – less out of principle than necessity: such a thick sauce could hardly be squeezed out of a bottle.\u003c\/p\u003e\n\n\u003ch3\u003eAn everyday product you can give as a gift\u003c\/h3\u003e\n\n\u003cp\u003eMost customers buy the spiced ketchup for themselves, and they come back for more. Two or three jars at a time is common because, as experience shows, the first one is emptied quickly. It is the jar that belongs on every table for the grilling season; in winter, it stands next to fried potatoes and scrambled eggs.\u003c\/p\u003e\n\n\u003cp\u003eAnyone ordering it for the first time should best add the hot version to compare: the base is the same, the difference lies solely in the heat. This way, you can figure out which one is \"yours\" during a barbecue evening – for most, it remains the spiced one, with the hot one as a second jar for guests who like it hotter.\u003c\/p\u003e\n\n\u003cp\u003eIt works as a gift precisely because of its unassuming nature: a jar of ketchup that surprises the recipient during their first barbecue. Together with the \u003ca href=\"\/en\/products\/ketchup-trueffelig\"\u003eTruffle Ketchup\u003c\/a\u003e, it makes a great small gift for people who usually think ketchup is just for kids.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA ketchup from Lich that goes with almost everything – and which has permanently replaced the bottle for many of our customers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"400 g","offer_id":57547984863564,"sku":"049ZGS0002","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-ketchup-wuerzig.png?v=1788364084"},{"product_id":"ketchup-scharf","title":"Spicy ketchup","description":"\u003ch2\u003eSpicy Ketchup from Zum Heiligen Stein. Cayenne pepper on 43 percent tomato – spicy, but still ketchup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade spicy ketchup from Lich near Gießen: 43 percent double-concentrated tomato paste, cane sugar, vinegar with raspberry juice, bell pepper, cayenne pepper, and spices, in a 400g jar. No thickening agents, no flavor enhancers, no preservatives, vegan – a ketchup with warmth rather than a chili sauce that just burns.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy ketchup\u003c\/strong\u003e from most manufacturers is just regular ketchup with a dash of chili on top. At Zum Heiligen Stein, it’s the other way around: the heat from the cayenne pepper is built into the same dense tomato base as the spicy original, with the same sweetness and the same fruity acidity. The result warms the back of the throat instead of burning the tongue – and lets the tomato take center stage. For us, it is the third of the three classic varieties, with almost as many orders as the mild one.\u003c\/p\u003e\n\n\n\u003ch3\u003eHeat for the tomato, yet the tomato still comes first\u003c\/h3\u003e\n\n\n\u003cp\u003eThe first spoonful is ketchup: thick, dark red, sweet, and tomato-forward. The heat arrives a second or two later from the cayenne pepper, and it lingers – but it never tips over into the kind of burning sensation you know from chili sauces. On a scale from mild to Habanero, it sits exactly where a good currywurst ketchup labeled \"spicy\" should: noticeable, too much for children, but just right for adults who like heat. Anyone looking for real fire will find it too tame – it is a ketchup and remains one; hot sauce is a different category.\u003c\/p\u003e\n\n\n\u003cp\u003eThe base is the same as the manufactory's other varieties: double-concentrated tomato paste, which thickens the ketchup on its own, cane sugar, bell pepper, and a vinegar with raspberry juice that makes the acidity rounder than pure spirit vinegar. Together with the cayenne pepper, this results in a heat that feels fruity rather than sharp.\u003c\/p\u003e\n\n\n\u003cp\u003eOne limit, as with all varieties: the sugar. About 36 grams per 100 grams are part of the recipe, and in a spicy ketchup, sweetness is the counterpart that carries the heat. It is not suitable for a sugar-reduced diet.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor steak, spareribs, and everything from the grill that can handle a counterpoint\u003c\/h3\u003e\n\n\n\u003cp\u003eThe spicy ketchup is the grill ketchup in our range. For neck steaks, spareribs, pulled pork, and bratwurst with bite, it provides what a BBQ sauce offers, only with more tomato and less smoke. On a burger, one tablespoon replaces ketchup, sauce, and jalapeños all in one. It pairs particularly well with pulled chicken in a bun, because the mild meat needs the heat.\u003c\/p\u003e\n\n\n\u003cp\u003eLess obvious, but good: with scrambled eggs and fried potatoes on Sundays. As a dip for baked potatoes with sour cream, where heat and coolness alternate. In the gravy for a beef roast – two tablespoons at the end adds tomato, sweetness, and a heat that no one will identify as ketchup. And as a marinade with oil, garlic, and a little honey for chicken wings that get crispy in the oven or on the grill.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who enjoy cooking use it as a seasoning rather than a sauce: a tablespoon in tomato soup adds heat and sweetness simultaneously, a spoonful in goulash sauce replaces tomato paste and chili, and in a pan with beans, corn, and ground meat, it is the shortcut to chili con carne. For cold dishes: stirred into cream cheese, it creates a spread that appeals more to adults than children.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick currywurst sauce, heat two tablespoons of spicy ketchup with a teaspoon of curry powder and a splash of water. If you have guests who prefer it milder, serve the \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003espicy original ketchup\u003c\/a\u003e alongside – the same base, less fire.\u003c\/p\u003e\n\n\n\u003ch3\u003eCayenne pepper instead of chili sauce: the spicy variation of the original\u003c\/h3\u003e\n\n\n\u003cp\u003eThe spicy ketchup is a variation of the original spicy version that Boris Sauerborn developed in the kitchen of his parents' restaurant, Zum Heiligen Stein in Muschenheim, for the lamb bratwursts from their own farm. Instead of mixing in a separate chili sauce, the cayenne pepper is part of the spice blend – this keeps the heat distributed throughout the ketchup so it tastes the same in every spoonful.\u003c\/p\u003e\n\n\n\u003cp\u003eThe tomato paste comes from Northern Italy and is double-concentrated; Sauerborn has visited the supplier himself. Around 400 grams of tomatoes go into every kilo of ketchup – the reason why the tomato provides the binding on its own and the ketchup is so dark and dense. Mixing, bottling, and labeling are done by hand at the manufactory in Lich near Gießen, in small batches. The lamb on the stone on the label is a nod to the bratwursts where it all began.\u003c\/p\u003e\n\n\n\u003cp\u003eAt the 2025 Great Taste Awards by the British Guild of Fine Food, the spicy ketchup was awarded a star – like all five of the manufactory’s varieties this year.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor barbecues, gifts for men, and everyone who finds normal ketchup too bland\u003c\/h3\u003e\n\n\n\u003cp\u003eThe spicy ketchup is the jar that empties first at a barbecue when guests who like heat are present. Many customers buy it together with the original spicy one: one jar for the table, one for the faction that wants it hotter. Those who want all three classics can pick up the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003eketchup 3-piece set\u003c\/a\u003e – five percent cheaper as a set.\u003c\/p\u003e\n\n\n\u003cp\u003eIn winter, the jar migrates from the grill season to the kitchen: with fried potatoes, in bolognese, or with cheese spätzle that need a counterpoint. Those who restock in the autumn, once the grill is already covered, have realized it is more than just a grill ketchup.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the choice for people who stand at the grill and usually consider ketchup too sweet: a jar that changes their mind. Together with the smoky ketchup, it makes the perfect BBQ pair for the season.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA spicy ketchup from Lich – cayenne pepper on lots of tomato, for the grill and for everyone who finds normal ketchup too bland.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"400 g","offer_id":57547985125708,"sku":"049ZGS0003","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-ketchup-scharf.png?v=1788364085"},{"product_id":"ketchup-sortenmix-3er-set","title":"Ketchup Variety Pack, 3-piece set","description":"\u003ch2\u003eKetchup Assortment 3-Pack from Zum Heiligen Stein. Mild, spiced, and hot in three small jars – for tasting and gifting.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Ketchup Assortment 3-Pack from Zum Heiligen Stein\u003c\/strong\u003e contains one 75g jar each of mild, spiced, and hot ketchup from Lich near Gießen, in a gift box. Handmade with tomato paste from Northern Italy, cane sugar, vinegar with raspberry juice, and spices – free from thickeners, flavor enhancers, and preservatives, vegan. The \"getting-to-know-you\" size instead of the bulk pack.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe assortment set\u003c\/strong\u003e is the answer to the question we are asked most often about this ketchup: Which variety should I choose? Three small jars, three levels of heat, one recipe – after a barbecue, you will know whether you prefer mild, spiced, or hot. And because the jars come in a box, the set also makes a great gift – we have sold it over a thousand times.\u003c\/p\u003e\n\n\u003ch3\u003eThree jars, one recipe, three heat levels\u003c\/h3\u003e\n\n\u003cp\u003eAll three varieties share the same base from our workshop: double-concentrated tomato paste, cane sugar, a vinegar with raspberry juice that makes the acidity rounder than distilled vinegar, paprika, and the spice blend that Boris Sauerborn keeps to himself. The only difference is the heat. \u003ca href=\"\/en\/products\/ketchup-mild\"\u003eMild\u003c\/a\u003e is sweet and tomatoey with no heat – the variety for children and for fish. \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003eSpiced\u003c\/a\u003e is the original, medium-hot, and our best-selling ketchup. \u003ca href=\"\/en\/products\/ketchup-scharf\"\u003eHot\u003c\/a\u003e gets cayenne pepper and warms you in the back of the throat instead of burning.\u003c\/p\u003e\n\n\u003cp\u003eAll three are thick, a ketchup for spooning rather than pouring. And all three contain sugar like a classic tomato ketchup – this set is not suitable for a sugar-reduced diet.\u003c\/p\u003e\n\n\u003ch3\u003eFor tasting, for gifting, for the vacation home\u003c\/h3\u003e\n\n\u003cp\u003e75 grams is three to four portions – enough to test a variety over two evenings: once with bratwurst, once with fries or scrambled eggs. After that, it's easier to decide on the large jar. Anyone who already knows the answer and wants a supply should get the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003eKetchup 3-Pack with 3 × 400 g\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe set works well as a small gift because it is small, attractive, and unusual: three jars of ketchup in a box that will get people talking at the host's grill. It is also the ideal size for vacation homes, camper vans, and office refrigerators – three varieties that get used up quickly instead of sitting open for weeks.\u003c\/p\u003e\n\n\u003cp\u003eThe set is not suitable as a supply for a family that eats ketchup every day – the jars are too small for that, and the large jar is significantly cheaper per gram. And if you already know you only like the hot one, it’s better to buy the 400g jar right away.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the three jars side by side on the table and let your guests guess which is which. After the hot one, the order is usually clear.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the restaurant kitchen of Zum Heiligen Stein in Muschenheim\u003c\/h3\u003e\n\n\u003cp\u003eThe three varieties originate from the kitchen of the Zum Heiligen Stein restaurant in Muschenheim, a district of Lich near Gießen. Boris Sauerborn developed the spiced ketchup for the lamb bratwursts from his own farm because there was no suitable sauce on the market; the mild and hot versions are variations up and down the heat scale. The restaurant sauce grew into a gourmet workshop that stirs, fills, and labels every variety by hand.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato content is the heart of the recipe: about 400 grams of tomatoes go into every kilo of ketchup, in the form of double-concentrated paste from Northern Italy. That is why the tomato alone provides the binding and color. The lamb on the stone on the label is a reminder of the bratwursts that started it all – and of the \"Heiliger Stein\" (Holy Stone), the stone monument after which the restaurant is named.\u003c\/p\u003e\n\n\u003cp\u003eAll three varieties were awarded at the 2025 Great Taste Awards by the British Guild of Fine Food – spiced with two stars, mild and hot with one star each.\u003c\/p\u003e\n\n\u003ch3\u003eThe small gift with a big impact\u003c\/h3\u003e\n\n\u003cp\u003eThe assortment set has been one of our favorite small gifts for years – it is perfect for a barbecue with friends, as a Secret Santa gift, for an adult Advent calendar, or as a thank-you for neighbors. It costs barely more than a large jar and provides three different varieties.\u003c\/p\u003e\n\n\u003cp\u003ePeople who start with this often order a large jar of the variety that ran out first – usually the spiced one, our bestseller.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree small jars of ketchup from Lich – mild, spiced, hot, for tasting, bringing along, and gifting.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"225 g","offer_id":57547985191244,"sku":"049ZGS0005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ketchup-sortenmix-3er-set-freisteller.png?v=1790867228"},{"product_id":"steak-sauce","title":"Steak Sauce","description":"\u003ch2\u003eSossen Eckart Steak Sauce. Steak sauce made with orange juice, tomato, and chili – vegan, with a slow-building heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Steak Sauce\u003c\/strong\u003e is a vegan steak sauce made from orange juice, tomato purée, sugar beet syrup, and raw cane sugar, seasoned with soy sauce, onions, garlic, chilies, and spices. On Eckart's scale of zero to three chilies, it ranks at two. Cooked by hand in Berlin, 250 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eA steak sauce belongs on the plate only once the meat is ready. It serves as a finishing condiment at the table, either as a dollop on the edge of the plate or drizzled over sliced meat. In English and American steakhouses, it is traditionally found alongside salt and pepper. \u003cstrong\u003eSteak Sauce from Eckart\u003c\/strong\u003e follows this idea with its own unique base: orange juice is the primary ingredient, complemented by tomato and dark beet syrup. It carries the label \"N°1\".\u003c\/p\u003e\n\n\u003ch3\u003eFirst fruit, then a heat that lingers\u003c\/h3\u003e\n\n\u003cp\u003eThe initial impression is fruity and sweet. Orange juice and tomato set the tone, while sugar beet syrup contributes a dark, almost malty sweetness. Soy sauce provides savory depth, while onions and garlic add spice.\u003c\/p\u003e\n\n\u003cp\u003eThe heat does not hit immediately. According to Eckart, it unfolds slowly and then lingers on the palate. On his scale, the sauce receives two chilies; he describes it as having a certain \"bite.\" Those expecting a very mild sauce would be better served with the \u003ca href=\"\/en\/products\/tomatenketchup\"\u003etomato ketchup\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak and far beyond\u003c\/h3\u003e\n\n\u003cp\u003eThe name says what it is made for. Whether serving rump steak, entrecôte, or sirloin from the grill or pan, place a spoonful on the edge of your plate. This keeps the meat just as it is, allowing you to add as much sauce as you like with each bite. For sliced flank steak or tagliata, serve it in a small bowl on the side.\u003c\/p\u003e\n\n\u003cp\u003eEckart explicitly describes the sauce as universally applicable. It pairs just as well with grilled chicken, meatballs, or pan-fried dishes. On a sandwich with cold roast beef, it replaces mustard or remoulade.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is vegan, it also tastes great with grilled vegetables, mushrooms, or tofu from the grill. As a dip for veggie sticks or baked potatoes, it's quickly ready to serve. And for fried potatoes with a fried egg, a dollop adds a bit of heat to the plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Let the steak rest for a few minutes after frying before adding the sauce. This keeps the crust crispy and the meat juices inside the steak.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains soy and wheat as allergens, both from the soy sauce. Eckart labels it as vegan. Keep it refrigerated after opening, and it will last for many weeks.\u003c\/p\u003e\n\n\u003ch3\u003eGood meat, but no suitable sauce\u003c\/h3\u003e\n\n\u003cp\u003eAt the beginning of Thomas Eckart's sauces was an experience at his own table. He bought high-quality meat but couldn't find a sauce that complemented it well. So, he cooked it himself. That the Steak Sauce bears the number 1 fits this story perfectly.\u003c\/p\u003e\n\n\u003cp\u003eHe has been doing this professionally since 2009, in Berlin, with his team and by hand. Originally from Munich, he is a trained librarian who calls himself a convivial food lover. He reduces his sauces rather than diluting them with water, and he avoids artificial additives. His portrait on the label and the text \"Handmade in Berlin\" indicate its origin.\u003c\/p\u003e\n\n\u003cp\u003eWith this variety, it is easy to see where the flavor comes from. The spice is provided by soy sauce, onions, garlic, and chilies, while the sweetness comes from sugar beet syrup and raw cane sugar. The fruitiness is contributed by the orange juice, and the depth comes from the long reduction process.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak nights and anyone who likes it spicy\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is for anyone who enjoys their steak with a bold, fruity, and spicy companion. It belongs on the table for grilling evenings, Sunday roasts from the pan, and quick weeknight steaks. Because it is vegan, guests who opt for grilled vegetables will also be well catered to.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/pflaumen-sauce\"\u003ePlum Sauce\u003c\/a\u003e is fruitier with an elegant acidity and, according to Eckart, also pairs well with steak. You can find his other sauces on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. The Steak Sauce is not suitable for those avoiding soy or wheat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vegan steak sauce made from orange juice, tomato, and chili, cooked by hand in Berlin – for rump steak, chicken, and everything from the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":59049529016652,"sku":"034ECK0001","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0001.png?v=1791125848"},{"product_id":"grillsauce-scharf","title":"Spicy BBQ sauce","description":"\u003ch2\u003eSossen Eckart Hot BBQ Sauce. BBQ sauce with four types of chili – mildly spicy, savory, handmade in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Hot BBQ Sauce\u003c\/strong\u003e is a barbecue sauce made from tomato puree, raw cane sugar, onions, red wine vinegar, and mustard powder, spiced up with a blend of four types of chili. Worcestershire sauce, tomato paste, garlic, and pepper round it off. One chili on Eckart's scale, 250 ml, handmade in Berlin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eHow hot is hot? At Eckart's, the answer is right on the bottle: his sauces are rated from zero to three chilies. A hot BBQ sauce is initially a standard BBQ sauce made from tomatoes, vinegar, and spices. It is the chilies that give it the heat that slowly spreads across the palate. This is due to capsaicin, the substance the tongue perceives as heat or burning. \u003cstrong\u003eEckart’s Hot BBQ Sauce\u003c\/strong\u003e is based on the recipe for his mild BBQ sauce and adds four types of chili. With one chili on the scale, the heat level is quite mild according to the manufacturer. It bears the N°5 on the label.\u003c\/p\u003e\n\n\u003ch3\u003eTomaty, savory, with a friendly warmth\u003c\/h3\u003e\n\n\u003cp\u003eThe opening note belongs to the tomato, rounded off by the sweetness of raw cane sugar. Red wine vinegar and onions provide freshness and spice, while mustard powder and Worcestershire sauce add savory depth. Mustard and chili complement each other, as both bring their own unique kind of heat.\u003c\/p\u003e\n\n\u003cp\u003eThen come the chilies. Eckart describes the blend of four varieties as balanced; it warms without masking the flavor. Those expecting a burning hot sauce will find this to be more of a light, pleasant heat.\u003c\/p\u003e\n\n\u003cp\u003eBecause the base is the same as the mild BBQ sauce, you will taste the difference immediately. The tomato and spice notes remain the same, with the added warmth of the chilies.\u003c\/p\u003e\n\n\u003ch3\u003eFor everything that goes on the grill\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is made for grilling. Serve it as a dip at the table with bratwurst, pork neck steak, and chicken drumsticks. In a burger with a grilled patty, it gives the whole thing a bit of fire.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade for chicken wings, mix it with a little oil and let the meat marinate for an hour. Grilled vegetables like bell peppers and zucchini also benefit from a spoonful. A dollop adds a savory accent to baked potatoes with herb quark. It brings a gentle heat to oven-baked spareribs that even guests who usually prefer mild food will enjoy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the mild and the hot BBQ sauce next to each other on the table. This way, everyone can choose how much fire they want on their plate.\u003c\/p\u003e\n\n\u003cp\u003eNote: Allergen information: The sauce contains mustard powder, malt vinegar from barley, and anchovies (fish), the latter two via the Worcestershire sauce. Once opened, keep it in the refrigerator; according to the manufacturer, it will last for many weeks.\u003c\/p\u003e\n\n\u003ch3\u003eA face and a scale on every bottle\u003c\/h3\u003e\n\n\u003cp\u003eA look at the bottle shows who is behind it. Thomas Eckart's portrait is on every label, along with the words \"Handmade in Berlin.\" The chili scale lets you know what you are in for before you even open it.\u003c\/p\u003e\n\n\u003cp\u003eSince 2009, the Munich native has been cooking sauces in Berlin by hand, together with his team. Berlin has long been his home, where he has lived for more than half his life. He reduces the sauces instead of adding water and avoids flavor enhancers and preservatives. The only objection he has to this variety, he says himself, is that the bottle empties too quickly.\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue fans with a craving for some fire\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for anyone who likes their BBQ sauce with a bit of spice but doesn't want to shed any tears. It’s perfect for a barbecue with friends or a bratwurst in the garden. It is a great choice as a gift if you are unsure of your host's preferences: mildly spicy almost always works.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/grill-sauce\"\u003eBBQ Sauce\u003c\/a\u003e contains no chili at all. The \u003ca href=\"\/en\/products\/mango-sauce\"\u003eMango Sauce\u003c\/a\u003e is the hottest in the range with three chilies. For an overview of all varieties, check out the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. This sauce is not suitable for vegans or vegetarians, nor for anyone avoiding mustard, barley, or fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mildly spicy BBQ sauce with four types of chili, handmade in Berlin – for bratwurst, burgers, and your next barbecue with friends.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57547987059020,"sku":"034ECK0005","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0005.png?v=1791125889"},{"product_id":"tomaten-dip-mild","title":"Mild Tomato Dip","description":"\u003ch2\u003eGruber's Tomato Dip Mild. A mild tomato sauce for dipping – fruity, with apple juice and apple cider vinegar, to be used like ketchup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Dip Mild\u003c\/strong\u003e is a mild, fruity tomato sauce made from tomato paste, onions, apple juice, apple cider vinegar, sugar, and spices. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, 260 g in a jar. You use it just like ketchup. The gentlest of the three tomato varieties, completely without any chili or curry heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato Dip Mild by Gruber's Fruchtzauberei\u003c\/strong\u003e is the sauce for those evenings when everyone at the table wants something different. The kids want fries, the adults want sausages, and someone asks for ketchup. That is exactly what this jar is for: a tomato dip that goes with everything that would otherwise be dunked into the red bottle. The base is tomato paste, meaning highly reduced tomatoes with lots of flavor. Onion provides spice, apple juice adds fruity sweetness, and apple cider vinegar provides acidity. This makes the dip well-rounded and family-friendly. Anyone at the table craving more fire can reach for one of its two spicier sisters.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe dip first tastes of tomato, concentrated and fruity. Then comes a gentle sweetness that comes from the apple juice and sugar. The apple cider vinegar provides a fresh acidity that balances everything out. Onion and spices provide a savory note in the background. It is never spicy at any point.\u003c\/p\u003e\n\n\u003cp\u003eThe three tomato dips from Fruchtzauberei share the same base of tomato paste, onion, apple juice, and apple cider vinegar. The difference lies in the seasoning. The \u003ca href=\"\/en\/products\/tomaten-dip-hot\"\u003eTomato Dip Hot\u003c\/a\u003e contains chili and is medium-hot. The \u003ca href=\"\/en\/products\/tomaten-dip-curry\"\u003eTomato Dip Curry\u003c\/a\u003e brings an exotic note with curry. The Tomato Dip Mild sticks to the tomato and is therefore the variety for everyone who likes it mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eUse this dip anywhere you would otherwise use ketchup. It is the obvious companion for French fries, potato wedges, and hash browns. It pairs just as well with sausages, Leberkäse (meatloaf), and schnitzel sandwiches. Fish sticks, chicken nuggets, and meatballs also get a flavor boost with a dollop.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, the jar belongs next to bratwurst, burgers, and chicken legs. Inside the burger itself, it replaces the ketchup on the bun. For breakfast, a spoonful goes well with scrambled eggs, fried eggs, or toast with cheese. And as a base for a cocktail sauce, stir it together with mayonnaise, a little lemon, and a splash of brandy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two tablespoons of the dip into a minced meat sauce just before it is finished. This gives the Bolognese a fruity depth for the kids.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe dip comes from the kitchen of a fruit farm in Eastern Styria, and apples also play a role in the recipe. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The history of the farm dates back to 1860. In the early 1990s, it was converted to fruit growing, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eThe cultivation is handled by René Gruber, who calls himself a passionate master fruit grower. In the kitchen, Beatrix is in charge; she is a chef. In addition to jams and chutneys, their range includes sauces and dips. They develop the recipes together by tasting and experimenting until the flavor is just right. Everything is made by hand.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Tomato Dip Mild is for families, for children, and for everyone who likes pure tomato flavor without any heat. It is perfect for a fry night, a barbecue party in the garden, and a snack on the weekend. The 260 g jar is enough for a larger group and stays ready in the fridge after opening. It is also the safe choice if you are unsure how much heat your guests can handle. If you prefer a fruity sauce with peach for grilling, try the \u003ca href=\"\/en\/products\/grillsauce-sweet-sour\"\u003eGrill Sauce sweet \u0026amp; sour\u003c\/a\u003e. You can find all the sauces and jars from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis dip is not suitable for anyone looking for a spicy sauce for grilling. For that, the Tomato Dip Hot with chili is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild tomato dip from Eastern Styria – for fries, sausages, and family evenings at the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"260 g","offer_id":57548029428044,"sku":"049GRU0001","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomaten-dip-mild.png?v=1778853410"},{"product_id":"tomaten-dip-hot","title":"Spicy Tomato Dip","description":"\u003ch2\u003eGruber's Tomato Dip Hot. Tomato sauce with chili – fruity, medium-hot, for burgers, barbecue, and fries.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Dip Hot\u003c\/strong\u003e is a medium-hot tomato sauce with chili, made from tomato paste, onions, apple juice, apple cider vinegar, sugar, and spices. Gruber's Fruchtzauberei produces it in Reigersberg near Ilz in Eastern Styria; 260 g per jar. Use it like ketchup, just with more fire. The hot one among the three tomato dips.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato Dip Hot by Gruber's Fruchtzauberei\u003c\/strong\u003e is for everyone who finds regular ketchup too tame. The base is the same fruity tomato sauce as the mild dip: reduced tomato paste, onions, apple juice, and apple cider vinegar. Chili is added, which noticeably changes its character. The friendly family dip becomes a zesty sauce that is just as perfect for a burger off the grill as it is for Käsekrainer sausages. The heat is medium. It is clearly noticeable, but it never masks the tomato. Thus, the dip remains a companion to the food and doesn't become a test of courage.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFirst comes the tomato, fruity and concentrated, with a slight sweetness from the apple juice. Then the chili heat kicks in, warming the palate and lingering for a while. The apple cider vinegar provides freshness, while onions and spices provide savory depth. The interplay of sweetness, acidity, and heat makes the dip vibrant without any one side dominating.\u003c\/p\u003e\n\n\u003cp\u003eCompared to its siblings, this one is the most robust. The \u003ca href=\"\/en\/products\/tomaten-dip-mild\"\u003eTomato Dip Mild\u003c\/a\u003e does without chili and remains focused entirely on the tomato. The \u003ca href=\"\/en\/products\/tomaten-dip-curry\"\u003eTomato Dip Curry\u003c\/a\u003e relies on the warm, exotic spice of curry. This one is about heat. Anyone expecting a chili sauce with a real punch will find this dip to be moderate.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eTomato Dip Hot feels most at home at the barbecue. It is the spicy alternative to ketchup for burgers, spare ribs, chicken wings, and grilled sausages. Käsekrainer—the Austrian sausages with bits of cheese—get just the right amount of heat with a dollop. It also goes well with grilled corn on the cob and grilled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday cooking, it belongs with fries, potato wedges, and steak fries. It is a quick salsa substitute for tacos, burritos, and nachos with melted cheese. A spoonful on chili con carne or in a hot dog adds extra warmth. For breakfast, it goes well with bacon and eggs or an omelet with peppers. And if a tomato sauce for pasta needs a bit of a kick, stir in a tablespoon at the end. The chili then distributes evenly throughout the sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the dip in equal parts with sour cream and a little garlic. This gives you a creamy, spicy dip for nachos, baked potatoes, and vegetable sticks.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce comes from a farm kitchen in Eastern Styria that primarily processes fruit. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The farm can be traced back to the year 1860. In the early 1990s, the farm switched to fruit growing, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is responsible for the fruit varieties; he is a master fruit grower. Beatrix is a chef and is in charge of processing, from jams and chutneys to sauces. Their recipes are created through mutual tasting and experimentation. Everything is handmade. That apple juice and apple cider vinegar accompany the tomato is typical for a kitchen whose farm revolves around apples.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eTomato Dip Hot is for barbecue fans, burger lovers, and everyone who likes it a bit spicier. It fits perfectly for a barbecue evening with friends, a TV night with nachos, and weekend burgers. For those with different tastes at the table, place it next to the mild version. For even more fruitiness at the grill, there is the \u003ca href=\"\/en\/products\/grillsauce-spicy-hot\"\u003eGrillsauce spicy \u0026amp; hot\u003c\/a\u003e with vineyard peach. You can find all the sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe dip is not suitable for small children and anyone avoiding chili. For them, the mild tomato dip is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA medium-hot tomato dip with chili from Eastern Styria – for burgers, Käsekrainer, and your barbecue evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"260 g","offer_id":57548029460812,"sku":"049GRU0002","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomaten-dip-hot.png?v=1778853411"},{"product_id":"tomaten-dip-curry","title":"Curry Tomato Dip","description":"\u003ch2\u003eGruber's Curry Tomato Dip. Tomato sauce with curry – fruity, exotically spiced, for currywurst, fries, and chicken.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Curry Tomato Dip\u003c\/strong\u003e is a fruity tomato sauce with curry, made from tomato paste, onions, apple juice, apple cider vinegar, sugar, and spices. Gruber's Fruchtzauberei produces it in Reigersberg near Ilz in Eastern Styria; 260 g in a jar. It is used like ketchup but has an exotic, spicy flavor. The curry variety among the farm's three tomato dips.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCurry Tomato Dip from Gruber's Fruchtzauberei\u003c\/strong\u003e is something you're basically already familiar with if you've ever eaten a currywurst. The combination of tomato and curry is a snack-bar classic, primarily associated with Berlin. This jar contains the same idea in a farm-kitchen version. The base is a fruity tomato sauce made from reduced tomato paste, onions, apple juice, and apple cider vinegar. Added to this is curry, which gives the sauce a warm, rounded spice. The result is a dip that comes ready to use straight from the jar: you don't need to sprinkle on curry powder or use a second sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eIt begins with the tomato, fruity and slightly sweet. Immediately following is the curry spice with its warm, slightly exotic note. Apple cider vinegar provides a fresh acidity, while onions and other spices round it out. The spice is distinct, but it barely burns. Curry brings aroma and warmth, not significant heat.\u003c\/p\u003e\n\n\u003cp\u003eThis places the dip right between its two siblings. The \u003ca href=\"\/en\/products\/tomaten-dip-mild\"\u003eMild Tomato Dip\u003c\/a\u003e is the pure tomato variety for those who like it gentle. The \u003ca href=\"\/en\/products\/tomaten-dip-hot\"\u003eHot Tomato Dip\u003c\/a\u003e relies on chili and noticeable heat. The curry dip focuses on spice instead of heat. Those expecting the chili heat of a hot sauce will find it too mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe obvious use is for currywurst. Fry a bratwurst or a wiener, slice it up, and drizzle plenty of dip over it. Serve with fries and a bread roll, and your homemade snack is ready. If you like, sprinkle a little extra curry powder on top.\u003c\/p\u003e\n\n\u003cp\u003eThe curry dip also goes very well with chicken. It adds an exotic note to chicken nuggets, grilled chicken skewers, or breaded fried chicken. It is equally delicious with meat patties (known as \"Fleischlaberln\" in Austria) and Leberkäse (meatloaf). In the pan, a spoonful can elevate a rice stir-fry with vegetables and chicken.\u003c\/p\u003e\n\n\u003cp\u003eAt a barbecue, it belongs alongside sausages, poultry, and grilled vegetables. And as a dip for fries, sweet potato fries, or potato wedges, it's a change of pace from classic ketchup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the dip one-to-one with mayonnaise and add a squeeze of lemon. This creates a quick curry mayo for burgers, wraps, and fries.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe dip comes from Eastern Styria, from a farm kitchen where apples have played a starring role for decades. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. Its history dates back to 1860. Fruit growing has been practiced there since the early 1990s, focusing primarily on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber, a master fruit grower, tends to the trees and bushes. Beatrix is a chef and oversees the processing. The assortment includes not only jams and chutneys but also sauces and dips. They develop the recipes together by tasting and experimenting until the flavor is just right. Everything is crafted by hand.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Curry Tomato Dip is for everyone who loves currywurst and prefers spice over heat. It is suitable for a snack evening at home, a barbecue, or a TV night with fries. It’s also the perfect middle ground for teens and adults who find the mild dip too plain but the hot one too spicy. Those who prefer a fruity-sweet-and-sour flavor at a barbecue should try the \u003ca href=\"\/en\/products\/grillsauce-sweet-sour\"\u003eSweet \u0026amp; Sour BBQ Sauce\u003c\/a\u003e. All sauces from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis dip is not suitable for those who generally avoid curry. For them, the mild tomato dip is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity tomato dip with curry from Eastern Styria – for homemade currywurst, fries, and chicken.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"260 g","offer_id":57548029493580,"sku":"049GRU0003","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomaten-dip-curry.png?v=1778853412"},{"product_id":"grillsauce-sweet-sour","title":"Sweet \u0026 sour barbecue sauce","description":"\u003ch2\u003eGruber's BBQ Sauce sweet \u0026amp; sour. Peach-based sweet and sour barbecue sauce – fruity, mildly spicy, with tomato and mustard seeds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's BBQ Sauce sweet \u0026amp; sour\u003c\/strong\u003e is a sweet and sour barbecue sauce made from peach pulp, apple juice, tomato puree, onion, garlic, vinegar, mustard seeds, and spices, thickened with cornstarch. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, 270 g in a jar. Fruity, sweet, and mildly spicy – the gentlest of the farm's barbecue sauces.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBBQ Sauce sweet \u0026amp; sour by Gruber's Fruchtzauberei\u003c\/strong\u003e translates an idea from Asian cuisine using Styrian ingredients. You know sweet and sour sauces from Chinese restaurants, usually made with pineapple, vinegar, and tomato. Here, the peach takes the role of the pineapple. Peach pulp and apple juice provide fruitiness and sweetness, vinegar adds acidity, and tomato puree gives color and depth. Onion, garlic, and mustard seeds provide a savory foundation, while cornstarch thickens the sauce. The result is a barbecue sauce that tastes fruity, adheres well to grilled food, and also proves its worth as a dip at the table.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is fruity and sweet, with a distinct peach note. Then follows the acidity from the vinegar, which balances the sweetness and keeps the sauce fresh. Onion and garlic provide a savory center. The finish reveals a mild spiciness that tickles more than it burns. The spices add an exotic touch.\u003c\/p\u003e\n\n\u003cp\u003eFruchtzauberei has three barbecue sauces with clearly defined roles. This is the sweet and sour one and the mildest. The \u003ca href=\"\/en\/products\/grillsauce-spicy-hot\"\u003eBBQ Sauce spicy \u0026amp; hot\u003c\/a\u003e is based on vineyard peaches and provides a medium level of heat with chili. The \u003ca href=\"\/en\/products\/grillsauce-hot-painful\"\u003eBBQ Sauce hot \u0026amp; painful\u003c\/a\u003e relies on house plums and is the hottest. Those expecting a smoky, American-style barbecue sauce will get something fruitier here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOn the grill, this sauce pairs best with poultry and pork. Brush chicken skewers, chicken legs, and turkey steaks with it during the final minutes on the grate. This allows the sweetness to caramelize without burning. It works just as well with pork belly, neck steaks, and spare ribs. Grilled shrimp and salmon skewers also take well to the fruity glaze.\u003c\/p\u003e\n\n\u003cp\u003eFor vegetarian cooking, it pairs well with grilled tofu, halloumi, bell peppers, and zucchini. In a pan, vegetables, chicken strips, and two or three spoonfuls of sauce turn into a quick sweet and sour dish with rice. As a dip, it sits well next to spring rolls, chicken nuggets, fries, and wedges. It tastes great cold in a sandwich with chicken and coleslaw. A spoonful in a marinade for a glass noodle salad adds fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir three tablespoons of sauce with one tablespoon of soy sauce and marinate chicken wings in it overnight. On the grill or in the oven, they will develop a shiny, sweet and salty crust.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce comes from a farm kitchen in Eastern Styria, where fruit is otherwise mainly turned into jams and chutneys. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The farm's roots go back to 1860. Fruit farming has been practiced there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eMaster fruit grower René Gruber manages the cultivation. Beatrix, a chef with a love for nature, handles the processing. Barbecue sauces have been part of the Fruchtzauberei range for years. The two develop the recipes together by tasting and experimenting until the flavor is just right. Production is done by hand. All three of the farm's barbecue sauces share a base of fruit pulp; in this one, it is peach.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe BBQ Sauce sweet \u0026amp; sour is for everyone who likes fruity-sweet sauces and prefers flavor over heat at the grill. It suits families, guests with different preferences, and anyone who enjoys grilling poultry. It is also a handy staple for a quick Asian-style stir-fry after work. If you prefer a classic tomato curry dip for grilling, try the \u003ca href=\"\/en\/products\/tomaten-dip-curry\"\u003eTomato Dip Curry\u003c\/a\u003e. You can find all the sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains mustard seeds. It is not suitable for those who avoid mustard or are looking for a truly hot barbecue sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweet and sour barbecue sauce with peaches from Eastern Styria – for chicken skewers, spare ribs, and quick Asian stir-fry dishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"270 g","offer_id":57548029526348,"sku":"049GRU0004","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grillsauce-sweet-sour.png?v=1778853413"},{"product_id":"grillsauce-spicy-hot","title":"Spicy \u0026 hot BBQ sauce","description":"\u003ch2\u003eGruber's Grillsauce spicy \u0026amp; hot. Medium-spicy barbecue sauce made from vineyard peaches – fruity, savory, with chili and garlic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Grillsauce spicy \u0026amp; hot\u003c\/strong\u003e is a medium-spicy barbecue sauce based on vineyard peach pulp. Seasoned with chili, onion, garlic, mustard seeds, vinegar, and spices, and thickened with cornstarch. Produced by Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, 260 g in a jar. Fruity and savory – the middle level among the farm's three barbecue sauces.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrillsauce spicy \u0026amp; hot by Gruber's Fruchtzauberei\u003c\/strong\u003e is barbecue sauce with a twist. Instead of tomato, it relies entirely on fruit, specifically the pulp of the vineyard peach. In Austria, this is known as \"Weingartenpfirsich.\" It is a small, aromatic variety of peach that traditionally grows between rows of grapevines and often has red flesh. Its aroma is considered more intense than that of a common table peach. On this fruity foundation, chili adds a distinct, medium heat. Onion, garlic, and mustard seeds make the sauce hearty. The result is a barbecue sauce that tastes simultaneously of an orchard and of fire.\u003c\/p\u003e\n\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\n\u003cp\u003eFirst comes the fruit: aromatic peach with a light sweetness. Then the chili makes itself known, gently at first, then noticeably, lingering as warmth on the palate. Vinegar adds freshness, while onion and garlic provide a savory depth. The spices bring a slightly exotic touch. The balance is well-proportioned: the heat carries the flavor, but the fruit remains consistently recognizable.\u003c\/p\u003e\n\n\n\u003cp\u003eAmong the three barbecue sauces from Reigersberg, this one sits in the middle. The \u003ca href=\"\/en\/products\/grillsauce-sweet-sour\"\u003eGrillsauce sweet \u0026amp; sour\u003c\/a\u003e is sweet and tangy, contains tomato puree, and remains only mildly spicy. The \u003ca href=\"\/en\/products\/grillsauce-hot-painful\"\u003eGrillsauce hot \u0026amp; painful\u003c\/a\u003e is based on damson plums and is the hottest. This sauce combines fruit and heat in equal measure. Anyone expecting a mild sauce for children is in the wrong place and should opt for its sweet-and-sour sister instead.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eAt the grill, this sauce pairs particularly well with robust meats. Brush it onto chicken wings, spare ribs, pork belly, and neck steaks in the final minutes so the sweetness caramelizes slightly. Serve it at the table as a dip for beef steak, burger patties, and lamb chops. Käsekrainer sausages and bratwurst also go very well with its fruity heat.\u003c\/p\u003e\n\n\n\u003cp\u003eThe jar is useful outside of barbecue season as well. Stir the sauce into shredded meat for pulled pork. It adds a fruity, spicy accent to tacos, wraps, and quesadillas with chicken. As a dip, it goes well with fries, potato wedges, nachos, and grilled vegetables like corn on the cob and bell peppers.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two tablespoons of the sauce with a little oil and a splash of lime and marinate chicken drumsticks for a few hours. Grilling them creates a glossy, fruity, and spicy crust.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eVineyard peaches are a familiar fruit to those at Fruchtzauberei. The farm grows its own red-fleshed vineyard peaches and uses them to make products like juice. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history dates back to 1860. Fruit cultivation, with a focus on apples, has been practiced there since the early 1990s.\u003c\/p\u003e\n\n\n\u003cp\u003eRené Gruber is a master fruit grower and oversees cultivation. Processing is handled by Beatrix, who is a chef. The two develop the recipes together, tasting and experimenting until the flavor is just right. Everything is handmade, following the motto \"quality over quantity.\"\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Grillsauce spicy \u0026amp; hot is for anyone who likes things both fruity and spicy. It suits grill enthusiasts looking for an alternative to classic barbecue sauce, and anyone who enjoys feeling a bit of heat with their chicken wings and spare ribs. It's the sauce that will get people talking at your barbecue dinner party. If you are looking for a tomato-based sauce with chili for fries and burgers, try the \u003ca href=\"\/en\/products\/tomaten-dip-hot\"\u003eTomaten Dip Hot\u003c\/a\u003e. You can find all the sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The sauce contains mustard seeds. It is not suitable for children, for anyone avoiding mustard, or for people who are sensitive to chili.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA medium-spicy barbecue sauce made from vineyard peaches and chili from Eastern Styria – for wings, spare ribs, and Käsekrainer sausages.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"260 g","offer_id":57548029559116,"sku":"049GRU0005","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grillsauce-spicy-hot.png?v=1778853414"},{"product_id":"grillsauce-hot-painful","title":"Hot \u0026 painful barbecue sauce","description":"\u003ch2\u003eGruber's hot \u0026amp; painful BBQ sauce. Spicy BBQ sauce made from domestic plums – fruity, savory, and with a good kick of chili.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's hot \u0026amp; painful BBQ sauce\u003c\/strong\u003e is a spicy BBQ sauce from the \"Fruchtzauberei\" (Fruit Magic) workshop in Reigersberg near Ilz in Eastern Styria. The base is domestic plum pulp, combined with apples, tomato puree, onion, garlic, spices, and chili. 260 g in a jar, no artificial colors, for steak, ribs, and burgers.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's hot \u0026amp; painful BBQ sauce\u003c\/strong\u003e is the spicy one of the three BBQ sauces from Fruchtzauberei. The name sounds like a dare, but what it actually refers to is a sauce with a solid level of heat that still allows you to taste what’s on your plate. The foundation is unusual: instead of tomato ketchup or liquid smoke, domestic plum pulp is the first ingredient on the list. The \"Hauszwetschke\" is a traditional Austrian plum variety, dark and fruity. It gives the sauce a sweetness and depth reminiscent of plum sauce from Asian cuisine. The chili provides the \"hot,\" while the fruit ensures that it’s more than just heat.\u003c\/p\u003e\n\n\u003ch3\u003eDark fruit first, then the chili follows\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce starts out fruity: plum and apple, with a sweet-and-sour note from vinegar and tomato. Garlic and onion provide the savoriness. Then, the heat builds and lingers for a while. It is clearly noticeable, but it does not completely overpower the fruit.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the spicy \u0026amp; hot BBQ sauce, which is peach-based and medium-spicy, this one is darker and spicier. The sweet \u0026amp; sour BBQ sauce is the mild version without chili. If you enjoy spicy food, you will find a heat level here perfect for any barbecue night. Those who generally avoid spice should opt for the sweet \u0026amp; sour instead.\u003c\/p\u003e\n\n\u003ch3\u003eRibs, steak, burgers, and bratwurst\u003c\/h3\u003e\n\n\u003cp\u003eAt the grill, this sauce acts as both a companion and a glaze. For spare ribs, brush it onto the meat during the last few minutes so the sugar caramelizes slightly. For steaks, pork neck, or chicken legs, serve it as a dip on the table.\u003c\/p\u003e\n\n\u003cp\u003eOn a burger, it replaces both ketchup and hot sauce in one go. It pairs just as well with bratwurst, Käsekrainer sausage, or cevapcici as it does with pulled pork in a bun. Grilled vegetables, like corn on the cob or potato wedges, also get a boost of fruit and fire with a dollop.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, stir a spoonful into chili con carne or a bolognese sauce when it needs more depth. Mixed with sour cream or Greek yogurt, it turns into a milder, creamy dip for nachos and wedges.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Marinate chicken wings overnight in two tablespoons of sauce, a little oil, and salt. Cook them until crispy in the oven or on the grill, and brush with more sauce just before serving.\u003c\/p\u003e\n\n\u003ch3\u003eA BBQ sauce from the fruit kitchen\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce comes from Reigersberg near Ilz, a small town in Eastern Styria. That is where the farm belonging to Fruchtzauberei is located. Its history dates back to 1860, and fruit, especially apples, has been grown there since the early 1990s. Master fruit grower René Gruber is in charge of the fruit, while chef Beatrix handles the sauces, jams, and chutneys.\u003c\/p\u003e\n\n\u003cp\u003eBBQ sauces are part of the product range, alongside jams, chutneys, and pesto. The fact that the sauces are based on fruit rather than ketchup shows the signature of a fruit manufactory. The recipes are developed through joint tasting and experimentation, and are made by hand. You can buy the sauces at the farm shop, at selected retailers, and from us.\u003c\/p\u003e\n\n\u003ch3\u003eFor BBQ fans who like it hot\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is for everyone who likes to add a bit of heat to their barbecue while appreciating fruit and savory notes. It suits barbecue nights with ribs and burgers, and anyone who likes to refine their bolognese with a kick.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/grillsauce-spicy-hot\"\u003espicy \u0026amp; hot BBQ sauce\u003c\/a\u003e is medium-spicy and peach-based, while the \u003ca href=\"\/en\/products\/grillsauce-sweet-sour\"\u003esweet \u0026amp; sour BBQ sauce\u003c\/a\u003e is mild. You can find all products on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and more sauces under \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; BBQ Sauces\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for children or for anyone sensitive to chili.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA spicy BBQ sauce made from domestic plums and chili – for ribs, burgers, and barbecue evenings with friends.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"260 g","offer_id":57548029591884,"sku":"049GRU0006","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grillsauce-hot-painful.png?v=1778853415"},{"product_id":"bio-milder-senf","title":"Organic Mild Mustard","description":"\u003ch2\u003eRosenberg Organic Mild Mustard. Creamy organic mustard made from white mustard seeds with apple, pear, and Leipzig honey – mild and fruity-sweet.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Mild Mustard\u003c\/strong\u003e is a creamy organic mustard with a high proportion of white mustard seeds, refined with apple juice, pear juice, and honey from the Leipzig-based Mohr apiary. Georgsenf in Halle (Saale) produces it exclusively for Rosenberg Delikatessen, and it is bottled in Leipzig. The jar contains 135 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMild Mustard by Rosenberg\u003c\/strong\u003e is the gentlest of the three Rosenberg mustards. How spicy a mustard becomes depends primarily on the seeds. White mustard seeds, also known as yellow mustard seeds, are milder. Black and brown seeds provide more heat. This mustard is dominated by white seeds, with a small amount of black seeds providing flavor. These are joined by apple juice, pear juice, and honey. They give the mustard its fruity-sweet note without making it a Bavarian-style sweet mustard. Brandy vinegar, water, Hallore salt, and spices round it off. With the exception of water and salt, all ingredients come from certified organic farming.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mild mustard tastes creamy, well-rounded, and slightly fruity. The heat is gentle and tickles rather than burns. Apple and pear provide a bright fruitiness, while the honey adds a soft sweetness. According to the manufacturer, it is the sweetest variety of the three mustards. The consistency is smooth and creamy, making it easy to spread.\u003c\/p\u003e\n\n\u003cp\u003eThis mustard is particularly popular with children, as reported by the manufacturer. For those who previously found mustard too spicy, this is a great introduction. However, those expecting the heat of a classic Düsseldorf mustard will find it too mild. For those cases, there is the Hot Mustard by Rosenberg.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis mild mustard naturally pairs well with sausages, Leberkäse, and meatballs. Rosenberg suggests two less obvious ideas: as a spread on its own and for refining cheese. On a slice of buttered bread with Gouda or mountain cheese, it combines flavor and fruitiness. It is a great addition to raclette or a cheese platter alongside chutneys and grapes.\u003c\/p\u003e\n\n\u003cp\u003eFor children, it is the perfect mustard for sausages, fish finger sandwiches, or potato salad. It also adds a mild flavor to egg salad or remoulade. Mixed with a little yogurt, dill, and salt, it quickly becomes a dip for boiled potatoes or salmon.\n\n\u003c\/p\u003e\u003cp\u003eIn the kitchen, you can use it for salad dressings, a honey-mustard marinade for chicken, or in a light mustard sauce for eggs or fish. Because it is mild, you can use it generously without the heat overpowering the dish. Once opened, it is best to store the jar in the refrigerator and keep it tightly closed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A piece of fresh bread with butter, spread thinly with mild mustard, topped with a flavorful mountain cheese. A good supper could hardly be simpler.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eRosenberg Delikatessen is a small organic artisan producer from Leipzig, founded in 2016 by Matthias Rosenberg. Rosenberg does not stir the mustard himself. It is produced exclusively for the brand by Jörg Hündorf, the mustard maker behind Georgsenf in Halle (Saale). It is then bottled in Leipzig. The honey is supplied by the Mohr apiary in Leipzig, ensuring that even this ingredient remains regional. Rosenberg is organic-certified; the inspection body bears the number DE-ÖKO-060. Allergen information: The mustard contains mustard. Because of the honey, it is not vegan.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe mild mustard is for families, children, and anyone who likes mustard but not intense heat. It fits perfectly at a barbecue, for a snack, and on a cheese platter. It also makes a lovely souvenir from Leipzig, perhaps paired with a fruit spread from Rosenberg. The \u003ca href=\"\/en\/products\/bio-scharfer-senf\"\u003eOrganic Hot Mustard\u003c\/a\u003e, which is also refined with honey, has more bite. The \u003ca href=\"\/en\/products\/bio-fruchtiger-senf\"\u003eOrganic Fruity Mustard\u003c\/a\u003e comes without honey, featuring apple and quince instead. You can find all mustards and spreads on our page for \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e. This mustard is not suitable for those who prefer their mustard as hot as possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite mustard seeds, apple, pear, and Leipzig honey – the mild organic mustard by Rosenberg for bread, cheese, and sausages.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"135 ml","offer_id":57548066947404,"sku":"034ROS0011","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-milder-senf.png?v=1778853757"},{"product_id":"bio-fruchtiger-senf","title":"Organic Fruity Mustard","description":"\u003ch2\u003eRosenberg Organic Fruity Mustard. Slightly grainy organic mustard with apple and quince juice – fruity, with a balanced spiciness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Fruity Mustard\u003c\/strong\u003e is a slightly grainy organic mustard made from yellow and brown mustard seeds, refined with apple juice and quince juice. It is produced by Georgsenf in Halle an der Saale exclusively for Rosenberg Delikatessen and bottled in Leipzig. The jar contains 135 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFruity Mustard by Rosenberg\u003c\/strong\u003e is a fruit mustard, and that is reflected at the very top of the ingredient list: apple juice. This is followed by mustard seeds, spirit vinegar, and quince juice, rounded off with Hallore brine salt and spices. Unlike Rosenberg’s mild and spicy mustards, this variety contains no honey. The sweetness comes solely from the apple and quince. The mustard seeds are a mix of yellow and brown. The mustard is slightly grainy; you can see and feel the seeds on your spoon. The yellow seeds provide a mild, well-rounded flavor, while the brown seeds add more heat. This blend creates a balanced middle ground between fruit and bite. With the exception of the salt, all ingredients are from certified organic farming.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe fruity mustard has a delicate fruity note that plays in balance with a mild spiciness, as described by the producer. At first, you taste the apple, fresh and bright. The quince adds its typical, slightly floral tone. Then comes the heat of the brown seeds—distinct, but not burning.\u003c\/p\u003e\n\n\u003cp\u003eThe grainy texture makes this mustard feel more rustic than a smooth table mustard. It is less sweet than Rosenberg’s mild mustard, but fruitier than the spicy one, placing it exactly in the middle of their small selection. If you are looking for a very sweet mustard to pair with a Weisswurst, you might find this one too savory.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a warm mustard yellow with dark specks from the brown seeds. In the jar, it looks slightly looser than a creamy table mustard, yet it still holds its shape well on a knife. Cold from the fridge, it tastes a bit more reserved; at room temperature, the fruitiness becomes more prominent.\n\n\u003c\/p\u003e\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, this fruity mustard pairs well with meat dishes, cheese, as a dip, and in vinaigrettes. It brings fruit and spice to roast pork, Kassler (cured pork chop), or a piece of roast beef. On a cheese board, it goes well alongside mountain cheese or a sharp Gouda. To make a dip, stir it into some sour cream or yogurt for baked potatoes or veggie sticks.\u003c\/p\u003e\n\n\u003cp\u003eIt works particularly well in salad dressings. Rosenberg recommends a combination of olive oil, fruity mustard, and their redcurrant fruit spread. One teaspoon of mustard, one spoon of the spread, vinegar, oil, and salt—a fruity vinaigrette needs nothing more. Once opened, keep the jar tightly sealed in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-baked Kassler with a crust of fruity mustard and a few breadcrumbs. Serve with mashed potatoes and sauerkraut—a Sunday meal without much effort.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eRosenberg Delikatessen began with an idea: all the ingredients for a good salad dressing should come from a single source. That is why the small Leipzig-based organic producer sells mustard and oils alongside their fruit spreads. It was founded by Matthias Rosenberg in the autumn of 2016. The mustard is produced exclusively for Rosenberg by Jörg Hündorf at Georgsenf in Halle an der Saale. Bottling takes place in Leipzig. The quince is a fitting ingredient for the producer, as Rosenberg once started with a quince harvest. Rosenberg is organic-certified by the control body DE-ÖKO-060. Allergen information: The mustard contains mustard.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe fruity mustard is for everyone who likes to use mustard in the kitchen, not just with sausage. It is perfect for those who make their own salad dressings, enjoy cooking roasts, or put together cheese platters. Combined with the \u003ca href=\"\/en\/products\/bio-johannisbeere\"\u003eOrganic Redcurrant\u003c\/a\u003e spread, it makes the dressing that Rosenberg themselves recommend. The \u003ca href=\"\/en\/products\/bio-milder-senf\"\u003eOrganic Mild Mustard\u003c\/a\u003e is softer and contains honey. You can find all the producer's mustards and spreads on our \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e page. It is not suitable for those who prefer a completely smooth, creamy mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, quince, and grainy mustard seeds—the fruity organic mustard from Rosenberg for roasts, cheese, and vinaigrettes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"135 ml","offer_id":57548067012940,"sku":"034ROS0012","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-fruchtiger-senf.png?v=1778853758"},{"product_id":"bio-scharfer-senf","title":"Organic Hot Mustard","description":"\u003ch2\u003eRosenberg Organic Hot Mustard. Slightly coarse organic mustard with plenty of black mustard seeds – boldly spicy, with a delicate fruity touch of apple, pear, and honey.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Hot Mustard\u003c\/strong\u003e is a slightly coarse organic mustard with a high proportion of black mustard seeds, rounded off with apple juice, pear juice, and honey from the Leipzig-based Mohr apiary. Georgsenf in Halle (Saale) produces it exclusively for Rosenberg Delikatessen. The jar contains 135 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Mustard from Rosenberg\u003c\/strong\u003e owes its spiciness to the black mustard seeds. They provide significantly more heat than the mild white seeds, which only play a secondary role in this mustard. The heat only develops once the ground seeds come into contact with liquid, and it typically hits the nose. The mustard is slightly coarse, and you can see the dark flecks of the seeds in the jar. To ensure the heat doesn't feel one-dimensional, apple juice, pear juice, and honey are added. They give it a delicate, fruity-sweet note. Brandy vinegar, water, Hallore salt, and spices complete the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe hot mustard tastes bold, spicy, and slightly coarse. After the first bite, the heat rises to the nose and then slowly subsides. Following this, the fruitiness of apple and pear emerges, carried by the honey. This delicate sweetness makes the mustard well-rounded without taking away its strength.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the other two Rosenberg mustards, this is the boldest. The mild mustard is creamier and sweeter, while the fruity version is more strongly characterized by apple and quince. Anyone who primarily knows mustard as a gentle seasoning will find this one too hot. According to the manufacturer, it is intended for those who appreciate a certain level of heat.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eRosenberg recommends this hot mustard for meat dishes and vinaigrettes. It shows what it can do when served with grilled bratwurst, boiled beef (Tafelspitz), Kasseler (cured pork), or cold roasts. For beef roulades, spread a thin layer on the meat before adding the bacon, onions, and pickles.\u003c\/p\u003e\n\n\u003cp\u003eIn a vinaigrette, half a teaspoon is enough to emulsify the vinegar and oil while adding flavor. It also works well in a mustard sauce for eggs, in a marinade for pork tenderloin, or in a crust for rack of lamb. Dose carefully at first and get a feel for it. A thin layer is sufficient on a ham sandwich or with cold roast beef. For those who like it hearty, stir it into some sour cream to make a dip for fried potatoes. Even a small spoonful adds seasoning to a potato salad made with broth and vinegar. After opening, store the jar tightly closed in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Beef roulades with hot mustard, bacon, and onions, braised for a long time. The heat dissipates during braising, while the flavor remains in the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis hot mustard is created between two cities. It is produced by Jörg Hündorf at Georgsenf in Halle (Saale), exclusively for Rosenberg. According to the manufacturer, it is picked up there using a car-sharing vehicle and then bottled in Leipzig. Within Leipzig, Rosenberg primarily uses a cargo bike for deliveries. The honey is supplied by the Mohr apiary in Leipzig. Matthias Rosenberg founded the small organic manufacturing business in 2016 with the goal of turning regional organic ingredients into delicacies. Rosenberg is organically certified; the inspection body's number is DE-ÖKO-060. Allergen information: The mustard contains mustard. Due to the honey, it is not vegan.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis hot mustard is for everyone who likes mustard with a bite and uses it for hearty dishes. It is a great choice for a barbecue, a Sunday roast, or a rustic snack. It also makes a great gift for mustard fans. The \u003ca href=\"\/en\/products\/bio-milder-senf\"\u003eOrganic Mild Mustard\u003c\/a\u003e is softer and creamier, and the \u003ca href=\"\/en\/products\/bio-fruchtiger-senf\"\u003eOrganic Fruity Mustard\u003c\/a\u003e with apple and quince is fruitier. You can find all mustards and spreads on our \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e page. It is not suitable for children or anyone sensitive to spicy heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack mustard seeds, apple, pear, and honey from Leipzig – the hot organic mustard from Rosenberg for bratwurst, roasts, and roulades.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"135 ml","offer_id":57548067045708,"sku":"034ROS0013","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-scharfer-senf.png?v=1778853760"},{"product_id":"ketchup-trueffelig","title":"Truffle Ketchup","description":"\u003ch2\u003eTruffle Ketchup from Zum Heiligen Stein. Black truffle with 45 percent tomato – the ketchup for steak, fries, and scrambled eggs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade truffle ketchup from Lich near Giessen: 45 percent double-concentrated tomato paste, cane sugar, 4 percent truffle cream made from mushrooms, olive oil, black olives, and black truffle, vinegar with raspberry juice, bell pepper, and spices, in a 200g jar. No thickening agents, no flavor enhancers, no preservatives, vegan – truffle cream in the recipe instead of a drop of truffle oil on top.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle Ketchup\u003c\/strong\u003e sounds like an idea someone had at a trade fair. At Zum Heiligen Stein, it is the exact opposite: a truffle cream, like the kind found in Italian delicatessens—mushrooms, black olives, olive oil, and black truffle—stirred into the producer’s dense tomato base. The result is the ketchup we recommend to people who think ketchup is for kids: earthy, mild, with a scent that hits you the moment you open the jar.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the scent, then the tomato, then the mushroom\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the truffle rises—the earthy, slightly sweet aroma you know from truffle pasta. On the spoon, you first taste the tomato, dark and thick, with the sweetness of cane sugar and the rounded acidity of the vinegar with raspberry juice. Then the mushroom settles over it: mushroom and black olive provide depth, the truffle provides the lingering scent. The heat is subtle—bell pepper instead of cayenne—because a stronger spice would mask the truffle.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle content is honestly stated: four percent truffle cream, 85 percent of which is mushrooms; the truffle itself is a small portion. Those expecting the ketchup to taste like a piece of fresh Périgord truffle will be disappointed: it is a ketchup with a truffle note, not a truffle product with tomato. In addition to mushrooms, olives, and truffle, the truffle cream contains flavoring—as does almost every truffle cream on the market; anyone looking for a product without added flavorings should opt for the producer’s classic varieties.\u003c\/p\u003e\n\n\u003cp\u003eAnd like all of the producer's varieties, it contains sugar—about 35 grams per 100 grams are part of the recipe. It is not suitable for a sugar-reduced diet.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak, fries, scrambled eggs—and cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is the one steakhouses use for truffle mayonnaise: a dollop with beef fillet, entrecôte, or burgers. Fries and potato wedges with truffle ketchup and grated Parmesan are the dish this jar was made for. Fried potatoes with scrambled eggs get a Sunday upgrade with a spoonful.\u003c\/p\u003e\n\n\u003cp\u003eYou can also go more refined: a teaspoon stirred into tagliatelle with butter and Parmesan creates a truffle pasta from your pantry. It pairs surprisingly well as a cold sauce with duck breast and veal fillet. And as a marinade for shrimp—ketchup, olive oil, garlic, twenty minutes—the tomato and truffle combine with the sweet meat. It works with cheese just like a chutney: a dollop next to mountain cheese or Camembert.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a ketchup for children or for bratwurst at a child's birthday party—the truffle is confusing when a simple ketchup is expected. And with heavily seasoned grilled food, such as marinated spareribs, the truffle note gets lost; the smoky ketchup is the better partner there. Its place is with dishes that would otherwise only get salt and butter: potatoes, eggs, good meat, pasta.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Use the truffle ketchup cold or lukewarm and add it only after cooking—heat destroys the aroma. If you want it together with the smoky ketchup, take the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-set-trueffelig-rauchig\"\u003etruffly \u0026amp; smoky set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe noble variation of the original from Muschenheim\u003c\/h3\u003e\n\n\u003cp\u003eThe truffle ketchup builds on the recipe that Boris Sauerborn developed in the kitchen of his parents' restaurant, Zum Heiligen Stein in Muschenheim, for the lamb bratwurst from their own farm. The base is the same—tomato paste from Northern Italy, cane sugar, vinegar with raspberry juice, bell pepper, spices—only the tomato content is slightly higher at 45 percent, and it is joined by the truffle cream, which gives the ketchup its name and fragrance.\u003c\/p\u003e\n\n\u003cp\u003eThat a ketchup can handle truffle is due to the tomato: its sweetness and acidity are the classic partner for the mushroom, as in any truffle pasta with tomato sauce. Stirred, bottled, and labeled by hand in the workshop in Lich near Giessen, in small batches.\u003c\/p\u003e\n\n\u003cp\u003eThe 200g jar is intentionally smaller than those of the classics—a truffle ketchup is spooned rather than scooped.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle ketchup was awarded one star each at the Great Taste Awards by the British Guild of Fine Food in 2022 and 2025.\u003c\/p\u003e\n\n\u003ch3\u003eThe ketchup gift for people who otherwise avoid it\u003c\/h3\u003e\n\n\u003cp\u003eThe truffle ketchup is the jar we most like to recommend as a gift: for foodies, for grill masters, for the host who already has everything. It looks different than ketchup, smells different than ketchup, and changes your mind at the table about what ketchup can be.\u003c\/p\u003e\n\n\u003cp\u003eFor Christmas and New Year's Eve, it is the jar we most often include in gift packages—alongside raclette and fondue, where a dollop of truffle ketchup with potatoes and meat complements the sauce platter and saves you from needing an extra sauce.\u003c\/p\u003e\n\n\u003cp\u003eFor your own fridge, it is the variety for Sunday: for steak, for breakfast with scrambled eggs, for the fries you treat yourself to on the weekend. Anyone who wants the three classics on the side should add the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-3er-set\"\u003e3-piece ketchup set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA truffle ketchup from Lich with black truffle – for steak, fries with Parmesan, and anyone who thought ketchup was for kids.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"200 g","offer_id":57548072091980,"sku":"049ZGS0044","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-trueffelketchup.png?v=1788364086"},{"product_id":"bratensosse","title":"Gravy","description":"\u003ch2\u003eGravy from Benz. A dark sauce made from bones and vegetables, reduced for 24 hours.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBratensoße von Benz (Gravy from Benz)\u003c\/strong\u003e is a classic sauce made from beef and pork bones, reduced for at least 24 hours at the Benz butcher shop in Köngen. No powdered sauce bases, flavor enhancers, or preservatives – a 400-gram can, ready to heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying gravy\u003c\/strong\u003e from us means you get the exact same sauce that Gina Benz prepares in the kettle for her own ready-made meals, simply pure in a can. Anyone who has ever tried to deglaze a roasting pan with water on a Sunday, only to be disappointed by a thin broth, knows the problem. A proper sauce requires bones, roasted vegetables, and, above all, time. Someone in Köngen has invested both for you. You open the can, heat the contents slowly, and have something on your plate that would otherwise take half a day at the stove to create.\u003c\/p\u003e\n\n\u003ch3\u003eDark and roasted, with the body of real bones\u003c\/h3\u003e\n\n\u003cp\u003eBenz's sauce tastes of roasted meat fond, braised onions, and carrots – bold, yet moderately salted, with a slight sweetness from the vegetables. The first thing you notice is the color: deep brown instead of a caramel tone. The second is the texture. Cooked-down bones release gelatin, which ensures a full, almost velvety mouthfeel. A spoonful remains noticeably on the palate while staying smooth. Cold from the can, it initially smells only of broth; it is only with heat that the roasted notes come to the fore.\u003c\/p\u003e\n\n\u003cp\u003eThe finish leaves a warm, roasted aroma reminiscent of the bottom of a good roasting pan. Spices play second fiddle. Bay leaves and pepper remain in the background; the sauce is meant to accompany the meat rather than overpower it. This is exactly why it pairs equally well with pork and beef. If you prefer a bolder flavor, add a splash of red wine. The Benz family recommends this themselves, and after a few minutes of simmering, the alcohol will have evaporated.\u003c\/p\u003e\n\n\u003cp\u003eOne caveat: If you are expecting a light, creamy sauce or the thick consistency of a store-bought instant sauce, you will find it too lean. The binding comes solely from gelatin and a little cornstarch. It only becomes very thick if you let it reduce uncovered for another five minutes. In return, even after reducing, it tastes like roast, not starch.\u003c\/p\u003e\n\n\u003ch3\u003eFor roasts, potatoes, and as a rescue for thin pan drippings\u003c\/h3\u003e\n\n\u003cp\u003eThe gravy should be heated in a pot over low heat, not boiled, and is enough for about four portions. The classic pairing is pork roast or crackling roast with bread dumplings. It fits just as well with meatballs, Spätzle with fried onions, or mashed potatoes with butter and nutmeg. Many of our customers write to us saying that for them, just potatoes are enough. Potatoes, gravy, done.\u003c\/p\u003e\n\n\u003cp\u003eIts second role is as a base. If your own roast drippings have turned out too thin, add two to three tablespoons of Benz sauce and let everything come to a brief boil. For roulades or oven-baked goulash, half a can completely replaces the need to start a base from bones. A game ragout or a stew with root vegetables also gains the foundation that would otherwise take all day. Anyone who enjoys braising has the most important building block in their pantry with this \u003ca href=\"\/en\/collections\/kategorie-saucen\"\u003esauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eA quick idea for an evening after work: Sauté onions in butter until translucent, add a can of sauce, and let it simmer for five minutes. Serve with ribbon noodles and a spoonful of sour cream. That takes fifteen minutes and tastes like Sunday.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For four people, the can is exactly enough for one meal. Covered leftovers will keep in the fridge for two to three days; they will gel slightly – this is due to the gelatin and is normal. It will become liquid again when heated. This sauce is not for vegetarians, as it is made from meat bones.\u003c\/p\u003e\n\n\u003ch3\u003eNose to tail in Köngen with bones from our own butcher shop\u003c\/h3\u003e\n\n\u003cp\u003eThe gravy is made from the bones of animals butchered at the Benz butcher shop in Köngen. The pork comes from a farmer in Köngen, the beef from family farms in the Stauferland and Swabian Jura regions. Nose-to-tail here means: whatever is left of the animal is processed rather than discarded. For a butcher shop, this is the natural path to a sauce; for a sauce manufacturer, it would be the laborious one.\u003c\/p\u003e\n\n\u003cp\u003eThe vegetables for it grow a few kilometers away in the fields around Köngen. The bones and vegetables are roasted, covered with water, and then reduced for at least 24 hours. During this time, collagen and roasted aromas are released from the bones, the stock loses about half its volume, and gains depth. Through the long cooking process, the collagen turns into gelatin – it is the reason why the sauce sets in the fridge and feels so full on the palate. Pre-made sauces achieve this body with flavorings and thickeners in a few minutes. Benz takes a whole day to do it.\u003c\/p\u003e\n\n\u003cp\u003eBehind this is a fifth-generation business. Master butcher Daniel Benz runs the Schwanen butcher shop with his wife Monika; their daughter Gina is a master butcher and food manager. In 2019, the three founded the delicatessen manufacture to bring the recipes from the butcher shop into shelf-stable cans. The sauce was one of the first products because it is the base for the goulash, roulades, and pork cheeks made in-house anyway. To this day, it remains the long-running bestseller among our Benz products.\u003c\/p\u003e\n\n\u003ch3\u003eA can for the pantry and for a quick evening meal\u003c\/h3\u003e\n\n\u003cp\u003eBratensoße von Benz is a pantry sauce that tastes like someone actually cooked – because someone did. It stays good unopened for about two years, without the need for preservatives. The heat during the canning process takes care of that. That is why it sits in many people's cupboards next to the pasta instead of in the fridge, waiting for an evening when things need to be done quickly. Those who roast regularly buy several cans at once – the best-before date is far enough away that a stock can be built up in peace.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works better than any bottle of wine if you are invited to a roast dinner. Together with the \u003ca href=\"\/en\/products\/rinderroulade\"\u003ebeef roulade\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/schweinebaeckchen\"\u003epork cheeks\u003c\/a\u003e from Benz, it becomes a complete Sunday meal on the table in 20 minutes. For people who love to cook but have little time for a stock during the week, it is the most honest shortcut we know.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA gravy that a butcher has prepared for his own table – and that you can order along with your purchase from Köngen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Benz Feinkostmanufaktur","offers":[{"title":"400 g","offer_id":57548096405836,"sku":"049BEN0001","price":5.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/m-benz-bratensosse-e1614241087227.png?v=1778854055"},{"product_id":"wienerwuerze-100ml-bio","title":"WienerWürze - 100ml Organic","description":"\u003ch2\u003eGenusskoarl WienerWürze, 100 ml. Fermented organic seasoning sauce made from lupin and oats – savory, vegan, the small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl WienerWürze, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, 23 percent lupins, 11 percent oats, and non-iodized salt, brewed and bottled at the manufactory in Wolkersdorf in the Weinviertel region. Savory, salty, with a delicate umami depth, vegan. Four ingredients from Austrian organic farming, with no additives and no soy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWienerWürze by Genusskoarl\u003c\/strong\u003e is a lupin seasoning sauce: a liquid condiment that you use just like soy sauce, but which is created from local legumes and grains. The lupins and oats are mixed with salt and water and fermented. During this process, microorganisms and enzymes gradually break down the lupin proteins into their building blocks. Over several months, the light-colored mixture turns into a dark, savory liquid. Genusskoarl spent a year developing this process with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna. The idea behind it: an Austrian alternative to classic soy sauce, made from raw materials that grow on our doorstep. The 100 ml bottle is the perfect size for getting to know the product, small enough for the dining table and large enough for many soups, sauces, and dressings.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: savory, salty, with a delicate umami depth\u003c\/h3\u003e\n\n\u003cp\u003eThe seasoning is savory and salty, with a spicy depth that the manufacturer describes as delicate. It is thin and dark brown and serves to season rather than sweeten or thicken. On the palate, a mild, rounded spice remains after the saltiness, lingering for a while.\u003c\/p\u003e\n\n\u003cp\u003eWhat makes it special is how it works. A few drops make a soup or sauce fuller and rounder, yet you can hardly taste the seasoning itself. Genusskoarl calls this the finishing touch: for dishes that are good but still missing something. This depth comes solely from the fermentation, from the lupin, oats, salt, and time.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a classic soy sauce made from soy and wheat, it tastes more delicate and clearer, while serving the same purpose in the kitchen. Those expecting a strong, sweet sauce for dipping will find it restrained. This restraint is intentional: the seasoning is intended to support the dish while remaining in the background.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is salty, it takes care of some of the seasoning. Therefore, season your dish with the sauce first before adding any extra salt, otherwise it will quickly become too salty.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: a few drops in soup, sauce, dressing, and dough\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl recommends the seasoning for meat and vegetable dishes, sauces, soups, stews, marinades, salad dressings, and rice dishes. It works hot or cold, for cooking with or for seasoning on the plate. It is dosed drop by drop: often a few drops are enough, and you only add more after tasting.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, it looks like this: a few splashes in the vegetable soup before serving. A teaspoon in the Sunday roast gravy when it lacks depth. A few drops in vinegar and oil, and the dressing for a green salad suddenly has backbone.\u003c\/p\u003e\n\n\u003cp\u003eRice dishes and stews also absorb the seasoning well. A few drops go into the cooking water for the rice, a teaspoon in the lentil stew, a dash in the marinade for tofu or chicken. The same rule applies everywhere: start with a little, taste, then add more.\u003c\/p\u003e\n\n\u003cp\u003eIt also has its place in doughs. The manufacturer adds a tablespoon to bread dough or uses it to season savory pastries. Pâtés, lentil dishes, and marinades for grilled vegetables also benefit from a dash. The small bottle is best kept right on the table next to the salt and pepper, where everyone can season to their own taste.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the seasoning pure first, a drop on the back of your hand or a slice of cucumber. This way, you will know within seconds how salty and savory it is and can dose it correctly the first time you cook with it.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: lupins and oats from Lower Austria, brewed in Wolkersdorf\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is a seasoning manufactory in Wolkersdorf in the Weinviertel, Lower Austria. It was founded by Karl Severin Traugott, a qualified engineer, in October 2016 in Vienna. This seasoning sauce was his first product, and it remains the most versatile in the range today. Since 2019, fermentation, brewing, bottling, and packaging have been carried out in their own manufactory in Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eThe raw materials all come from Austrian organic farming, monitored by Austria Bio Garantie under the number AT-BIO-301. The lupins are grown in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The salt comes from the salt works in Ebensee and is non-iodized; the water is from the Wolkersdorf municipal network. That is the entire ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eThe mixture matures for several months, after which it is pressed and bottled. What remains after pressing is processed into spice blends with a partner company. Genusskoarl works without additives: color and flavor come solely from lupin, oats, salt, and time. This applies to every bottle from Wolkersdorf, from the small bottle to the 5-liter canister.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: beginners, table seasoning fans, and anyone looking for regional soy sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is suitable for anyone trying the seasoning for the first time, and for households where it is used primarily at the table. It is handy, sits well next to the salt shaker, and lasts for weeks with drop-by-drop dosing. It also works as a souvenir for friends who like to cook; the content is self-explanatory on the label. The size is also practical for small kitchens where every bottle needs its place.\u003c\/p\u003e\n\n\u003cp\u003eThose who already know it and cook with it regularly will opt for the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in the 250 ml bottle\u003c\/a\u003e for the kitchen. Those who prefer it smoky will find the same base with smoked salt in the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze\u003c\/a\u003e. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from different manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupin and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupin or gluten, and for those looking for a thick, sweet sauce for dipping.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce made from lupin and oats from the Weinviertel region – in a 100 ml bottle to get to know it and for the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548104401228,"sku":"049GEK0001","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wienerwuerze-100ml-bio-woo-eigen.png?v=1790954717"},{"product_id":"wienerwuerze-250ml-bio","title":"WienerWürze - 250ml Organic","description":"\u003ch2\u003eGenusskoarl WienerWürze, 250 ml. Fermented organic seasoning sauce made from lupin and oats – the kitchen bottle for those who cook with it regularly.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl WienerWürze, 250 ml\u003c\/strong\u003e is a fermented lupin seasoning sauce in organic quality: water, lupin, oats, and non-iodized salt, aged for several months and bottled in Wolkersdorf in the Weinviertel region. Vegan, dark, savory, and salty, with the depth of a soy sauce. 250 ml for the kitchen – no soy, no sugar, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWienerWürze by Genusskoarl\u003c\/strong\u003e is a seasoning sauce brewed according to the principle of soy sauce, but using only ingredients from Austria. Instead of soy and wheat, lupin and oats are used in the base. The mixture ferments with salt and water over several months. During this process, microorganisms break down the protein in the lupin, creating the savory flavor known in the kitchen as umami. Genusskoarl spent a year working on this with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna, before the first bottle was filled. The 250 ml bottle is the right size for those who reach for it regularly while cooking: for the soup on Monday, the sauce on Sunday, and bread dough in between.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: dark, salty, spicy, with a rounded finish\u003c\/h3\u003e\n\n\u003cp\u003eYou can best notice what this seasoning can do by tasting a vegetable soup before and after adding a few drops. It tastes good before, but afterwards it tastes like more: fuller, rounder, heartier, yet still made from the same ingredients. This is exactly the effect Genusskoarl describes as the finishing touch.\u003c\/p\u003e\n\n\u003cp\u003eOn its own, the seasoning is dark brown, thin, and distinctly salty, with a delicate, savory depth that the manufacturer describes as umami. It adds flavor rather than sweetness or thickness, and it leaves a round, mild finish on the palate. Straight off the spoon, it tastes saltier than it does in a dish. In a dish, the salt disperses while the savory flavor remains.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a classic soy sauce made from soy and wheat, it seems more delicate and clearer, though its purpose in the kitchen is the same. Those expecting a strong, sweet, and thick sauce may find it subtle. This restraint is intentional: the seasoning is meant to make the dish rounder while staying in the background itself.\u003c\/p\u003e\n\n\u003cp\u003eAccount for it when seasoning with salt. It brings its own saltiness, so it is best to season with the sauce first and then add salt if necessary. This applies doubly to sauces that are still reducing.\u003c\/p\u003e\n\n\u003ch3\u003eUse: cooking, seasoning, marinating – from bread dough to Sunday roasts\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is dosed by the drop, and small amounts are often enough. For a pot of soup or a sauce for four people, start with a few splashes and adjust to taste. The seasoning withstands heat, so you can add it at the beginning of cooking or use it at the end to adjust the flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends it for meat and vegetable dishes, sauces, soups, stews, marinades, salad dressings, rice dishes, and pâtés. It gives the Sunday roast a darker, deeper sauce. Lentils and beans in a stew taste heartier, and a risotto needs less Parmesan to become well-rounded.\u003c\/p\u003e\n\n\u003cp\u003eIt works just as well cold: a few drops in vinegar and oil for dressing, or a dash in a marinade for tofu or grilled vegetables. It is a secret ingredient from Wolkersdorf for savory doughs: a tablespoon in bread dough or savory biscuits.\u003c\/p\u003e\n\n\u003cp\u003eThose who cook in larger quantities, preserve soups, or prepare meals for the week will have plenty of leeway with this kitchen bottle. Mathematically, 250 ml contains about 50 teaspoons, and when dosed by the drop, it lasts for dozens of dishes.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, keep the bottle tightly sealed; the best-before date is on the label. When dosed by the drop, the kitchen bottle will last for many weeks, even with daily cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a tablespoon to your next bread dough; this is how the manufacturer does it themselves. The crumb develops a savory note that no one at the table can identify, and the rest of the recipe remains unchanged.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: one year of development with BOKU, brewed in the Weinviertel\u003c\/h3\u003e\n\n\u003cp\u003eThe lupin for this seasoning grows in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the municipal supply of Wolkersdorf. All agricultural raw materials are from Austrian organic farming, controlled by Austria Bio Garantie, AT-BIO-301.\u003c\/p\u003e\n\n\u003cp\u003eBehind it is Karl Severin Traugott, a graduate engineer who founded Genusskoarl in Vienna in October 2016. The lupin seasoning sauce was his first product and the beginning of today's fermentation factory. The process was developed during a year of collaborative work with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna.\u003c\/p\u003e\n\n\u003cp\u003eSince 2019, the factory has been based in Wolkersdorf in the Weinviertel. Fermentation, brewing, pressing, bottling, and packaging all take place under one roof. The aging process lasts several months, and Genusskoarl works without additives: color, salt, and flavor come solely from the four ingredients and time. The press residue goes to a partner company that turns it into spice blends.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: frequent cooks, family kitchens, and anyone looking to replace soy sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is intended for kitchens where cooking happens daily and the seasoning is a staple next to the stove. Families, hobby chefs with guests, and anyone who enjoys vegan or vegetarian cooking reach for this size most often. For hosts, it is also an answer to the question of vegan seasoning at the table, as it is naturally plant-based. Those who have never tried the seasoning before should start with the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze in the 100 ml bottle\u003c\/a\u003e; the content is the same, only the quantity is smaller.\u003c\/p\u003e\n\n\u003cp\u003eThose who also want a genuine soy sauce from Austria in their pantry will find the \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eOrganic Soy Sauce\u003c\/a\u003e made from soy and wheat from the same farm in the Weinviertel at Genusskoarl. All seasonings and misos can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and further products for seasoning and refining can be found in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupin and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupin or gluten. And for those who only occasionally add seasoning at the table, the small bottle is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce made from lupin and oats from the Weinviertel – in a 250 ml bottle for the kitchen and pantry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548104499532,"sku":"049GEK0002","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wienerwuerze-250ml-bio-woo-eigen.png?v=1790954725"},{"product_id":"tirolerwuerze-100ml-bio","title":"TirolerWürze - 100ml Organic","description":"\u003ch2\u003eGenusskoarl TirolerWürze, 100 ml. Fermented organic seasoning sauce with beechwood smoked salt – spicy, smoky, vegan, the perfect introduction.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl TirolerWürze, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, 23 percent lupines, 11 percent oats, and salt smoked over beechwood, brewed in Wolkersdorf in the Weinviertel region. Spicy, smoky, full-bodied, vegan, 100 ml. The smoke comes entirely from the salt: the sauce itself is not smoked, and it contains neither bacon nor additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTirolerWürze by Genusskoarl\u003c\/strong\u003e is a smoked seasoning: a fermented lupine sauce that tastes of bacon, campfires, and Alpine cuisine thanks to smoked salt. The base is the same as the WienerWürze from the same producer. Lupines and oats are combined with salt and water and fermented for several months until a dark, savory seasoning emerges. This seasoning sauce is then refined with salt smoked over beechwood. This way, the smoke is already in the bottle, and the grill can stay cold. Genusskoarl calls it liquid vegan bacon and an organic alternative to liquid smoke. The 100 ml bottle is the perfect introductory size: for your first lentil stew, your first marinade, and a permanent spot next to the salt shaker.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Smoke and bacon up front, umami beneath\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the seasoning smells of cold smoke, like a piece of bacon from a smokehouse. On the palate, the salt hits first, followed by the beechwood smoke, with the savory depth of the fermented lupines lying underneath. The producer describes it as spicy, smoky, and full-bodied. \"Full-bodied\" here means: the seasoning fills the mouth and has body, even though it has a thin consistency.\u003c\/p\u003e\n\n\u003cp\u003eThe comparison to bacon is meant seriously. The seasoning provides exactly the notes that are missing from a dish if you leave out the bacon: smoke, salt, and a depth that lingers. You are, of course, missing the bacon fat, which you can replace with oil or butter.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the milder sister sauce from the same maker, this is the bolder one. If you want to subtly round off a dish, it is better to reach for the smoke-free version. However, if you are looking for the taste of traditional tavern cuisine, campfires, and alpine pastures, you have come to the right place.\u003c\/p\u003e\n\n\u003cp\u003eSmoke is a strong aroma, so it pays to start small. A dash too much, and the dish will taste only of smoke. A dash dosed correctly, and everyone will ask where the bacon is hidden.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Replacing bacon, marinating, seasoning at the table\u003c\/h3\u003e\n\n\n\u003cp\u003eGenusskoarl recommends the seasoning wherever bacon would otherwise be used: in soups, sauces, stews, cabbage dishes, and spreads. The producer's recipe examples include pumpkin goulash, \"Krautfleckerl\" (cabbage pasta), and lentils that taste like bacon while remaining purely plant-based. A dash when seasoning is enough; add more only after tasting.\u003c\/p\u003e\n\n\u003cp\u003eIn soups and sauces, a dash at the end is sufficient: potato soup, bean soup, goulash sauce, cream sauce for dumplings. Even pan-fried Krautfleckerl get that characteristic note that usually comes from rendered bacon. The producer mentions tavern classics and vegan dishes in the same breath, and that is exactly the point.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade or rub, it makes grilled vegetables, tofu, and mushrooms smoky. Simply stir it with oil, a little pepper, and garlic, and let the vegetables marinate for half an hour. Grilled meat also takes it well if you brush it on beforehand.\u003c\/p\u003e\n\n\u003cp\u003eAt the table, the small bottle replaces bacon bits: a few drops over potato salad, coleslaw, or a slice of buttered bread with chives. It gives soups at the table the flavor of a traditional roux with bacon, even if they are prepared vegan.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a few drops into quark or cream cheese, add chives, pepper, and a little onion. This creates a spread that tastes like bacon, is ready in two minutes, and fits any snack.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Lupine seasoning from Wolkersdorf, smoke from beechwood\u003c\/h3\u003e\n\n\n\u003cp\u003eGenusskoarl is a seasoning manufacturer in Wolkersdorf in the Weinviertel region of Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in October 2016; since 2019, they have been fermenting, brewing, bottling, and packaging in their own facility in Wolkersdorf. The smoked seasoning was launched in 2020 as the second seasoning sauce after WienerWürze.\u003c\/p\u003e\n\n\u003cp\u003eThe lupines are grown in Lower Austria, the oats come from the organic Lust-Sauberer farm in Schalladorf in the Weinviertel, and the water comes from the Wolkersdorf municipal network. All agricultural raw materials originate from Austrian organic farming, controlled by Austria Bio Garantie under the number AT-BIO-301. The salt is uniodized and smoked over beechwood. Beechwood provides a mild, slightly sweet smoke, just as is customary when smoking ham and bacon.\u003c\/p\u003e\n\n\u003cp\u003eThe base matures for several months before being pressed. The smoked salt takes over the work usually done by the smokehouse. Genusskoarl works without additives, even with the smoke: color, salt, and the smoky note come from lupine, oats, beechwood, and time. The press residues are given to a partner company that uses them to produce spice blends.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: vegan cuisine, barbecue fans, and anyone who misses bacon\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 100 ml bottle is suitable for anyone trying the smoked seasoning for the first time and for households where it is primarily used at the table. It is particularly popular with those who cook vegan or vegetarian and miss the bacon flavor in Krautfleckerl or lentils. It also makes a great gift for barbecue enthusiasts. And if you want to gauge the flavor of the smoked seasoning before adding it to a goulash for six people, the 100 ml bottle is the right choice.\u003c\/p\u003e\n\n\u003cp\u003eThose who already know it and cook with it regularly should opt for the \u003ca href=\"\/en\/products\/tirolerwuerze-250ml-bio\"\u003eTirolerWürze in the 250 ml bottle\u003c\/a\u003e for the kitchen. For the smoke-free version, there is the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze\u003c\/a\u003e in the same size, with the same base of lupine and oats. You can find all seasonings and misos from Wolkersdorf on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from different producers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupine and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupine or gluten, and for dishes where a smoke flavor would overpower delicate ingredients, such as fine fish dishes or light cream soups.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce with beechwood smoked salt from the Weinviertel – in a 100 ml bottle for tasting and for the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548104532300,"sku":"049GEK0003","price":4.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tirolerwuerze-100ml-bio-freisteller.png?v=1790867515"},{"product_id":"tirolerwuerze-250ml-bio","title":"TirolerWürze - 250ml Organic","description":"\u003ch2\u003eGenusskoarl TirolerWürze (Tyrolean Seasoning), 250 ml. Fermented organic seasoning sauce with beechwood smoked salt – the kitchen bottle for stews, grilling, and classic tavern dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl TirolerWürze, 250 ml\u003c\/strong\u003e is a fermented lupin seasoning sauce of organic quality, refined with salt smoked over beechwood: water, lupins, oats, smoked salt – that’s all that's on the label. Brewed in Wolkersdorf in the Weinviertel region, vegan, savory, smoky, and full-bodied. 250 ml for the kitchen – no bacon, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl's TirolerWürze\u003c\/strong\u003e is a smoky seasoning, meaning a sauce that brings the flavor of smoked bacon into your kitchen in liquid form. The foundation is a fermented seasoning sauce made from lupins and oats. Both are combined with salt and water, and over several months, microorganisms break down the lupin protein. What remains is a dark, hearty seasoning. To this, salt smoked over beechwood is added. The manufacturer calls the result liquid vegan bacon and sees it as an organic alternative to liquid smoke. The 250 ml bottle is intended for kitchens where this smoky seasoning is a staple: for pumpkin goulash in the fall, grilled vegetables in the summer, and cabbage pasta in between.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Beechwood smoke, salt, and the depth of fermented lupins\u003c\/h3\u003e\n\n\u003cp\u003eStraight, the seasoning tastes salty at first, then smoky, with a hearty depth from the fermentation lying underneath. Genusskoarl describes it as savory, smoky, and full-bodied, with an umami note reminiscent of campfires, Alpine cuisine, and bacon. Full-bodied means it has body and fills the mouth, even though it is as thin as soy sauce.\u003c\/p\u003e\n\n\u003cp\u003eIn a dish, it provides exactly what bacon bits usually would: smoke and salt, plus a depth that lingers on the palate. A lentil stew or cabbage dish will taste like tavern-style cooking, even if it is prepared entirely plant-based. The fat from the bacon is missing, which you can supplement with oil or butter.\u003c\/p\u003e\n\n\u003cp\u003eThe smoke comes from the salt, so it is clear and consistent, with the same intensity in every bottle. Those looking for a subtle seasoning for understated rounding-off will find the smoke too dominant. For that, there is a smoke-free version from the same producer.\u003c\/p\u003e\n\n\u003cp\u003eSmoke is unforgiving. Start cooking with a small splash, taste it, and then add more if needed. Properly dosed, everyone at the table will ask about the bacon and look for it in vain.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Pumpkin goulash, cabbage pasta, BBQ marinade, and bacon-style lentils\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's recipe examples include pumpkin goulash, cabbage pasta, and bacon-style lentils that remain strictly plant-based. In addition, there are soups, sauces, vegetable dishes, grilled dishes, salads, and spreads. The seasoning is dosed with a splash when seasoning to taste; add more after tasting.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade or rub, it works best with a little oil: for grilled vegetables, mushrooms, tofu, or meat that can soak for half an hour before grilling. When cooking, you can let it simmer from the start or add it at the end for the smoky note.\u003c\/p\u003e\n\n\u003cp\u003eIn soups and sauces, add a splash at the end: in potato soup, bean soup, goulash gravy, or cream sauce for dumplings. A spoonful in mayonnaise or potato salad replaces the bacon bits often found in these dishes in Austria. Tavern classics and vegan cuisine are the same theme here.\u003c\/p\u003e\n\n\u003cp\u003eThe kitchen bottle makes it worthwhile to stock up: a smoky spread made from quark or cream cheese for a snack, a BBQ sauce for the season, a cabbage salad for the weekend. At the table, it replaces bacon bits on potato salad or buttered bread.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly sealed; the best-before date is on the label. With splash-wise dosing, it will last for many weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook a pumpkin goulash with onions, paprika powder, and caraway seeds, and only add the seasoning at the end. The smoke gives the pumpkin the depth that bacon would otherwise provide, and the goulash remains vegan.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Lupins from Lower Austria, oats from the Weinviertel, smoke from beechwood\u003c\/h3\u003e\n\n\u003cp\u003eThe lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel, and the water comes from the Wolkersdorf municipal supply. All agricultural raw materials originate from Austrian organic farming and are monitored by Austria Bio Garantie, control number AT-BIO-301. The salt is non-iodized and smoked over beechwood. Beechwood is the classic wood for ham and bacon; its smoke is mild and slightly sweet.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is the seasoning manufactory of Karl Severin Traugott, a graduate engineer who founded the company in October 2016 in Vienna. Since 2019, the manufactory has been based in Wolkersdorf in the Weinviertel, where every bottle is fermented, brewed, pressed, bottled, and packaged. The smoky seasoning was released in 2020 as the second variety after the WienerWürze, along with the current bottle design.\u003c\/p\u003e\n\n\u003cp\u003eThe base matures for several months. The smoked salt then takes over the work of the smokehouse: the sauce itself remains away from the fire, and Genusskoarl works without additives here as well. Whatever remains after pressing is sent to a partner company that produces spice blends from it.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: vegan cuisine, BBQ season, and everyone who cooks with it regularly\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is for everyone who already knows the smoky seasoning and cooks with it regularly. This includes families who eat vegetarian or vegan and miss the bacon flavor in stews and cabbage, and grill enthusiasts who mix their own marinades. Even those who cook for many, for example at a club party or on a long barbecue evening, will reach for the kitchen bottle; mathematically, it contains about 50 teaspoons. Those trying it for the first time should better take the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze in the 100 ml bottle\u003c\/a\u003e; the content is the same.\u003c\/p\u003e\n\n\u003cp\u003eFor dishes that need depth without smoke, the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in 250 ml\u003c\/a\u003e, which uses the same base, is suitable. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e; further products for seasoning are in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupins and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupins or gluten, and for delicate, light dishes where smoke would overpower everything else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce with beechwood smoked salt from the Weinviertel – in a 250 ml bottle for stews, grilling, and vegan cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548104630604,"sku":"049GEK0004","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tirolerwuerze-250ml-bio-woo-eigen.png?v=1790954732"},{"product_id":"schoarfe-wuerze-100ml-bio","title":"Spicy Seasoning – 100ml Organic","description":"\u003ch2\u003eGenusskoarl Spicy Seasoning, 100 ml. Fermented organic chili seasoning sauce with Carolina Reaper chili – fruity, medium-hot, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Spicy Seasoning, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, lupins, oats, non-iodized salt, and 1 percent Carolina Reaper chili, brewed in Wolkersdorf in the Weinviertel region. Fruity and spicy, well-rounded, with umami depth, vegan, 100 ml. A chili sauce without vinegar and without additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy Seasoning by Genusskoarl\u003c\/strong\u003e is a chili seasoning sauce: a fermented lupin seasoning sauce spiced up with organic chili. The base is the same as the WienerWürze from the same producer. Lupins and oats are mixed with salt and water and left to ferment for several months until a dark, savory seasoning is created. One percent Carolina Reaper chili, considered one of the hottest varieties of all, is added. This small portion turns the seasoning into a medium-hot sauce: according to the manufacturer, it is around 1,000 Scoville, roughly the level of classic chili sauces. The difference lies in the base. Instead of vinegar and chili, it is based on a fermented seasoning that provides salt and depth. The sauce was created in collaboration with JULIBERG from the Mühlviertel, where the chilies are grown.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: fruity heat on a savory foundation\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce first tastes savory and salty like the lupin seasoning, then the heat follows: fruity, rounded, and, according to the manufacturer, pleasantly balanced. It builds up slowly and lingers for a while without burning. Genusskoarl themselves call it \"mittelschoarf,\" using the local dialect.\u003c\/p\u003e\n\n\u003cp\u003eCarolina Reaper has a fruity aroma in addition to its heat, and that is exactly what comes through with one percent. The chili therefore seasons the dish rather than just providing heat. Beneath it lies the umami depth of the fermented lupins, which carries the heat and makes it well-rounded.\u003c\/p\u003e\n\n\u003cp\u003eThe biggest difference to common chili sauces is the lack of vinegar. You get heat and spice, but no acidity, which makes the sauce taste fuller and warmer. If you are expecting the sharp, acidic heat of a vinegar-based chili sauce, you will find something different here.\u003c\/p\u003e\n\n\u003cp\u003eConversely, those looking for the heat of a pure Reaper extract will find the sauce too mild. It is made for people who want to eat spicy food and still taste what is on their plate.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Chili con and sin carne, salsa, barbecue marinade, and a dash at the table\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl recommends the sauce for barbecue marinades, Bloody Marys, chili con carne and chili sin carne, salsa, soups, sauces, marinades, and dips, as well as for seasoning at the table. Because it provides salt and heat at the same time, it often replaces chili and salt together. The manufacturer advises caution when seasoning: better to add a little bit twice than a lot once.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, this means: a few dashes in the tomato sauce for pasta, a teaspoon in lentil stew, a splash in the marinade for chicken or grilled vegetables. In a yogurt or sour cream dip, it provides heat and flavor at the same time. For chili, it is added at the end so the fruity note is preserved.\u003c\/p\u003e\n\n\u003cp\u003eFor a Bloody Mary, it replaces the usual chili sauce and salt: a few dashes into the glass with tomato juice, plus pepper, celery, and lemon. As a Virgin Mary, i.e., with tomato juice alone, it works just as well. A dip made from sour cream, chives, and a few drops of the seasoning goes well with baked potatoes and vegetable sticks.\u003c\/p\u003e\n\n\u003cp\u003eAt the table, the small bottle sits next to the salt and pepper. A few drops over scrambled eggs, fried potatoes, soup, or a cheese sandwich, and everyone decides for themselves how spicy it gets.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir the sauce into a chili sin carne made of beans, corn, and tomatoes, only at the end and a spoonful at a time. It brings heat and salt in one, and the fermented base gives the pot the depth that usually only comes from long simmering.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Chili from the Mühlviertel, seasoning from the Weinviertel\u003c\/h3\u003e\n\n\u003cp\u003eThe chilies grow at JULIBERG in the Mühlviertel in Upper Austria, cultivated by Thomas Schauer in organic quality. According to Genusskoarl, the idea for the sauce came about in 2019 at the Bio Österreich trade fair in conversation with JULIBERG; the first bottle went on sale in the spring of 2021.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning underneath comes from Wolkersdorf in the Weinviertel, where Genusskoarl has been fermenting, brewing, bottling, and packaging since 2019. The company was founded by Karl Severin Traugott, a graduate engineer, in October 2016 in Vienna. The lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the Wolkersdorf municipal network.\u003c\/p\u003e\n\n\u003cp\u003eAll agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie under number AT-BIO-301. The base matures for several months and is pressed, then 1 percent chili is added. Genusskoarl works without additives: color, heat, and flavor come from lupin, oats, salt, chili, and time.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Spicy food lovers, grill enthusiasts, and anyone bothered by vinegar in chili sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for anyone who enjoys spicy food and values flavor. It is perfect for a chili night with friends, for the barbecue season, and for the table where one person prefers spicier food than the others. The 100 ml bottle is handy, fits well next to the salt shaker, and lasts for weeks when dosed by the drop. It is a safe bet as a gift for chili fans. For those who collect hot sauces, this one is special as it is created from fermentation instead of vinegar, which is a rarity on the shelf.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer the same seasoning but mild, choose the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze 100 ml\u003c\/a\u003e, the base of this sauce. If you prefer it smoky rather than spicy, go for the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze\u003c\/a\u003e with beechwood smoked salt. You can find all seasonings and misos from Wolkersdorf on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from other manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains lupin and oats, which means gluten-containing cereals. It is not suitable for those who react to lupin or gluten, and for children or guests who avoid spicy food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic chili seasoning sauce with Carolina Reaper chili from Austria – in a 100 ml bottle for chili, grilling, and the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548130517324,"sku":"049GEK0005","price":4.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schoarfe-wuerze-100ml-bio-woo-eigen.png?v=1790954737"},{"product_id":"salatwuerze-100ml-bio","title":"Salad Seasoning – 100ml Organic","description":"\u003ch2\u003eGenusskoarl Salad Seasoning, 100 ml. Organic vinegar seasoning made from sour cherry vinegar and fermented lupin seasoning – fruity, savory, the basis for dressing.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Salad Seasoning, 100 ml\u003c\/strong\u003e is a vinegar seasoning made from 75 percent organic sour cherry vinegar and 25 percent fermented liquid seasoning made from lupins, oats, salt, and water, bottled in Wolkersdorf in the Weinviertel region. Fruity-tart and savory at the same time, vegan, 100 ml. A dressing base that only needs oil – no oil in the bottle, no added sugar, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSalad Seasoning from Genusskoarl\u003c\/strong\u003e is a vinegar seasoning, meaning a pre-blended mixture of fruit vinegar and seasoning sauce that you stir with oil to make a dressing. Three-quarters of the bottle is sour cherry vinegar: juice from Austrian sour cherries that is fermented in two stages, first into fruit wine and then into vinegar. The last quarter is the fermented lupin seasoning sauce that Genusskoarl sells as WienerWürze, which provides the salt and umami here. Together, this creates an acidity with fruitiness and a seasoning with depth, all in one bottle. It is the only vinegar-based product in the producer's range and has been on the market since spring 2021. The 100 ml bottle sits in the kitchen next to the oil and is enough for many bowls of salad.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Sour cherry up front, umami at the end, fine acidity in between\u003c\/h3\u003e\n\n\u003cp\u003eThe seasoning smells of sour cherry and tastes fruity and finely tart at first. Behind that comes the savory quality of the lupin seasoning: salt, depth, and a rounded finish, which Genusskoarl describes as a combination of umami and fruity acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe sour cherry vinegar contributes the fruitiness of the cherry but remains a vinegar: finely tart and barely sweet. The seasoning sauce takes the edge off the acidity and gives the dressing what mustard, broth, or a piece of cheese would otherwise provide: backbone.\u003c\/p\u003e\n\n\u003cp\u003eYou will notice this most clearly on leaf lettuce. When stirred with oil, it tastes fruity and savory at the same time, and you hardly need any extra salt. The cherry note goes particularly well with beetroot and lentils because both bring a slight natural sweetness. Beetroot with wine vinegar tastes earthy and sour; with this seasoning, it tastes earthy, fruity, and round.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a creamy pre-made dressing or a classic herb vinegar will find something different here: a clear, dark liquid that can do more than vinegar alone but requires oil and some effort.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: Stir 1:2 with oil, then use for leaf lettuce, beetroot, cabbage, or lentils\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl's basic rule: stir one part Salad Seasoning with two parts oil, and the dressing is ready. Feel free to refine it with honey, mustard, yogurt, pepper, or fresh herbs. You usually don't need much salt; the seasoning sauce provides it.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends it for leaf salads, beetroot, coleslaw, and lentil salad. One tablespoon of seasoning and two tablespoons of oil are enough for a salad bowl for two. Using yogurt instead of oil turns it into a light, creamy dressing for cucumber and cabbage.\u003c\/p\u003e\n\n\u003cp\u003eFor coleslaw, slice white cabbage finely, salt it lightly, and knead it until it becomes soft. Then add the seasoning, oil, and a little caraway, and it is ready after an hour in the fridge. The sour cherry note suits the cabbage better than you might expect.\u003c\/p\u003e\n\n\u003cp\u003eFurthermore, it is a base for dips and marinades: as a dip for summer rolls, or with oil and garlic as a marinade for grilled vegetables. For Pad Thai, Genusskoarl uses it together with their own fish sauce as a substitute for tamarind; the acidity and fruitiness go well with rice noodles.\u003c\/p\u003e\n\n\u003cp\u003eKeep the bottle tightly closed after opening. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook lentils until al dente, pour the seasoning and oil over them while still warm, and let them marinate until lukewarm. Add onion, parsley, and a little mustard. The lentil salad keeps in the fridge for two days and tastes even better on the second day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Sour cherries from Burgenland, seasoning from Wolkersdorf\u003c\/h3\u003e\n\n\u003cp\u003eAccording to Genusskoarl, the sour cherries for the vinegar grow in Burgenland, and the vinegar is a pure fruit vinegar made from organic sour cherries. First, yeast converts the sugar in the juice into alcohol, then acetic acid bacteria turn the fruit wine into vinegar. The process is the same as for apple or wine vinegar, just with cherries. The seasoning sauce inside comes from the workshop in Wolkersdorf in the Weinviertel. The lupins for it grow in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf. The non-iodized salt comes from the salt works in Ebensee, and the water from the municipal supply of Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is the seasoning manufactory of Karl Severin Traugott, a qualified engineer who founded the company in Vienna in October 2016. Since 2019, fermentation, brewing, bottling, and packaging have taken place in Wolkersdorf. The lupin seasoning matures there for several months before it is pressed and mixed with the sour cherry vinegar.\u003c\/p\u003e\n\n\u003cp\u003eAll agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie under the number AT-BIO-301. There are fundamentally no additives at Genusskoarl: color, acidity, and flavor come from sour cherries, lupins, oats, salt, and time.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Salad chefs who make their own dressing and fans of fruit vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThis seasoning is for everyone who mixes their own dressing and wants a reliable, ready-to-use base for it: families with daily salads, office lunches, hobby chefs with guests. It is also a good gift for anyone who likes fruit vinegar but has never tried lupin seasoning. One tablespoon per salad makes the 100 ml bottle last for many meals. Anyone who enjoys fruit vinegars and already has raspberry or apple vinegar in the cupboard will find this to be a savory addition.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to experience the seasoning sauce inside on its own, try the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze in 100 ml\u003c\/a\u003e. For Pad Thai and other East Asian dishes, the \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003efish sauce\u003c\/a\u003e from the same producer is a great match. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other products for seasoning in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupins and oats, i.e., gluten-containing cereals. It is not suitable for those who are sensitive to lupins or gluten, or for those who expect a ready-made dressing with oil straight from the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic vinegar seasoning made from sour cherry vinegar and fermented lupin seasoning from the Weinviertel – in a 100 ml bottle for dressing, dip, and marinade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548130550092,"sku":"049GEK0006","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/salatwuerze-100ml-bio-freisteller.png?v=1790867759"},{"product_id":"ketchup-rauchig","title":"Smoky ketchup","description":"\u003ch2\u003eSmoky Ketchup from Zum Heiligen Stein. Hickory smoke and cranberries – the BBQ ketchup from Hesse.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoky Ketchup from Zum Heiligen Stein\u003c\/strong\u003e is a handmade BBQ ketchup from Lich near Giessen: 43 percent double-concentrated tomato paste, cane sugar, 3 percent cranberries, hickory smoke flavoring, vinegar with raspberry juice, bell pepper, and spices, in a 200g jar. No thickeners, no flavor enhancers, no preservatives, vegan – a ketchup with smoke instead of a sweet, sticky BBQ sauce from a bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoky Ketchup\u003c\/strong\u003e is the manufactory's BBQ answer – a unique recipe rather than a ketchup with smoke flavoring added on top, in which hickory smoke and cranberries compete against the dense tomato base. It is the most recent variety and the one that disappears the fastest at barbecues when steaks or ribs are on the grill.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, berry, tomato: three layers in one spoonful\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is the smoke – hickory, the wood used in the USA to smoke ribs and brisket, here stirred into the ketchup as a flavoring. Behind that comes the tomato, thick and dark as with all the manufactory's varieties, and then a surprise: a quiet fruitiness with acidity and tartness that comes from the cranberries. They keep the ketchup from tipping into the sweetness that many BBQ sauces have. The heat is mild – between the mild and the spicy ketchup, with bell pepper and a hint of cayenne.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is thick like the classics, a ketchup for spooning. Anyone expecting a thin BBQ sauce for brushing will find it too firm – for marinating, stir it with a little oil or water.\u003c\/p\u003e\n\n\u003cp\u003eA limitation: The smoky flavor comes from hickory smoke aroma rather than a smokehouse – Smoky is a flavored ketchup, not a smoked product. Those looking for a ketchup without added flavorings are better off choosing the \u003ca href=\"\/en\/products\/ketchup-wuerzig\"\u003eSpicy Ketchup\u003c\/a\u003e. And this jar also contains sugar like a classic ketchup – around 36 grams per 100 grams is part of the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eFor spare ribs, pulled pork, and burgers from the grill\u003c\/h3\u003e\n\n\u003cp\u003eThe place for the smoky ketchup is next to the grill. For spare ribs, which are already smoky and become even fruitier with the ketchup. For pulled pork in a bun, where it replaces the sauce. For pork neck steaks, bratwurst, and burgers, on which it makes bottled BBQ sauce superfluous. For corn on the cob and grilled zucchini when vegetarians are at the table – it is vegan.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it works as a base: two tablespoons stirred with one tablespoon of oil, a teaspoon of honey, and some soy sauce create a marinade for chicken legs or ribs that marinate overnight. A spoonful in chili con carne or a bean stew adds smoke without smoked bacon. And for fried potatoes with a fried egg, it is the sauce that turns leftovers into a proper supper.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for dishes that are meant to remain delicate and light – fish, poultry in cream sauce, everything Mediterranean: the smoke takes over. And for children who want the familiar ketchup taste, the mild version is the better choice. Where smoke belongs, however, this ketchup belongs: with everything that has turned brown on the grill, in the smoker, or in a cast-iron skillet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The 200 grams are enough for four to five barbecue evenings. Anyone who wants both the ketchup and the truffle ketchup should choose the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-set-trueffelig-rauchig\"\u003eTruffle \u0026amp; Smoky Set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe BBQ variation from the restaurant kitchen in Muschenheim\u003c\/h3\u003e\n\n\u003cp\u003eThe smoky ketchup is based on the recipe that Boris Sauerborn developed in the kitchen of his parents' restaurant, Zum Heiligen Stein, in Muschenheim, for the lamb sausages from their own farm: tomato paste from Northern Italy, cane sugar, vinegar with raspberry juice, bell pepper, and the manufactory's spice blend. Two things were added for the BBQ version – hickory smoke flavoring and three percent cranberries, which provide a fruity counterpoint to the smoke, much like vinegar or molasses do in American BBQ cuisine.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato content remains high: 430 grams of double-concentrated paste per kilo of ketchup. This is why the tomato alone provides the binding and color even in the smoky version. Mixing, bottling, and labeling are done by hand at the manufactory in Lich near Giessen. The red BBQ field on the label distinguishes it on the shelf from the classics; the lamb on the stone is the same.\u003c\/p\u003e\n\n\u003cp\u003eThe 200g jar is smaller than that of the classics – the right size for a BBQ ketchup that is used more for grilling than on a daily basis: it gets used up in one season instead of aging in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eAt the 2025 Great Taste Awards from the British Guild of Fine Food, the smoky ketchup received two stars, following one star in 2022 – the jury found the hickory aroma \"almost overwhelming,\" but well-balanced on the tongue with the sweetness of the tomato.\u003c\/p\u003e\n\n\u003ch3\u003eFor grill masters, for gifts, for the season\u003c\/h3\u003e\n\n\u003cp\u003eWe always include the smoky ketchup in our BBQ-themed gift baskets and with every grill order. It is a seasonal product in the best sense – from May to September it sits next to the grill, in winter next to fried potatoes and chili.\u003c\/p\u003e\n\n\u003cp\u003eThose ordering the smoky version for the first time should place it next to the spicy one and try both on the same sausage: the base is the same, and the difference shows what smoke and cranberries do to a tomato. Afterward, most people know which jar they need when grilling – and many need both.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who own a smoker or dream of having one: a jar from Hesse that keeps up with American BBQ sauces while still tasting like tomato. Together with the spicy ketchup, it makes the perfect grill pair for the season; together with the truffle ketchup, it is the set for gourmets.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA BBQ ketchup from Lich – hickory smoke and cranberries on plenty of tomato, for ribs, pulled pork, and burgers from the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ketchup zum heiligen Stein","offers":[{"title":"200 g","offer_id":57548152766796,"sku":"049ZGS0006","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zum-heiligen-stein-ketchup-rauchig.png?v=1788364085"},{"product_id":"bio-sojasauce","title":"Organic soy sauce","description":"\u003ch2\u003eGenusskoarl Organic Soy Sauce. Shoyu-style soy sauce made from Austrian organic soy and organic wheat – traditionally brewed in Wolkersdorf, 250 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Organic Soy Sauce\u003c\/strong\u003e is a Shoyu-style soy sauce made from water, organic soybeans, organic wheat, and non-iodized salt. It is brewed in a facility in Wolkersdorf in the Weinviertel region, where it matures for several months. The soy and wheat are grown at the Lust-Sauberer organic farm in the Weinviertel, and the salt comes from Ebensee. 250 ml, vegan. No coloring, no added flavoring, no flavor enhancers – four ingredients and time.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Soy Sauce by Genusskoarl\u003c\/strong\u003e is a soy sauce brewed just like Japanese Shoyu. Soybeans and wheat are combined with salt water and fermented for months with the help of microorganisms. During this process, protein and starch are broken down, creating a deep, savory umami flavor and a slight sweetness characteristic of the wheat. Genusskoarl began in 2016 with the idea of creating an Austrian alternative to soy sauce. Since 2022, the facility has been brewing the original itself, true to the motto “grown, brewed, and bottled in Austria.”\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe soy sauce tastes balanced and deep, with full-bodied umami. The producer describes it as savory, well-rounded, and having a fruity finish. The wheat adds a subtle sweetness, while the salt keeps everything clear and seasoned.\u003c\/p\u003e\n\n\u003cp\u003eIt is thin and dark, like a classic Shoyu. Those expecting a sweet, thick sauce like a teriyaki sauce will find something different here: a refined seasoning sauce that rounds out dishes instead of overpowering them.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis soy sauce belongs in the wok, with sushi, and in all Asian dishes that call for it. The producer also recommends it for soups, sauces, vegetables, and marinades. You can use it during cooking or directly at the table, for example over fried rice, steamed broccoli, or in a marinade for tofu and chicken.\u003c\/p\u003e\n\n\u003cp\u003eUse sparingly. A teaspoon in the pan or a few dashes on the plate are usually enough, and you can always add more. For a marinade, mix two tablespoons of soy sauce with a little oil, garlic, and ginger, and let meat or tofu soak for half an hour.\u003c\/p\u003e\n\n\u003cp\u003eNote: The soy sauce contains soy and wheat. According to the producer, it is lab-tested gluten-free (under 20 ppm) because the long fermentation process breaks down the wheat protein; however, wheat is still listed in the ingredients. Keep the bottle tightly closed after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A splash of soy sauce in gravy or goulash adds depth without any Asian flair. And a spoonful in a salad dressing replaces the salt.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is a seasoning manufacturer in Wolkersdorf in the Weinviertel, Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in October 2016. It started with \"WienerWürze\" made from lupins and oats, developed over a year with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna. Since 2019, fermentation, brewing, bottling, and packaging have taken place in Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eFor the organic soy sauce, the Lust-Sauberer organic farm in Schalladorf in the Weinviertel supplies the soybeans and wheat; the farm is owned by the founder's in-laws. The salt comes from Saline Austria in Ebensee, and the water comes from the Wolkersdorf municipal supply. All ingredients are from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301); the soy is additionally certified by Donau Soja.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis organic soy sauce is for everyone who cooks Asian cuisine and wants to know where their beans come from. It fits perfectly in kitchens where the wok is frequently used, and on the tables of families who roll their own sushi at home. As a gift, it's a great conversation starter: soy sauce from the Weinviertel.\u003c\/p\u003e\n\n\u003cp\u003eThose avoiding soy should reach for the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in 250 ml\u003c\/a\u003e, the seasoning sauce made from lupins and oats from the same producer. For Pad Thai, Pho, and curry, the \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003efish sauce\u003c\/a\u003e is a great addition. You can find all seasonings and misos on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and more sauces in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eSeasoning Sauces\u003c\/a\u003e category. The soy sauce is not suitable for anyone with a soy allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA Shoyu-style soy sauce made from organic Weinviertel soy and organic wheat, brewed in Wolkersdorf – for wok dishes, sushi, and your Sunday gravy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548193071436,"sku":"049GEK0007","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-sojasauce-freisteller.png?v=1790867883"},{"product_id":"balsamico-roestzwiebel-sauce-mit-piment-d-espelette","title":"Balsamic roasted onion sauce with Piment d'Espelette","description":"\u003ch2\u003eWajos Balsamic Roasted Onion Sauce with Piment d'Espelette. Dark, sweet, smoky, and quietly spicy – the barbecue sauce that also doubles as an onion sauce for roasts.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Balsamic Roasted Onion Sauce with Piment d'Espelette\u003c\/strong\u003e is a dark barbecue sauce made from brown cane sugar, tomato paste, 12 percent Aceto Balsamico di Modena PGI, onions, smoked salt, and 0.2 percent Piment d'Espelette, 245 ml from Dohr on the Moselle. It's not ketchup, not a spicy chili sauce, and not liquid onion soup, but a thick sauce between barbecue and balsamic. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsamic Roasted Onion Sauce from Wajos\u003c\/strong\u003e solves a problem every barbecue night faces: ketchup is too bland, barbecue sauce is too smokily American, and homemade onion sauce takes half an hour. This bottle sits right in between. It tastes of balsamic and roasted onions, is sweet, has a hint of smoke, and finishes with the mild warmth of Basque Piment d'Espelette. It's a perennial favorite for us and listed as a bestseller at Wajos itself. The reason: the sauce pairs just as well with steak as it does with bratwurst and Sunday gravy.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and dark like balsamic, with roasted onions, smoke, and a bit of heat\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is dark brown and thick, almost like a crema. You taste the sweetness first. Brown cane sugar is the primary ingredient, and with a good 37 grams of sugar per 100 milliliters, the sauce is clearly sweet, like a barbecue sauce. Those trying it for the first time will think of a dark balsamic crema with onions – and they’d be pretty much right. Then comes the 12 percent balsamic from Modena – the dark, winey acidity that prevents it from tasting like syrup. The roasted onion comes from onions and natural onion flavoring, the smoke from smoked salt.\u003c\/p\u003e\n\n\u003cp\u003eAnd the Piment d'Espelette? That is the chili from the French Basque country, more fruity-warm than hot. At 0.2 percent, it remains in the background rather than the foreground in this sauce: you notice a gentle warmth on the palate, and that's it. Anyone expecting a spicy barbecue sauce would be better off with the \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip\u003c\/a\u003e, which contains over 30 percent chili. The sauce contains barley malt and thus gluten, as well as sulfites from the wine vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak, bratwurst, burgers, and as a quick onion sauce\u003c\/h3\u003e\n\n\u003cp\u003eAt the grill, it’s the dip for everything dark: beef steak, pork neck steak, bratwurst, spareribs. A dollop on the plate is enough; the sauce is rich. On a burger, it replaces both ketchup and fried onions – with cheddar and pickles, this is the burger the teenagers at our place always order. For grilled cheese or grilled vegetables like zucchini and eggplant, it adds the dark, sweet note that is otherwise missing. And for those making baked potatoes with sour cream, just put the bottle right next to them – the combination of cold dip and dark sauce works perfectly.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it turns into an onion sauce: add two to three tablespoons to the pan drippings from beef, pork, or roulades, deglaze with a little water or broth, bring to a brief boil, and you’re done. That’s a Sunday roast gravy in five minutes, and it tastes like braised onions even though your cutting board stays clean. A spoonful in a finished gravy or goulash adds color, sweetness, and depth. Use it with fried potatoes and a fried egg, on a Leberkäse roll, or in the pan with sautéed onions and mushrooms – anywhere roasted onions and balsamic belong.\u003c\/p\u003e\n\n\u003cp\u003eIt also works as a marinade, but with caution: the sugar will burn at high heat. Brush the meat with it and apply only in the final minutes on the grill, or brush it on at the end. It is not suitable for anything that should remain light and fresh – fish, poultry with lemon, or salads. And once opened, the bottle belongs in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pan-fried bratwurst with the roasted onion sauce and a roll – or on fries with a little mayonnaise; it’s the dark version of currywurst fries.\u003c\/p\u003e\n\n\u003ch3\u003eBalsamic from a family that has been making wine for 15 generations\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce comes from Wajos, a gourmet manufacturer in Dohr near Cochem on the Moselle. The name is an abbreviation: Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been cultivating wine for 15 generations. From a liqueur distillery in the 1980s, his son Peter Oster and his partner Ulf Schwichtenberg turned it into a brand that today carries around 900 items. Over 80 employees work in Dohr, and the first Wajos store opened in Trier in 2008.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that balsamic plays a leading role in a barbecue sauce from winemakers fits the company: wine vinegar and grape must are the foundation of many Wajos products, from cremas to sauces. Like most Wajos items, the sauce is produced in Dohr and tested in their in-house laboratory. Wajos describes their own operation as \"controlled small\" – a family business rather than a sauce factory.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for grill enthusiasts and those who lack the time for homemade onion sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe roasted onion sauce is the bottle for everyone who wants more depth than ketchup at the grill. It is milder in smoke than a hickory sauce and milder in heat than a chili sauce – the dark, sweet middle ground. And it’s for anyone who needs a gravy during the week that tastes like more than just powdered mix. As a gift, it fits perfectly into a barbecue pack alongside the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e for the smoky side and the \u003ca href=\"\/en\/products\/pfirsich-sauce-mit-whisky\"\u003ePeach Sauce with Whisky\u003c\/a\u003e for the fruity side. You can find all sauces on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 245 ml bottle keeps for a long time unopened in a cool, dark place, and for weeks in the refrigerator after opening. The sauce is not suitable for those looking for a light, low-sugar barbecue sauce – it is sweet, and that is part of its character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBalsamic, roasted onion, smoke, and a touch of Piment d'Espelette – the dark sauce from the Moselle that reaches from the grill to the Sunday roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231311692,"sku":"049WAJ0001","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/balsamico-roestzwiebel-sauce-mit-piment-d-espelette-woo-eigen.png?v=1790955113"},{"product_id":"barbecue-sauce-mit-hickory-rauchsalz","title":"Barbecue sauce with hickory smoked salt","description":"\u003ch2\u003eWajos Barbecue Sauce with Hickory Smoked Salt. Tomato, beet syrup, and salt smoked over hickory wood – the dark, smoky barbecue sauce that can do more than just sweet.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Barbecue Sauce with Hickory Smoked Salt\u003c\/strong\u003e is a barbecue sauce made from tomato paste, sugar, spirit vinegar, beet syrup, spices, mustard seeds, and 0.5 percent hickory smoked salt, 245 ml from Dohr on the Moselle. Not a ketchup with smoke flavor, not a hot chili sauce, not a marinade for soaking – but a barbecue sauce for brushing and dipping, savory, slightly spicy, and smoky. Contains gluten, soy, and mustard.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBarbecue Sauce with Hickory Smoked Salt from Wajos\u003c\/strong\u003e is the opposite of the bottle from the supermarket that mainly tastes of sugar and liquid smoke and tastes the same on everything. This sauce is dark; it tastes first of tomato and beet syrup, then of smoke, and it has an acidity that keeps it from being a dessert. The smoke comes from salt that has been smoked over hickory wood, the wood used to cook ribs in the Southern US. For us, it is the second most popular barbecue sauce after the Balsamic Roasted Onion – and the one we recommend for pulled pork.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and beet syrup first, then smoke, finally vinegar and mustard\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is savory-sweet: tomato paste and beet syrup, or sugar beet syrup, provide a dark, almost malty depth – barley malt and wheat malt enhance this. Then comes the smoke, warm and woody rather than biting, from the hickory smoked salt, smoked salt, and smoke flavoring. Spirit vinegar, mustard seeds, and spices finally provide the acidity and a slight heat, which Wajos calls \"mildly spicy\" – a tingle rather than a burn.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is still sweet, which is part of the style: sugar is at the top of the list, 44.8 grams per 100 milliliters. So, it is a sauce for dosing rather than drowning – two tablespoons per serving instead of half the bottle. Besides the smoked salt, there is smoke flavoring in it; we mention that. And it contains soy, wheat, barley malt, and mustard – the barbecue sauce is not suitable for anyone with a gluten or soy intolerance. Those who want more heat will find it in the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Paprika Sauce with Jalapeno Chili\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn ribs, in pulled pork, with baked potatoes – and in the pan during the week\u003c\/h3\u003e\n\n\u003cp\u003eThe classic: brush spareribs or chicken legs twice with the sauce during the last ten minutes on the grill. Only at the end because the sugar would otherwise burn, and away from the hottest spot. For pulled pork, stir three tablespoons into the shredded meat and add the rest for individual dosing. On a burger, it replaces ketchup; in a sandwich with chicken breast and coleslaw, it’s the sauce that holds everything together.\u003c\/p\u003e\n\n\u003cp\u003eDuring the week, it's the shortcut: fry meatballs in a pan, add two tablespoons of sauce and a splash of water, simmer for three minutes – dinner with rice. The same works with tofu or halloumi cubes, with roasted vegetables from the oven, or as a dip with sweet potato wedges. Bratwurst and currywurst handle it well, and a tablespoon in a Bolognese adds the smokiness you would otherwise only get with bacon. For baked potatoes, stir a tablespoon of sauce into 200 grams of sour cream – a dip that stands on the grill table next to the herb quark and is the first to be finished. It also goes well as a dollop next to grilled cheese and corn on the cob, and on a hot dog, it replaces ketchup and mustard at the same time.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: using the sauce as an overnight marinade – sugar and vinegar make the meat tender on the outside and turn it black when grilling. And it doesn't suit fish as well, as the smoke is too dominant. It is too heavy for dipping raw vegetables; a quark dip is a better choice there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Rub neck steaks with \u003ca href=\"\/en\/products\/magic-dust-rub\"\u003eMagic Dust Rub\u003c\/a\u003e, grill, and glaze with the barbecue sauce in the last few minutes – rub for the crust, sauce for the shine, both from Dohr.\u003c\/p\u003e\n\n\u003ch3\u003eA barbecue sauce from the Moselle instead of Kansas City\u003c\/h3\u003e\n\n\u003cp\u003eBarbecue sauces usually come from the USA; this one comes from Dohr near Cochem on the Moselle. Wajos manufactures most of its roughly 900 items there itself, including sauces, and tests every batch in its own lab. The company carries the initials of Walter Josef Oster, the winemaker from Ediger-Eller who founded a liqueur factory next to the family vineyard in the 1980s. Peter Oster, his son, and Ulf Schwichtenberg turned it into the brand it is today starting in the 2000s: over 80 employees in Dohr, own stores since 2008, starting in Trier.\u003c\/p\u003e\n\n\u003cp\u003eThat a business from a winemaking family starts a barbecue sauce with spirit vinegar and beet syrup sounds like a contradiction, but it is craftsmanship: vinegar is wine expertise, syrup and reduction are liqueur expertise. Both are in this bottle. Wajos describes its work as \"controlled small\" – and the sauce bears the label of a business with an address rather than that of an anonymous brand.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for the barbecue evening, for pulled pork, and for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe barbecue sauce is the bottle we recommend with every grill package. It suits people who like smoke and prefer to leave out chili heat, and families where the children eat along at the grill. Anyone making pulled pork or ribs in the oven for the first time has the sauce with this bottle that will save the result if the meat turns out drier than planned. As a gift, it belongs next to the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/pflaume-barbecue-dip-wuerzmischung\"\u003ePlum Barbecue Dip\u003c\/a\u003e; all barbecue sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a dry, dark place; after opening, keep in the refrigerator – where it will last the entire summer at two tablespoons per barbecue evening. The sauce is not suitable for those looking for a low-sugar barbecue sauce or for dishes where the smoke should remain in the background.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, beet syrup, and hickory smoke from Dohr on the Moselle – the barbecue sauce that shines on ribs and holds everything together in a sandwich.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231344460,"sku":"049WAJ0004","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/barbecue-sauce-mit-hickory-rauchsalz-woo-eigen.png?v=1790955119"},{"product_id":"mango-paprika-sauce-mit-jalapeno-chili","title":"Mango Paprika Sauce with Jalapeño Chili","description":"\u003ch2\u003eWajos Mango Bell Pepper Sauce with Jalapeno Chili. 15 percent bell pepper, 10 percent mango, and one percent jalapeño – the fruity barbecue sauce with a subtle heat for chicken, vegetables, and burgers.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mango Bell Pepper Sauce with Jalapeno Chili\u003c\/strong\u003e is a barbecue sauce made from tomato paste, 15 percent bell pepper, 10 percent mango, garlic, spirit vinegar, and 1 percent jalapeño chili, 245 ml from Dohr on the Moselle. Not a ketchup, not a smoky barbecue sauce, and not a tear-jerking chili sauce, but a fruity-sweet sauce with mild heat – for dipping, brushing, and mixing. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Bell Pepper Sauce with Jalapeno Chili by Wajos\u003c\/strong\u003e is what belongs on the grill table when ketchup is too boring and chili sauce is too risky. Ketchup is tomato and sugar, always the same, everyone knows it. This sauce is orange instead of red; it tastes like bell pepper and mango first, and only then does the jalapeño make its presence known – so quietly that children keep dipping, yet adults notice that something is there. It is one of the most requested Wajos barbecue sauces among us, and the bottle that empties quickly on every grill table in the summer.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper and mango up front, tomato underneath, jalapeño at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is orange-red, smooth, and medium-thick – it stays on the spoon but runs off a brush. First comes the bell pepper, mild and sweet, then the mango with its fruitiness and a slight acidity from lemon juice and vinegar. Tomato paste and garlic provide the foundation, while mustard among the spices adds a subtle seasoning. The one percent of jalapeño is noticeable at the end: a warm tingle that fades after a few seconds, far from a heat that masks the food.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it must be said: sugar is the second ingredient listed, 23.5 grams per 100 milliliters – a barbecue sauce is sweet, and this one is too. It contains flavoring, modified starch and xanthan gum as thickeners, and mustard as an allergen. It is vegan, free of egg and dairy, unlike many creamy barbecue sauces.\u003c\/p\u003e\n\n\u003cp\u003eThe Mango Bell Pepper Sauce is not suitable for those expecting a truly hot chili sauce – one percent jalapeño provides flavor rather than fire. Those who prefer smoky and dark over fruity and light when grilling are better served by the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilled chicken, on burgers, in stir-fries, and for raclette\u003c\/h3\u003e\n\n\u003cp\u003eThe first dish is chicken. Grill thighs or breasts and brush them with the sauce in the final minutes so it glazes rather than burns. Serve with a second spoonful on the plate as a dip. It works just as well for pork neck, skewers, bratwurst, and grilled salmon, where the mango pairs better with the fish than any ketchup. For grilled vegetables – zucchini, bell peppers, corn on the cob, halloumi – it is the sauce that ensures vegetarians at the grill table are well-catered for.\u003c\/p\u003e\n\n\u003cp\u003eOn a burger, it replaces ketchup and mayonnaise at the same time; on a hot dog, it replaces mustard. In a vegetable stir-fry with rice or noodles, two tablespoons at the end are enough to give the dish fruitiness and spice all at once; in a chicken stir-fry with bell peppers and onions, it creates the sauce all on its own. At a raclette, it is the bowl that empties first, and for baked potatoes with quark, it is the perfect dollop on top.\u003c\/p\u003e\n\n\u003cp\u003eIt can be thinned out: mixed with yogurt or crème fraîche, it becomes a mild dip for vegetable sticks and fries; with oil and a little vinegar, it makes a dressing for rice salad or coleslaw. A tablespoon in the marinade for chicken skewers adds color and sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for prolonged simmering in stews or braised dishes – the sugar turns bitter, and the fruit flavor disappears. Always apply it to the grill at the very end, otherwise it will burn before the meat is cooked. Once opened, the bottle should be kept in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Chicken skewers rubbed with \u003ca href=\"\/en\/products\/jerk-chicken-rub\"\u003eJerk Chicken Rub\u003c\/a\u003e, grilled, and finally brushed with Mango Bell Pepper Sauce – the Caribbean from your balcony, our go-to meal for balmy evenings with guests.\u003c\/p\u003e\n\n\u003ch3\u003eA barbecue sauce from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce comes from Dohr near Cochem on the Moselle. Wajos manages around 900 items there and produces most of them itself – sauces are included, and every batch goes through their own laboratory before it is bottled. The family-run business with over 80 employees is named after Walter Josef Oster, the founder from a winemaking family in Ediger-Eller that has been producing wine on the Moselle for 15 generations.\u003c\/p\u003e\n\n\u003cp\u003eHis business began in the 1980s as a liqueur manufactory alongside the winery. Peter Oster, his son, and Ulf Schwichtenberg turned it into the Wajos brand starting in the 2000s – the first store opened in Trier in 2008; today, they can be found all over Germany. The fact that a barbecue sauce from the Moselle uses spirit vinegar for acidity fits this heritage: vinegar is a familiar craft in the region. \"Controlled smaller-scale work\" is how Wajos describes why only a selection of all possible sauces is produced.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for families at the grill and for people tired of ketchup\u003c\/h3\u003e\n\n\u003cp\u003eThe Mango Bell Pepper Sauce is the bottle for grill tables where children, vegetarians, and heat-seekers sit together. It works for everyone because the fruit is at the front and the heat is at the back. 245 ml lasts for several barbecue evenings; once opened, it stays good for weeks in the refrigerator. As a gift, it belongs in a barbecue package with the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e; you can find all barbecue sauces and rubs on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those who reject fruit in savory dishes, or for people who must eat a low-sugar diet – sugar is second on the list here, as stated on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBell pepper, mango, and a hint of jalapeño – the fruity barbecue sauce from the Moselle that replaces ketchup and chili sauce all at once.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 g","offer_id":57548231934284,"sku":"049WAJ0005","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-paprika-sauce-mit-jalapeno-chili-woo-eigen.png?v=1790955126"},{"product_id":"patatas-bravas-sauce","title":"Patatas Bravas Sauce","description":"\u003ch2\u003eWajos Patatas Bravas Sauce. Bell pepper, garlic and olive oil, red, spicy and hot – the salsa for roasted potatoes, tapas and steak.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Patatas Bravas Sauce\u003c\/strong\u003e is a red sauce made from 24 percent bell peppers, 9.5 percent bell pepper paste, rapeseed oil, olive oil, garlic, brandy vinegar and spices, 245 ml from Dohr on the Moselle. Not ketchup, not a sweet barbecue sauce, not tomato sugo, but a spicy-hot bell pepper salsa with little sugar, just as it belongs with potato wedges in Spain. Contains mustard and whey protein.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePatatas Bravas Sauce from Wajos\u003c\/strong\u003e is the reason why we have potato wedges on a baking sheet on Fridays. The day was long, there are potatoes, a piece of cheese, a few olives in the fridge – and this bottle. Potatoes in wedges, oil, salt, 35 minutes in the oven, the sauce in a bowl, and the tapas evening at the kitchen table is ready. We order this bottle often, and we suspect that most people started out in a similar way: with potatoes and the question of what goes well with them.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper and garlic up front, heat in the background, hardly any sweetness\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is brick-red and creamy rather than smooth like ketchup. First you taste bell pepper – a third of the bottle is bell pepper and bell pepper paste –, then garlic, then a heat that lingers in the throat but is manageable. Brandy vinegar and lemon juice provide a fresh acidity, olive oil and rapeseed oil provide roundedness. With just under five grams of sugar per 100 milliliters, it is significantly less sweet than most barbecue sauces – that is the difference you notice on the second spoonful.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest, it must be said: the heat comes from spices that Wajos lists collectively, and the sauce contains mustard, whey protein concentrate and an emulsifier that holds the oil and bell pepper together. It is therefore not suitable for vegans. And with 26 grams of fat per 100 milliliters, it is an oil-based sauce rather than a light salsa – but that means it stays on the potato.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for a mild sauce for children, the Bravas sauce is not suitable – in that case, the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Bell Pepper Sauce\u003c\/a\u003e from Wajos with its sweetness is the friendlier choice. Anyone who wants it even hotter will find the next level up in the \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip spice blend\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith potato wedges, tapas, steak and on bread\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is Patatas Bravas itself. Cut potatoes into wedges, roast them in the oven with olive oil and salt until they are crispy on the outside, and add the sauce over or next to them. In Spain, a dollop of aioli is often added – red and white side by side, that is the classic tapas plate look. At home, the red sauce alone is enough, with a piece of white bread for dipping.\u003c\/p\u003e\n\n\u003cp\u003eAt the grill, it is the sauce for those who have had enough of ketchup: for steak, bratwurst, chicken skewers, and grilled vegetables. A tablespoon on a burger replaces ketchup and mustard together. On a sandwich with cheese and arugula or on a wrap with chicken, it is the spread that provides the heat.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it works as a base: two tablespoons in a tomato sauce for pasta, in a chili, in a potato soup or in a pan with chorizo and chickpeas. On scrambled eggs or in a shakshuka, it provides bell pepper and heat, and you don't need to chop any bell peppers. And over oven vegetables with feta, shortly before serving, it is the dressing that turns a baking sheet into a meal.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable as a dip for fondue with many mild side dishes or anywhere a sweet sauce is expected – it is savory and spicy instead of rounded. And long cooking time doesn't suit it: the fresh bell pepper and garlic note is lost. Add it at the end rather than at the beginning. Once opened, it belongs in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir one tablespoon of Patatas Bravas sauce into three tablespoons of mayonnaise – the quick dip for fries that falls somewhere between aioli and bravas.\u003c\/p\u003e\n\n\u003ch3\u003eA Spanish salsa from a sauce kitchen on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufactory in Dohr near Cochem on the Moselle, founded on the heritage of a winemaking family. The name stands for Walter Josef Oster from Ediger-Eller, where the Osters have been making wine for 15 generations. Starting from his liqueur manufactory in the 1980s, his son Peter Oster and Ulf Schwichtenberg built up the Wajos brand from the 2000s onwards – with the first store in 2008 in Trier and today over 80 employees in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eAt Wajos, the sauces have their own shelf: grill and seasoning sauces ranging from Barbecue and Café de Paris to Patatas Bravas, produced like most of the roughly 900 items in Dohr and tested in their own laboratory there. The Bravas sauce shows what the company understands by \"working in controlled small batches\": bell pepper and bell pepper paste as the main ingredient, olive oil alongside rapeseed oil, and only enough sugar to maintain the heat.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for tapas evenings and for people who find ketchup too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Patatas Bravas Sauce is the bottle for everyone who is tired of ketchup. When grilling and having baked potatoes, it should be something savory. It fits into every barbecue package and every tapas evening as a gift – together with the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip spice blend\u003c\/a\u003e for the potatoes themselves or the \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e for the white next to the red. All sauces and dips are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the bottle should be stored in a dry place protected from light; once opened, keep it in the refrigerator; 245 ml is enough for six to eight baking sheets of potato wedges. It is not suitable for anyone who has trouble with heat or must avoid mustard and milk – both are on the ingredient list, and the heat is the whole point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBell pepper, garlic and olive oil, red and spicy – the Bravas sauce from the Moselle that turns a baking sheet of potatoes into a tapas evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231967052,"sku":"049WAJ0006","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/patatas-bravas-sauce-woo-eigen.png?v=1790955132"},{"product_id":"caf-de-paris-sauce","title":"Café de Paris sauce","description":"\u003ch2\u003eWajos Café de Paris Sauce. Tarragon, garlic and herbs in a creamy, cold sauce – the barbecue sauce that tastes like a bistro instead of ketchup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Café de Paris Sauce\u003c\/strong\u003e is a cold, creamy sauce based on rapeseed oil and egg yolk with spirit vinegar, onions, garlic, tarragon, parsley, thyme, oregano, parsnip and a hint of chili, 245 ml from Dohr on the Moselle. Not a warm butter sauce like in a restaurant, not a barbecue sauce with smoke and sugar, not a dip from a bag, but a herbal sauce for grilling and dipping that comes in a bottle. Contains egg.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCafé de Paris Sauce by Wajos\u003c\/strong\u003e shares its name and herbs with the famous sauce from Geneva, but the preparation differs. The original is a warm butter sauce with tarragon, mustard and curry that is poured over entrecôte in restaurants and almost no one makes at home. This bottle is the cold, everyday version: rapeseed oil and egg yolk as a creamy base, plus tarragon, garlic, parsley, thyme and oregano. It goes straight from the fridge to your grill plate, saving you from having to reduce it on the stove. For us, it is one of the three most-purchased Wajos barbecue sauces.\u003c\/p\u003e\n\n\u003ch3\u003eTarragon forward, garlic and onion behind, creamy and slightly tangy\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is pale yellow, thick and smooth, and it smells first of tarragon – the herb that plays the leading role in béarnaise and in Café de Paris butter, anise-like and green. Then come the garlic and onion, then the other herbs, and at the very end a touch of chili, more warmth than heat. The spirit vinegar and lemon juice provide the acidity that an oil-based sauce needs to stay light. The color comes from safflower and lemon rather than dyes.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest, it is a rich sauce: 41 grams of fat per 100 milliliters, from rapeseed oil, bound with egg yolk powder, starch, xanthan gum and guar gum. In return, at 3.4 grams of sugar, it is almost unsweetened – the difference compared to any barbecue sauce. Salt is at 1.9 grams. One to two tablespoons per plate are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eThis bottle is not suitable for those expecting the warm, buttery Café de Paris sauce from a restaurant – it is cold, oil-based and stays cold. Those who want to make their own herb butter will find the dry spice base for it in the \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris Dip seasoning blend\u003c\/a\u003e. And those looking for sweetness and smoke are better served by the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith steak, fish, asparagus, baked potatoes and on sandwiches\u003c\/h3\u003e\n\n\u003cp\u003eThe first use is the grill plate: a tablespoon next to a rump steak, chicken fillet or salmon, just like herb butter, only cold and creamy. It goes particularly well with fish – the tarragon and the acidity do what lemon usually does. On baked potatoes or fries, it is the alternative to mayonnaise with significantly more flavor, and for green or white asparagus with boiled potatoes, it replaces hollandaise, and the stove stays off.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, it works as a sandwich sauce: a thin layer on a baguette with chicken, tomato and lettuce, or on a roast beef roll. In a salad dressing, a tablespoon of the sauce replaces the oil and mustard – mixed with a splash of vinegar and a little water, potato salad or leafy greens become creamy and herbaceous. It is also intended as a dip for vegetable sticks, grilled vegetables or chicken wings, and the tarragon goes particularly well with grilled lamb chops.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: Heating it up. The sauce is an oil-egg emulsion; it will separate and become grainy in the pan or oven. Therefore, always add it to the finished plate or serve on the side. And for game or dark gravies, it is too light – a crema is more suitable there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e New potatoes from the oven, grilled salmon, served with this sauce and a few drops of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e over the fish – our meal for the first warm Friday of the year.\u003c\/p\u003e\n\n\u003ch3\u003eProduced in Dohr on the Moselle, where Wajos makes its savory sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe barbecue and savory sauces are among the products that Wajos manufactures itself in Dohr near Cochem on the Moselle – like most of the company's approximately 900 items, each batch tested in its own laboratory. Over 80 people work there for a family business with roots in viticulture: Walter Josef Oster, whose initials make up the name Wajos, comes from a winemaking family in Ediger-Eller with 15 generations of viticulture history.\u003c\/p\u003e\n\n\u003cp\u003eIn the 1980s, he opened a liqueur manufactory next to the vineyard, which his son Peter Oster and Ulf Schwichtenberg expanded into the Wajos brand starting in the 2000s – with the first store in Trier in 2008 and today with shops throughout Germany. The principle of \"controlled smaller production\" also applies to the sauces: instead of an endless series of varieties, a manageable range that is seasoned in Dohr. The Café de Paris Sauce is the herbaceous, unsweetened one among them.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for grill enthusiasts, fish lovers and anyone who finds barbecue sauces too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Café de Paris Sauce is for everyone who wants a sauce on their grill plate that tastes of herbs instead of sugar – for fish and poultry evenings, for asparagus season and for families where the ketchup bottle is always empty, but the herb butter never is. As a gift, it fits well in a grill basket along with the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e and a rub; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a cool, dark place; refrigerate after opening; 245 milliliters are enough for a grilling season with guests. The sauce is not suitable for those who avoid eggs or for vegan cuisine – egg yolk is one of the basic ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTarragon, garlic and herbs in a cold, creamy sauce – the barbecue sauce from the Moselle that we serve next to fish and steak when herb butter isn't enough.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231999820,"sku":"049WAJ0003","price":7.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/caf-de-paris-sauce-woo-eigen.png?v=1790955138"},{"product_id":"pfirsich-sauce-mit-whisky","title":"Peach Sauce with Whiskey","description":"\u003ch2\u003eWajos Peach Sauce with Whisky. One-fifth peach purée, honey, onions and 6 percent whisky – the sweet and tangy barbecue sauce for pork, chicken and halloumi.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Peach Sauce with Whisky\u003c\/strong\u003e is a barbecue sauce made from 20 percent peach purée, honey, tomato paste, 6 percent whisky, onions, brandy vinegar and spices, with a smoky flavour, 245 ml from Dohr on the Moselle. It’s not ketchup, not a chutney for eating by the spoonful, and not a spice bomb, but a thick sauce for dipping and glazing – sweet at first, then sour and tangy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Sauce with Whisky from Wajos\u003c\/strong\u003e is the bottle that sits on our garden table next to the grill in summer – it’s a favourite of ours, usually ordered in May and June. The evening looks like this: pork neck steaks off the grill, corn on the cob, a salad, and the sauce in the middle for everyone to take turns dipping into. The kids love it for the sweetness, the adults for the onion, the smoke and the whisky, which tastes less like a glass of whisky and more like a sauce with character. By the end of the evening, the bottle is half empty, and no one has missed the ketchup.\u003c\/p\u003e\n\n\u003ch3\u003eSweet like ripe peach, then onion, smoke and a hint of whisky\u003c\/h3\u003e\n\n\u003cp\u003eBound with locust bean gum, the sauce stays on the meat instead of running off. At first, you taste peach and honey, soft and well-rounded. Then comes the savoury layer: onions, tomato paste, garlic, and a hint of smoke from smoke flavouring. The brandy vinegar keeps the sweetness in check, and right at the finish sits the whisky – six percent, enough for a warm, slightly malty depth, while the alcohol itself remains in the background. The spices add a mild heat that lingers on the tongue while remaining gentle.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is sweet, you should know: nearly 50 grams of sugar per 100 millilitres, derived from sugar, honey, peach and beet syrup. Because it contains honey, it is not suitable for vegans. If you want a hot, smoky barbecue sauce, you are better served by the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e. And if you generally avoid fruit on meat, this probably won't be for you.\u003c\/p\u003e\n\n\u003ch3\u003eFor dipping, glazing and in the pan with onions\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way to use it is as a dip: pork neck steak, bratwurst, chicken skewers or halloumi from the grill, with the sauce on the side. It goes with anything that has fat and roasted aromas because its sweetness and acidity hold their own against them. It is the substitute for ketchup that kids immediately accept with chips and potato wedges.\u003c\/p\u003e\n\n\u003cp\u003eFor glazing, it goes onto the meat in the last five minutes: brush chicken legs, spare ribs or pork belly and put them back on the grill for a short time. That’s it – the sugar caramelises quickly and becomes bitter if it is left directly over the embers for too long.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it works as a base for a quick pan sauce: sauté onions in butter, add two tablespoons of sauce, deglaze with a little broth, and serve with pork fillet or chicken breast. Stirred into minced meat for burgers, it adds juiciness and sweetness. On a burger with bacon and cheddar, it replaces the barbecue sauce, with significantly more fruit. And in a marinade with oil and soy sauce, it makes chicken wings sticky and dark.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for fish with a delicate flavour, for beef steak you want to eat plain, or for anything that needs to cook for a long time. Once opened, the bottle belongs in the fridge.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pork neck steaks from the grill, brushed with the sauce in the last few minutes, served with baked potatoes seasoned with the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e – the Sunday for which we buy this bottle.\u003c\/p\u003e\n\n\u003ch3\u003eCooked in Dohr, by a business that started with liqueur\u003c\/h3\u003e\n\n\u003cp\u003eThat a business on the Moselle puts whisky in a barbecue sauce is less surprising if you know where Wajos comes from. The name stands for Walter Josef Oster, founder of a wine-growing family in Ediger-Eller that has been making wine for 15 generations. In the 1980s, Walter Oster opened a liqueur manufactory next to the vineyard – spirits were the craft from the beginning, long before cremas, oils and sauces were added.\u003c\/p\u003e\n\n\u003cp\u003eHis son Peter Oster and Ulf Schwichtenberg built the Wajos brand from the 2000s onwards, opening the first store in Trier in 2008, and today they have stores all over Germany. The company is based in Dohr near Cochem, employs over 80 people and manufactures most of its approximately 900 items itself. Every sauce goes through their own laboratory before it ends up in the bottle.\u003c\/p\u003e\n\n\u003cp\u003eThe barbecue sauces at Wajos are among the products where the company plays to its origins: fruit that you know from their cremas, and alcohol that you know from their liqueurs, brought together in one sauce. \"Work in a controlled, smaller way\" is what the family business calls its principle – better a few sauces that get it right than a shelf full of variations.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for the barbecue summer and for anyone who finds ketchup too boring\u003c\/h3\u003e\n\n\u003cp\u003eThe Peach Sauce is the bottle you buy when you’ve had enough of the standard barbecue sauces and want something fruity on the table. It is the mild, sweet variety on the Wajos shelf – for families where children are eating, and for guests who find spice too much. If you want more fire afterwards, you will find the hot fruitiness in the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Paprika Sauce with Jalapeno Chilli\u003c\/a\u003e and a dark, savoury direction in the \u003ca href=\"\/en\/products\/balsamico-roestzwiebel-sauce-mit-piment-d-espelette\"\u003eBalsamic Roasted Onion Sauce\u003c\/a\u003e. All sauces are available on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the souvenir for a barbecue evening that looks like more than just a token gift – combined with a rub, it becomes a small barbecue kit. Unopened, it keeps for a long time in the pantry; once opened, it lasts for a few weeks in the fridge. It is not suitable for anyone who wants to avoid alcohol completely: at six percent, the whisky is a genuine ingredient rather than just a trace.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePeach, honey, onion and a splash of whisky – the barbecue sauce from the Moselle that everyone takes turns dipping into on a summer evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548232065356,"sku":"049WAJ0007","price":7.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pfirsich-sauce-mit-whisky-woo-eigen.png?v=1790955145"},{"product_id":"aprikosen-zwiebel-sauce","title":"Apricot and Onion Sauce","description":"\u003ch2\u003eWajos Apricot-Onion Sauce. Apricot, onion and chili, fruity-sweet and savory – the barbecue sauce that tastes like a chutney.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Apricot-Onion Sauce\u003c\/strong\u003e is a fruity sauce made from 26 percent apricot pulp, 13 percent apricots, 16 percent onions, 4 percent sun-dried tomatoes, balsamic vinegar, garlic and chili, 245 ml from Dohr on the Moselle. Not a ketchup, not a smoky barbecue sauce, not a jam, but a sweet and savory sauce with bits that belongs with grilled meat and on a burger.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApricot-Onion Sauce from Wajos\u003c\/strong\u003e sits between two jars you know: chutney and barbecue sauce. A chutney is fruit with onion and vinegar, reduced down, usually served with cheese. A barbecue sauce is tomato with sugar and smoke, usually served with sausage. This bottle takes the apricot and onion from the chutney, and the consistency and chili from the barbecue sauce. This lands it exactly where both would be out of place on their own: next to a pork steak from the grill, on a burger, in a wrap.\u003c\/p\u003e\n\n\u003ch3\u003eApricot forward, onion behind, chili at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is orange to amber in color, with pieces of onion and fruit. First comes the sweetness of the apricot – almost 40 percent of the bottle is apricot pulp and apricots. Then the onion, mild and slightly roasted, then a chili heat that stays briefly and then fades. Dried tomatoes and balsamic vinegar made from white wine vinegar and grape juice provide depth and acidity, garlic provides the spice. To be honest: sugar is the second ingredient, and at a good 34 grams per 100 milliliters, the sauce is sweet – a spoonful is the right dose, half a bottle would be too much. It is not suitable for those who expect a hearty, smoky barbecue sauce instead of fruit – in that case, the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e from Wajos is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eWith pork, lamb, poultry, on burgers and in wraps\u003c\/h3\u003e\n\n\u003cp\u003eAt the grill, it is the sauce for everything that can handle sweetness: pork neck, lamb chops, chicken legs, spare ribs, and also halloumi and grilled zucchini. A spoonful on the side, or brushed onto the meat for the last five minutes, causes the apricot to caramelize. On a burger, it replaces ketchup and onion rings at once; in a wrap with chicken and salad, it does what mango chutney would otherwise do. With cheese, it works like a chutney: with Camembert, mountain cheese or goat cheese on a snack platter. And warmed up, a spoonful in the gravy for a pork roast adds fruit and onion, already chopped from the bottle. It is not suitable for fish or anything that is mild and delicate – the sweetness takes over there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two tablespoons of Apricot-Onion Sauce with one tablespoon of mustard and brush as a glaze onto chicken legs for the last ten minutes in the oven – the skin becomes dark and sticky.\u003c\/p\u003e\n\n\u003ch3\u003eA barbecue sauce from the house that started with liqueurs\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle and originated from a winemaking family: Walter Josef Oster from Ediger-Eller, 15th generation, founded a liqueur manufactory in the 1980s, which his son Peter Oster and Ulf Schwichtenberg turned into the Wajos brand starting in the 2000s. Today, over 80 people work in Dohr, and the company carries around 900 items – the sauces are among the products that are cooked on-site and tested in their own laboratory. The fact that white wine balsamic vinegar is in a barbecue sauce fits a company with vineyards in its background.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for barbecue evenings, burger nights and snack platters\u003c\/h3\u003e\n\n\u003cp\u003eThe Apricot-Onion Sauce is the bottle for everyone who wants to offer more than just ketchup and mustard at the grill while still keeping things simple. It’s the perfect gift for a barbecue party and fits into any package with a rub, such as the \u003ca href=\"\/en\/products\/jerk-chicken-rub\"\u003eJerk Chicken Rub\u003c\/a\u003e, or the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e as a second bottle. All barbecue sauces are listed on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Once unopened, the bottle should be stored in a dry place away from light; once opened, keep it in the refrigerator; 245 ml is enough for a good ten barbecue evenings. It is not suitable for anyone who needs to watch their sugar intake – fruit and sugar are what give it its character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApricot, onion and chili in a bottle from the Moselle – the barbecue sauce for everyone who actually wants a chutney.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548264767820,"sku":"049WAJ0011","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/aprikosen-zwiebel-sauce-woo-eigen.png?v=1790955371"},{"product_id":"feigensenf-4260255912138","title":"Fig mustard","description":"\u003ch2\u003eKönigskind Fig Mustard. Fruit mustard with 60 percent figs – sweet, coarse, with a mild mustard heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Fig Mustard\u003c\/strong\u003e is a sweet fruit mustard from Wiehl in the Oberberg region. It consists of 60 percent figs, plus sugar, mustard seeds, vinegar, salt, and spices. Fresh fruits instead of candied, handmade, without added oil. The jar contains 125 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFig mustard from Königskind\u003c\/strong\u003e is a fruit mustard, and with this type of mustard, the fruit is more than just a flavor. Classic table mustard consists primarily of mustard seeds, vinegar, water, and salt. In fruit mustard, the fruit makes up the largest part of the jar; here, it is 60 percent figs. A distant relative is the Italian mostarda, in which candied fruits lie in a spicy mustard syrup. Many fruit mustards also use candied fruit. Königskind takes a different approach, cooking down fresh, untreated figs. Ground mustard seeds and vinegar provide the spice, while sugar and spices round it out. The result is a mustard that is more reminiscent of a thick fruit puree with a kick than the mustard from a tube.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: dark fruit sweetness, coarse mustard seeds\u003c\/h3\u003e\n\n\u003cp\u003eThis mustard tastes sweet and intensely fruity. The fig provides a soft, dark sweetness that carries through every spoonful. Only then does the mustard make itself known with a slight heat that warms rather than burns. The mustard seeds are coarse, so you can feel the texture on your tongue. The vinegar provides freshness and prevents the sweetness from feeling too heavy.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a spicy mustard that clears the sinuses would be better off choosing a classic mustard. This one is a companion, not a seasoning for the frying pan.\u003c\/p\u003e\n\n\u003ch3\u003eUse: with any cheese, sausage, and poultry\u003c\/h3\u003e\n\n\u003cp\u003eIts best place is on a cheese board, where it goes well with all varieties. It adds fruit to a young goat cheese, and provides a sweet contrast to a robust mountain cheese or an aged hard cheese. A small spoonful next to each cheese is enough, as the fig is intense.\u003c\/p\u003e\n\n\u003cp\u003eIt also goes well with cold cuts and meat. Try it with cold roast, fried poultry breast, or grilled bratwurst. In Bavaria, sweet mustard is traditionally served with Weißwurst, and the fig variety is a fruity twist on this. In salad dressing, a teaspoon of mustard provides both binding and sweetness. Stir it with vinegar, oil, salt, and pepper; it goes well with lamb's lettuce or a salad with cheese.\u003c\/p\u003e\n\n\u003cp\u003eOnce the lid is open, the jar belongs in the refrigerator. That is also noted on the label: store in a cool place after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the fig mustard next to the usual sweet mustard at your next Weißwurst breakfast. With pretzels and fresh bread, it becomes a little comparison at the table, and the fig has a good chance of winning.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: fresh figs instead of candied fruits\u003c\/h3\u003e\n\n\u003cp\u003eThis fruit mustard is produced in Wiehl, a town in the Oberberg district east of Cologne. That is where Uwe König operates his artisanal food workshop. Everything is cooked by hand, pot by pot, as in a large home kitchen. The fact that Königskind uses fresh, untreated fruit for its mustards is what makes it truly special. Candied fruits are already sugared and preserved. Fresh figs, on the other hand, bring their own juice and full fruitiness into the pot.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, they omit added flavorings, colorings, preservatives, and flavor enhancers. Everything that is in the jar is listed on the label, along with the note \"Oberbergisches Produkt\" (Oberberg product).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for cheese lovers and the snack table\u003c\/h3\u003e\n\n\u003cp\u003eCheese lovers who want to add something fruity to their cheese are in the right place. It goes well with supper, a snack board, and a Weißwurst breakfast. As a gift for an invitation involving cheese and wine, the small jar is quickly packed.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to compare different fruit mustards, try the milder \u003ca href=\"\/en\/products\/birnensenf\"\u003epear mustard\u003c\/a\u003e and the red \u003ca href=\"\/en\/products\/himbeersenf-4260255912213\"\u003eraspberry mustard\u003c\/a\u003e. Mustards from other manufacturers can be found in our \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003emustard\u003c\/a\u003e category. You can find the entire Königskind range on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: Because of the ground mustard seeds, the fig mustard contains the allergen mustard and is not suitable for those with a mustard allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweet fruit mustard made from fresh figs and coarse mustard seeds, handmade in Wiehl – for the cheese board, the snack table, and Weißwurst.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":57548288262476,"sku":"034KOE4050","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/feigensenf_7c0238f6-44ee-4d78-b2a7-f891d7ccde70.png?v=1778855381"},{"product_id":"birnensenf","title":"Pear mustard","description":"\u003ch2\u003eKönigskind Pear Mustard. Fruit mustard with 63 percent pears – fruity-sweet, mild, made for the cheese board.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Pear Mustard\u003c\/strong\u003e is a fruit mustard made from 63 percent pears, sugar, mustard seeds, water, vinegar, salt, and pectin. It is stirred by hand in Wiehl in the Oberberg region, using fresh, untreated fruit. Fruity and sweet, with a gentle mustard spice, in a 125g jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Mustard from Königskind\u003c\/strong\u003e combines two old companions of cheese in one jar. On one side are fruit pastes, such as Spanish quince paste, which is served with Manchego in Spain. On the other side is mustard, which is a staple of the local snack platter. A fruit mustard takes something from both: the sweetness and body of the fruit and the spiciness of the ground mustard seeds. Here, pear is the main ingredient at 63 percent. A little pectin binds the mixture so that it remains spreadable and stays on the cheese instead of running off the plate. The mustard seeds provide a heat that warms rather than burns. Among the three Königskind fruit mustards we offer, this is the most subtle.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: soft pear, gentle mustard spice\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is fruity and sweet. The pear tastes round and mild, without the acidity of berries. Beneath that lies the mustard seed with a fine, warming spice. The vinegar provides a light freshness that keeps the whole thing vibrant. The consistency is smooth and set, easy to spread.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting the sharp bite of a Düsseldorf mustard will find this mustard too mild. It is a fruit accompaniment that lets the cheese take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: evening snack platter, bratwurst, and dressing\u003c\/h3\u003e\n\n\u003cp\u003eOn an evening snack board, it shows what it can do. Paired with a spicy, aged cheese like an old Gouda, a mountain cheese, or a robust washed-rind cheese, the pear brings a sweet counterpoint. A dollop next to the cheese is enough, and everyone at the table can take as much as they like.\u003c\/p\u003e\n\n\u003cp\u003eIt also goes well with meat. For a good bratwurst from the pan or grill, it is the mild alternative to hot mustard. It works just as well with cold roasts and deli meats. In a salad dressing, a teaspoon of it adds sweetness and body, for example for a salad with cheese and walnuts.\u003c\/p\u003e\n\n\u003cp\u003eThe label specifies: store in a cool place after opening. Once in the fridge, the jar is ready at hand for the next snack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Assemble a snack platter with three types of cheese, dark bread, and two companions from Wiehl. Alongside the pear mustard, add the \u003ca href=\"\/en\/products\/balsamico-zwiebeln\"\u003ebalsamic onions\u003c\/a\u003e. This gives you both fruit and spice on one board.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: from a kitchen hobby to a craft workshop\u003c\/h3\u003e\n\n\u003cp\u003eUwe and Sabine König make the pear mustard together. Uwe König started at his own stove in 2005, back then as a hobby; in 2014, he turned it into a small-scale production in Wiehl in the Oberberg district. To this day, it is cooked in small batches and by hand. The idea behind it: to turn untreated fruit into specialties that have been forgotten by many.\u003c\/p\u003e\n\n\u003cp\u003eKönigskind uses fresh fruit for its mustards. The pears go into the pot as whole fruit, are cooked with mustard seeds, vinegar, sugar, and salt, and bound with pectin. Königskind states that it avoids added flavorings, colorings, preservatives, and flavor enhancers. The jar is marked with the \"Oberbergisches Produkt\" label.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for the snack platter and all who like it mild\u003c\/h3\u003e\n\n\u003cp\u003eAnyone who likes to eat something sweet with cheese will find the perfect partner in this mustard. It is suitable for families where children and adults share the same jar, and for anyone who finds classic mustard too spicy. It is also an excellent choice as a small gift to accompany a cheese board.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer it sweeter and darker should try the \u003ca href=\"\/en\/products\/feigensenf-4260255912138\"\u003efig mustard\u003c\/a\u003e from the same kitchen. Our \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003emustard\u003c\/a\u003e category contains other varieties, and the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e features all the jars from Wiehl.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The jar contains mustard. It is therefore not suitable for people with a mustard allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild fruit mustard made from fresh pears, hand-cooked in the Oberberg region – for the evening snack board, bratwurst, and dressings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":59027998867788,"sku":"034KOE4030","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/birnensenf.png?v=1778855383"},{"product_id":"barbecue-sauce-mit-landbier","title":"Barbecue Sauce with Country-Style Beer","description":"\u003ch2\u003eKönigskind Barbecue Sauce with Regional Beer. A grilled sauce made from tomatoes, Bergisches regional beer, and homemade rhubarb syrup – tangy, fruity, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Barbecue Sauce with Regional Beer\u003c\/strong\u003e is a grilling sauce made from tomatoes, rhubarb syrup from our own workshop, onions, and Bergisches regional beer. It is seasoned with sugar beet syrup, brown sugar, lime juice, soy sauce, mustard flour, and spices. Uwe König produces it by hand in Wiehl in the Oberberg region. 250 ml, contains alcohol, no artificial colors or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBarbecue Sauce by Königskind\u003c\/strong\u003e provides a unique answer to a question grill fans love to debate: What belongs in a good BBQ sauce? The American model is a thick tomato sauce that tastes sweet, sour, and tangy all at once. It serves as a glaze on the grill and as a dip at the table. Uwe König sticks to this basic pattern, replacing part of the sweetness with rhubarb syrup that he makes himself. Added to this is a good splash of regional beer from the Bergisches Land. The beer provides malt and a subtle hoppy bitterness, while the rhubarb contributes a fruity acidity. This creates a grilling sauce with a regional twist.\u003c\/p\u003e\n\n\u003ch3\u003eTomato, malt, and a fruity rhubarb acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce first tastes of cooked-down tomato, robust and slightly sweet. Sugar beet syrup and brown sugar give it a dark, caramelly depth. The rhubarb and lime juice provide a contrast, ensuring freshness.\u003c\/p\u003e\n\n\u003cp\u003eIn the background, soy sauce and mustard flour work together. The soy sauce adds savoriness and salt, the mustard a slight heat. The regional beer comes through with malt and a mild bitterness on the finish. The consistency is thick, so the sauce adheres well to grilled food. Those expecting a heavily smoky, American-style sauce will find fruit and malt here rather than smoke.\u003c\/p\u003e\n\n\u003ch3\u003eFor bratwurst, neck steak, and ribeye\u003c\/h3\u003e\n\n\u003cp\u003eThe barbecue sauce with regional beer is made for everything on the grill. It works as a dip on the table for bratwurst, or you can add a spoonful to your plate for neck steak or ribeye. It also goes well with chicken drumsticks and grilled skewers.\u003c\/p\u003e\n\n\u003cp\u003eAs a glaze, brush the sauce onto the food during the last few minutes of grilling. The sugar will caramelize slightly and form a shiny crust. It is important to apply it only at the end, as sugar burns quickly over high heat.\u003c\/p\u003e\n\n\u003cp\u003eOutside of grilling season, the sauce works just as well. For pan-seared meatballs, baked potatoes, or in a burger with a fried patty, it brings the flavors of a barbecue evening into your kitchen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Brush slices of pork belly with the sauce shortly before the end of the grilling time and let them go over the embers once more. This gives the meat a dark, shiny crust.\u003c\/p\u003e\n\n\u003ch3\u003eBeer from the Bergisches region, rhubarb from our own kitchen\u003c\/h3\u003e\n\n\u003cp\u003eWith this sauce, the region is truly in the bottle. According to the ingredient list, it is Bergisches regional beer—a beer from the area that includes the Oberberg district. The workshop makes the rhubarb syrup itself before it goes into the sauce. Together, both give the sauce its unique character.\u003c\/p\u003e\n\n\u003cp\u003eUwe König runs the Königskind gourmet workshop together with his wife Sabine in Wiehl in the Oberberg district. He started as a hobby cook in his home kitchen in 2005, and in 2014 he took the step into self-employment. All sauces are handmade in small batches, without preservatives or flavor enhancers. The label says \"Oberbergisches Product.\"\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue evenings and anyone who likes it fruity\u003c\/h3\u003e\n\n\u003cp\u003eThis grilling sauce is for anyone who takes charge of the grill and is looking for character. It is perfect for a barbecue evening with friends, a family dinner on the weekend, or as a gift for the next garden party.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/barbecue-sauce-mit-whisky\"\u003eBarbecue Sauce with Whisky\u003c\/a\u003e features Sauerland rye whiskey and strawberry syrup. For something fruity and exotic with grilled meat, try the \u003ca href=\"\/en\/products\/mango-chutney-4260255912169\"\u003eMango Chutney\u003c\/a\u003e. You can find more sauces in the \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Grilling Sauces\u003c\/a\u003e category, all from Wiehl on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains alcohol from the beer as well as barley and wheat (gluten), soy, and mustard. Keep refrigerated after opening. It is not suitable for anyone avoiding alcohol or gluten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tangy, fruity grilling sauce with Bergisches regional beer and rhubarb syrup from the Oberberg region—for bratwurst, steak, and barbecue evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"250 ml","offer_id":59027728761164,"sku":"034KOE5510","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/barbecue-sauce-mit-landbier-freisteller.png?v=1790934933"},{"product_id":"barbecue-sauce-mit-whisky","title":"Whisky Barbecue Sauce","description":"\u003ch2\u003eKönigskind Barbecue Sauce with Whisky. Tomato-based barbecue sauce with Sauerland rye whisky, strawberry syrup, and honey – spicy, fruity, with mustard seeds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Barbecue Sauce with Whisky\u003c\/strong\u003e is a barbecue sauce made from tomatoes, homemade strawberry syrup, and rye whisky from the Sauerland region. Mustard seeds, onions, vinegar, honey, salt, and spices round it out. It is cooked by hand at Königskind in Wiehl in the Oberberg region. The bottle contains 250 ml; the sauce contains alcohol and is free from colorings and flavor enhancers.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBarbecue Sauce with Whisky from Königskind\u003c\/strong\u003e combines two things that often go together in American barbecue culture: a sweet and spicy tomato sauce and a splash of whiskey. In the U.S., it is usually corn-based bourbon. Uwe König, however, uses a rye whisky from the Sauerland, the neighboring region to the Oberberg area. Rye typically gives whisky a hearty, slightly peppery spice. The sweetness comes from strawberry syrup made in-house and honey. The mustard seeds add a nice bite, while the vinegar provides the necessary acidity. The result is a barbecue sauce that unites fruitiness, sweetness, and spice in one bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFruity strawberry, honey, and a hearty whisky note\u003c\/h3\u003e\n\n\u003cp\u003eOn the first spoonful, the sauce tastes of cooked-down tomato and ripe strawberry. The honey adds a soft layer of sweetness. Then the vinegar hits with its acidity, and the mustard seeds provide a pleasant pungency.\u003c\/p\u003e\n\n\u003cp\u003eThe whisky emerges in the finish with a warm, spicy note. It does not overpower, but rather gives the sauce depth. The consistency is thick, so it adheres well to meat. Those expecting a hot chili sauce will instead find a fruity seasoning with a light mustard bite.\u003c\/p\u003e\n\n\u003ch3\u003eFor flank steak, ribeye, and grilled sausage\u003c\/h3\u003e\n\n\u003cp\u003eThe Barbecue Sauce with Whisky pairs well with hearty beef. For a grilled flank steak or ribeye, add a spoonful next to the sliced meat. The fruitiness and the whisky spice complement the roasted flavors of the crust.\u003c\/p\u003e\n\n\u003cp\u003eFor grilled sausages, it serves as a dip, whether it's bratwurst, Krakauer, or Käsekrainer. You can also use it for spare ribs, chicken wings, and skewers. As a glaze, it should only be applied in the last few minutes of grilling, as honey and sugar burn quickly under high heat.\u003c\/p\u003e\n\n\u003cp\u003eOutside of grilling season, it livens up meatballs, baked potatoes, or a burger from the pan. Stirred into mayonnaise, a spoonful makes a quick dip for fries. The sauce is less suitable for delicate, light fish, as the fruit and whisky would overpower it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cut a flank steak across the grain into thin strips after grilling and drizzle some sauce over it. Serve with baked potatoes and a green salad.\u003c\/p\u003e\n\n\u003ch3\u003eWhisky from the Sauerland, strawberry syrup from Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eTwo ingredients make this sauce special. The rye whisky comes from the Sauerland, the region east of the Oberberg area. The strawberry syrup is made by the workshop itself from strawberries, sugar, water, and lime juice before it is added to the sauce.\u003c\/p\u003e\n\n\u003cp\u003eKönigskind is run by Uwe König and his wife Sabine. Uwe König has been preserving in Wiehl since 2005, first as a hobby, and since 2014 in his own artisanal workshop. Everything is made by hand in small batches, completely without preservatives. Every bottle carries the \"Oberbergisches Produkt\" label.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak lovers and barbecue evenings with guests\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is for anyone who loves grilling beef and is looking for an accompaniment with fruit and spice. It fits a steak dinner for two, a barbecue party with friends, and serves as a thoughtful gift for hosts standing at the grill.\u003c\/p\u003e\n\n\u003cp\u003eWith Bergisch country beer and rhubarb syrup, the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBarbecue Sauce with Country Beer\u003c\/a\u003e is its sister from the same kitchen. Place both varieties on the table and let your guests compare. You can see the entire assortment of the workshop on our \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e, and other grill companions in the \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Barbecue Sauces\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003cp\u003eNote: Due to the whisky, it contains alcohol; mustard is labeled as an allergen. Store in a cool place after opening. Because of the honey, it is not suitable for a vegan diet, and it is not the right choice for anyone avoiding alcohol.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity and spicy barbecue sauce with Sauerland rye whisky and strawberry syrup from the Oberberg region – for steak, grilled sausage, and the evening by the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"250 ml","offer_id":59027999654220,"sku":"034KOE5520","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/barbecue-sauce-mit-whisky-freisteller.png?v=1790934944"},{"product_id":"himbeersenf-4260255912213","title":"Raspberry mustard","description":"\u003ch2\u003eKönigskind Raspberry Mustard. Red fruit mustard with 70 percent raspberries – fruity, slightly tangy, with a gentle heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Raspberry Mustard\u003c\/strong\u003e is a red fruit mustard with 70 percent raspberries, plus sugar, mustard seeds, water, vinegar, salt, and pectin as a gelling agent. Uwe König cooks it in small batches in Wiehl, Oberbergisches Land, and fills it into 125g jars.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Mustard from Königskind\u003c\/strong\u003e demonstrates perfectly how a fruit mustard works. Whole mustard seeds have almost no heat. Their sharpness only develops when the ground seeds come into contact with liquid, and vinegar stabilizes it. In a fruit mustard, the fruit provides a large portion of this liquid and contributes its own sugar and acidity. Here, it is 70 percent raspberries, or a good two-thirds of the jar. That is the highest fruit content among the three Königskind mustards in our range. The berry balances its acidity against the spiciness of the mustard seeds, while sugar and salt bring both into equilibrium. The result is a mustard that tastes like raspberry first and mustard only afterwards.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Berry up front, mustard in the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is fruity: raspberry, sweet and slightly tangy, just like the berry itself. Then the mustard seeds emerge with a gentle heat that is brief and leaves the mouth feeling fresh. The vinegar underscores the acidity of the raspberry instead of covering it up. The color is a vibrant red, making it an eye-catcher on a cheese board.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a mustard for currywurst will be mistaken here. The raspberry mustard is a fruity accompaniment with spice, intended for cheese, salad, and grilled foods.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Goat cheese, Camembert, salad, and grilled meat\u003c\/h3\u003e\n\n\u003cp\u003eOn a cheese board, it goes particularly well with goat cheese. The acidity of the raspberry and the fresh acidity of the goat cheese enhance each other, while the sweetness provides a counterpoint. It is also a great partner for Camembert and other soft cheeses. It even works well with baked Camembert, fresh out of the pan.\u003c\/p\u003e\n\n\u003cp\u003eIn the salad kitchen, it is a secret ingredient. A teaspoon in a homemade dressing adds fruitiness, color, and body. For grilled meat, such as pork neck or chicken, serve it as a dip on the table. And with white sausage (Weißwurst), it is a fruity alternative to the usual sweet mustard.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar should be stored in the refrigerator and kept tightly closed, as indicated by the label instruction \"store in a cool place after opening.\"\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of raspberry mustard with a tablespoon of vinegar, three tablespoons of oil, salt, and pepper. Pour the dressing over lamb's lettuce or arugula and top with a piece of pan-fried goat cheese. An appetizer is ready in ten minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Mustard seeds and berries, cooked by hand\u003c\/h3\u003e\n\n\u003cp\u003eThe mustard is made in Wiehl, in the Oberbergischer Kreis district in North Rhine-Westphalia. There, Uwe König, supported by his wife Sabine, has been cooking in his own manufactory since 2014. He started in his home kitchen in 2005. For the fruit mustards, Königskind grinds yellow and brown or black mustard seeds and cooks them with fresh, untreated fruits. The mixture of light and dark seeds gives the mustard its spice.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the company does not use added flavorings, colorings, preservatives, or flavor enhancers. Every jar bears the label \"Oberbergisches Produkt\" (Oberbergisches product).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: For colorful cheese boards and curious salad chefs\u003c\/h3\u003e\n\n\u003cp\u003eThis mustard is for anyone who likes their cheese board to be colorful and fruity. It is suitable for anyone who enjoys trying something new in a dressing, and for a barbecue party where a third dip is welcome alongside ketchup and mustard. As a gift, the red jar immediately catches the eye.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for something special for the cheese board, add a few slices of \u003ca href=\"\/en\/products\/schwarze-walnuesse-45g\"\u003eBlack Walnuts\u003c\/a\u003e. Its darker, sweeter brother is available as \u003ca href=\"\/en\/products\/feigensenf-4260255912138\"\u003eFig Mustard\u003c\/a\u003e. You can find more options in our \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003eMustard\u003c\/a\u003e category; we introduce the manufactory itself on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote on allergens: Mustard seed is on the list of ingredients. This mustard is not suitable for those with a mustard allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red fruit mustard with 70 percent raspberries from the Oberbergischer region – for goat cheese, Camembert, salad, and the evening grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":59027737084236,"sku":"034KOE4040","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeersenf_d210d35a-ce7c-468c-9b57-d9b9c756d8e9.png?v=1778855390"},{"product_id":"burger-und-sandwich-sauce","title":"Burger \u0026 Sandwich Sauce","description":"\u003ch2\u003eWajos Burger \u0026amp; Sandwich Sauce. Rapeseed oil, 17 percent gherkins, mustard and a little chili, creamy and tangy – the sauce that turns ground meat and a bun into a burger.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Burger \u0026amp; Sandwich Sauce\u003c\/strong\u003e is a rapeseed oil-based sauce with 16.8 percent gherkins, mustard seeds, brandy vinegar, tomato powder, egg yolk, and 1.2 percent chili pepper, 245 ml from Dohr on the Moselle. Not ketchup, not mayonnaise, not a sweet barbecue sauce, but a creamy gherkin-mustard sauce with a warm finish. Contains egg, mustard, soy, and celery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBurger \u0026amp; Sandwich Sauce by Wajos\u003c\/strong\u003e is on our table every Saturday when the pan is sizzling with patties and the buns are toasting in the oven. Everyone builds their own burger: lettuce, tomato, onion, cheese – and then the question of what to put on top. Ketchup is fine for the kids, mayonnaise is too fatty for the adults, and mustard alone isn't enough. This bottle ends the discussion. It is as creamy as mayo, has gherkin and mustard like a relish, and a touch of chili that you only notice on the second bite. We order it often – after the Balsamic Fried Onion Sauce, it is the second staple on our sauce shelf.\u003c\/p\u003e\n\n\u003ch3\u003eGherkin and mustard upfront, tomato behind, chili only at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is light, slightly pink from the tomato powder, and thick enough to stay on the patty. First you taste gherkin – 16.8 percent, finely chopped, with its acidity and sweetness. Then mustard, which anchors the sauce, and brandy vinegar, which keeps it fresh. The tomato remains in the background, and right at the end comes the chili pepper: 1.2 percent, enough for warmth, too little for overpowering heat. Rapeseed oil and egg yolk make it creamy, like a mayonnaise, but with more acidity and less heaviness.\u003c\/p\u003e\n\n\u003cp\u003eTwo things to keep in mind: With 30 grams of fat and 19 grams of sugar per 100 milliliters, this is a burger sauce rather than a light dressing – one tablespoon per bun is the recommended dose. And it contains flavoring, including soy and celery, plus egg yolk and mustard as ingredients. It is not suitable for those expecting a smoky, sweet barbecue sauce – the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e, which is dark and smoky where this one remains light and tangy, would be a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, in sandwiches, with fries, and in potato salad\u003c\/h3\u003e\n\n\u003cp\u003eThe burger is its main job: a tablespoon on the bottom bun, the patty on top, lettuce and tomato, and another dollop on top. It works equally well with beef, chicken, or a halloumi or bean patty because gherkin and mustard go well with anything fried. In a sandwich, it replaces butter and mayo at the same time: two slices of toast, ham, cheese, a lettuce leaf, and a thin layer of sauce on both sides. The same applies to wraps, pita, and loaded baguettes.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip for fries and potato wedges, it is what they call \"special\" at the chip shop, just with more gherkin. You can stir two tablespoons into potato salad instead of mayonnaise – the acidity of the gherkins replaces the vinegar, and the oil makes it creamy. For fish sticks, fried fish, and chicken nuggets, it is the remoulade for people who find regular remoulade too fatty. On a hot dog, it sits between the sausage and the crispy onions, and on a Sunday morning, it is a little luxury on a soft-boiled egg with chives.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for heating or cooking: it is an emulsion of oil and egg yolk and will separate in a hot pan. Always add it cold to the finished meal. Once opened, it should be kept in the refrigerator – at room temperature, it becomes a shadow of its former self after a few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Season patties with the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e, fry them in the pan, and put the sauce on both halves of the bun – our burger night routine for years.\u003c\/p\u003e\n\n\u003ch3\u003eSauces from Dohr, from a house that started with liqueur\u003c\/h3\u003e\n\n\u003cp\u003eThe Burger \u0026amp; Sandwich Sauce comes from Dohr near Cochem on the Moselle, where Wajos produces around 900 items – most of them on-site, with over 80 employees and an in-house laboratory that checks what goes into every bottle. The fact that a Moselle-based company makes burger sauces has a history: the Oster family in Ediger-Eller has been involved in viticulture for 15 generations, and Walter Josef Oster, whose initials form the name Wajos, founded a liqueur manufactory next to the winery in the 1980s.\u003c\/p\u003e\n\n\u003cp\u003eHis son Peter Oster and Ulf Schwichtenberg expanded this from the 2000s onwards into a brand that grew from liqueur to vinegars, oils, spices, and sauces. The first Wajos store opened in Trier in 2008, and today they are located all over Germany. The sauces in the 245-milliliter bottle are a newer part of the range – we carry a dozen varieties, from Café de Paris to Teriyaki. \"Controlled smaller-scale production\" is what Wajos calls its commitment to manufacturing its own products rather than purchasing them.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for burger nights, grill packages, and lunchboxes\u003c\/h3\u003e\n\n\u003cp\u003eIt is the bottle for families where burgers are a regular ritual, and for anyone who wants more than just butter on their sandwiches. As a gift, it belongs in any grill package – with the \u003ca href=\"\/en\/products\/balsamico-roestzwiebel-sauce-mit-piment-d-espelette\"\u003eBalsamic Fried Onion Sauce\u003c\/a\u003e for sausages and the \u003ca href=\"\/en\/products\/caf-de-paris-sauce\"\u003eCafé de Paris Sauce\u003c\/a\u003e for steak, the sauce trio is complete; you can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos brand page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore the unopened bottle in a dry place away from light; once opened, keep it in the refrigerator. 245 milliliters are enough for many burger nights, and a dollop in a lunchbox turns Monday's cheese sandwich into a treat that gets eaten down to the last crumb. The sauce is not suitable for a vegan diet or for anyone with an egg, mustard, or soy allergy – egg yolk and mustard are core ingredients here, not just traces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGherkin, mustard, a touch of chili, and the creaminess of mayo – the burger sauce from the Moselle that ends our arguments on Saturdays.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548291014988,"sku":"049WAJ0002","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/burger-und-sandwich-sauce-woo-eigen.png?v=1790955413"},{"product_id":"umami-sauce","title":"Umami Sauce","description":"\u003ch2\u003eWajos Umami Sauce. Red onions, ginger, soy sauce, and cherry peppers, sweet-savory and spicy – the condiment that finishes off burgers, wraps, and rice stir-fries.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Umami Sauce\u003c\/strong\u003e is a savory sauce made from 14 percent red onions, 3.8 percent ginger, Condimento Bianco, soy sauce, mustard seeds, and red cherry peppers, with sugar as the primary ingredient; 245 ml from Dohr on the Moselle. Not ketchup, not pure soy sauce, and not chili sauce, but a thick, sweet-savory sauce with a mild kick for the grill, skillet, and wrap. Contains soy, mustard, and sulfites.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUmami Sauce by Wajos\u003c\/strong\u003e sits between two bottles found in almost every refrigerator: ketchup is sweet and sour, while soy sauce is salty and thin. This sauce takes a bit from both – the sweetness and thickness of ketchup, the depth of soy sauce – and layers on red onions, ginger, and cherry peppers. The result tastes hearty and well-rounded, just like a sauce that has simmered for an hour, only straight from the bottle. It is a popular request among our team, and anyone who has tried it on a burger once will reach for it again next time.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and savory at once, with ginger and the warmth of cherry peppers\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is dark, thick, and glossy; when opened, it smells of sautéed onions and soy sauce. On the tongue, the sweetness hits first – sugar is the first ingredient, 45 grams per 100 milliliters – followed by the red onions, which, at 14 percent, provide the body. Condimento Bianco, a light vinegar made from wine vinegar and cooked grape must, adds a mild acidity. Soy sauce provides the savory, deep tone described by the word \"umami,\" and mustard seeds add a subtle heat.\u003c\/p\u003e\n\n\u003cp\u003eThen comes the ginger, distinct at 3.8 percent yet restrained – a fresh warmth that balances the sweetness. Red cherry peppers provide fruitiness and a zesty note that you can feel, far from the intensity of a chili sauce. Wajos calls it \"pikant\" (zesty\/spicy), and that hits the nail on the head: those who like it mild will handle it just fine, while chili fans can add more. A spice extract and herbs round out the flavor, while sunflower and rapeseed oil provide consistency.\u003c\/p\u003e\n\n\u003cp\u003eWhat you should know: The sauce contains soy, mustard, and, due to the Condimento Bianco, sulfites. And it is sweet – as a condiment, use one to two tablespoons per serving rather than spooning it out like a dip. For those expecting a hot sauce or a salty Asian condiment, this sauce is not the right choice – in that case, the \u003ca href=\"\/en\/products\/teriyaki-sauce-4251228921097\"\u003eTeriyaki Sauce\u003c\/a\u003e is a better fit.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, in wraps, over rice, on the grill\u003c\/h3\u003e\n\n\u003cp\u003eIts first mission is the burger: a tablespoon on the meat, ideally with fried onions – the sauce replaces both ketchup and barbecue sauce. In a wrap with chicken, lettuce, and cucumber, it is the sauce that is thick enough to stay put. And over a rice stir-fry with vegetables, egg, and spring onions, it turns leftovers into dinner: stir in two tablespoons just before serving.\u003c\/p\u003e\n\n\u003cp\u003eOn the grill, it works as both a glaze and a side. Brush chicken drumsticks, spare ribs, or halloumi with it in the last five minutes – the sugar caramelizes to create a dark crust. As a marinade, dilute with a little oil and lemon juice one hour beforehand. As a dip for baked potatoes, sweet potato fries, or veggie sticks, it is a favorite even for those who usually stick to ketchup.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday cooking, it helps when time is tight: a spoonful in gravy, a spoonful in a pan with ground meat for pasta, a spoonful in scrambled eggs with spring onions. Frikadellen (meatballs) benefit from it both in the mix and on top. What it doesn't handle well: long cooking times. The sugar burns, the onions turn bitter – always add it at the end, or as a glaze during the final minutes.\u003c\/p\u003e\n\n\u003cp\u003eShake before use, refrigerate after opening. The sauce is not suitable as a dressing for leaf salads, as it is too thick and sweet, nor as a substitute for soy sauce in Asian recipes that require salt rather than sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Burger with cheddar, fried red onions, and a tablespoon of Umami Sauce, served with fries and the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e for dipping – the Friday night dinner that makes us want to stay in.\u003c\/p\u003e\n\n\u003ch3\u003eA condiment from Dohr, where Wajos cooks its sauces\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce belongs to the product line that Wajos manufactures in Dohr near Cochem on the Moselle – the facility where the majority of their roughly 900 items are created and tested in their own laboratory. It comes from the same place where their cremas and oils originate.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that a business with winemaking roots produces savory sauces has to do with its history. The Oster family from Ediger-Eller has been making wine for 15 generations; Walter Josef Oster, whose initials form the brand name, established a liqueur manufactory alongside it in the 1980s. Peter Oster and Ulf Schwichtenberg developed the Wajos brand from this starting in the 2000s: the first store opened in Trier in 2008, and today there are stores all over Germany and over 80 employees on-site. The Condimento Bianco in this sauce – a vinegar made from wine vinegar and grape must – is the link to the wine where it all began.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for burger nights, barbecue season, and leftover stir-fries\u003c\/h3\u003e\n\n\u003cp\u003eThe Umami Sauce is for anyone who wants more than just ketchup for grilling and burger nights, and for anyone who wants to cook in ten minutes on a weeknight while still having flavor on their plate. As a gift, it belongs in a grill package alongside the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a dry, dark place; keep refrigerated once opened – at one tablespoon per serving, 245 milliliters will last for a summer full of barbecue evenings. It is not suitable for those who must avoid soy or mustard, or for those seeking a sugar-free sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRed onions, ginger, soy sauce, and cherry peppers, thick and sweet-savory – the condiment from the Moselle that ends up on every burger we make.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548291047756,"sku":"049WAJ0008","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/umami-sauce-woo-eigen.png?v=1790955419"},{"product_id":"teriyaki-sauce-4251228921097","title":"Teriyaki Sauce","description":"\u003ch2\u003eWajos Teriyaki Sauce. Soy sauce, ginger and lime zest, sweet and salty – the seasoning sauce for chicken, salmon and the weekday wok pan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Teriyaki Sauce\u003c\/strong\u003e is a seasoning sauce made from sugar, soy sauce, vinegar, mustard seed, 3.5 percent ginger and 1.2 percent lime zest, with tomato powder and spices, 245 ml from Dohr on the Moselle. Not a pure soy sauce, not a thin marinade from a pouch, not a hot chili dip, but a sweet and salty glaze with a fresh citrus note. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTeriyaki Sauce by Wajos\u003c\/strong\u003e is the bottle for dinner that needs to be ready in twenty minutes. Chicken in strips, a pan, some vegetables, rice – and at the end, two tablespoons of this sauce, which becomes glossy in the heat and coats everything. Classic teriyaki is soy sauce, sugar and mirin. Wajos adds ginger and lime zest, and those two things make the difference: the sauce tastes sweet and salty and, on top of that, has a fresh, slightly spicy edge.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and salty like teriyaki, plus ginger and a hint of lime\u003c\/h3\u003e\n\n\u003cp\u003eSugar is the first ingredient, soy sauce the second. This is the basis of every teriyaki, and with 46 grams of sugar per 100 milliliters, it is sweet like a glaze. Salt is also present in a strong dose at just over 4 grams. Then ginger, 3.5 percent, fresh and slightly spicy, and the lime zest, which brightens the sweetness. Vinegar and mustard seed provide acidity and depth; natural flavoring is included, as are sulfites. This teriyaki is not suitable for those expecting a thin, salty soy sauce for dipping – it is too sweet for that. Those who prefer it even more savory and with more onion should reach for the \u003ca href=\"\/en\/products\/umami-sauce\"\u003eUmami Sauce\u003c\/a\u003e from the same range.\u003c\/p\u003e\n\n\u003ch3\u003eAs a glaze for chicken and salmon, in the wok, as a marinade and dip\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is chicken teriyaki. Sear chicken thighs or breast, add two to three tablespoons of sauce in the last few minutes, let it simmer briefly until it gets sticky. The amount is based on our experience – those who like it stronger should use more. Salmon fillet coated with the sauce in the oven, sesame seeds on top – ten minutes. In the wok with broccoli, bell pepper and tofu, one tablespoon per serving is the right amount. As a marinade, soak the meat an hour beforehand; as a dip for spring rolls or dumplings, use cold from the bottle. It is not suitable for long cooking at high heat – the sugar will burn and the sauce will become bitter. Always add it at the end, and refrigerate after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook rice, glaze chicken with teriyaki, cucumber and spring onion on top – the rice bowl that we have on the table every Tuesday – by heart, for years.\u003c\/p\u003e\n\n\u003ch3\u003eA Japanese idea from a manufactory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle and makes around 900 items, most of them in-house. Sauces like this one are among them, tested in their own laboratory. The name stands for Walter Josef Oster, founder of a winemaking family in Ediger-Eller, whose liqueur manufactory from the 1980s was expanded by Peter Oster and Ulf Schwichtenberg into a brand with over 80 employees. The fact that this teriyaki contains vinegar and mustard seed fits a company that grew up with wine and vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for weeknight cooking and as an introduction to the Asian range\u003c\/h3\u003e\n\n\u003cp\u003eThe teriyaki is the bottle for anyone who wants to cook Asian, with one bottle instead of five. And for families where chicken with rice always works, even with the children. As a gift, it fits into a package with the \u003ca href=\"\/en\/products\/mango-chili-dip-wuerzmischung\"\u003eMango-Chili Dip spice blend\u003c\/a\u003e for the fruity-spicy side; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. The 245 ml bottle lasts a long time unopened in a dry, dark place; once opened, it stays good for weeks in the refrigerator. It is not suitable for those who avoid soy or are looking for a low-sugar sauce – soy sauce and sugar are the basis here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSoy sauce, ginger and lime zest, sweet and salty – the teriyaki sauce from the Moselle that turns chicken and rice into dinner in twenty minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548291375436,"sku":"049WAJ0009","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/teriyaki-sauce-4251228921097-woo-eigen.png?v=1790955427"},{"product_id":"caesar-sauce","title":"Caesar dressing","description":"\u003ch2\u003eWajos Caesar Sauce. Rapeseed oil, egg yolk, garlic and 5 percent Parmesan, creamy and savory – the sauce for Caesar salad, chicken and baked potatoes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Caesar Sauce\u003c\/strong\u003e is a savory sauce made from water, rapeseed oil, a dressing with egg yolk, garlic and onions, 5 percent Parmesan, brandy vinegar and sugar, 245 g from Dohr on the Moselle. Not a mayonnaise, not a yogurt dressing, not a dressing with anchovies, but a creamy Parmesan-garlic sauce intended as a salad dressing. Contains egg and milk.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCaesar Sauce by Wajos\u003c\/strong\u003e is on our table whenever we have chicken on Sundays and no one feels like making a sauce from scratch. The romaine lettuce is washed in the bowl, yesterday's bread is toasted in cubes, and the chicken is added in strips. The dressing comes from the bottle – the version with egg yolk, garlic, anchovies and oil made with an immersion blender takes half an hour and three bowls, and on Sundays, no one has the energy for that. Here, the Parmesan is already inside, as is the garlic, and the sauce is thick enough that it clings to the leaves instead of ending up at the bottom of the bowl.\u003c\/p\u003e\n\n\u003ch3\u003eParmesan and garlic upfront, acidity behind, creamy thanks to rapeseed oil and egg yolk\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is light-colored, thick and smells of garlic and cheese. First the Parmesan – 5 percent, salty and bold – then garlic and onion, followed by a mild acidity from brandy vinegar and lactic acid. Rapeseed oil and egg yolk provide the base; with 42 grams of fat per 100 grams, it is a dressing for drizzling rather than bathing. Sugar hardly plays a role at 3 grams. Anchovies are missing from the ingredients list – for anyone expecting the salty fish note of a classic Caesar dressing, this sauce is not suitable; those who prefer herbs should reach for the \u003ca href=\"\/en\/products\/caf-de-paris-sauce\"\u003eCafé de Paris Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOver romaine lettuce, with chicken, on baked potatoes and as a burger sauce\u003c\/h3\u003e\n\n\u003cp\u003eCaesar salad is its main job: romaine lettuce, croutons, chicken or bacon, two tablespoons of sauce, shaved Parmesan on top. As a dip for baked potatoes, potato wedges and raw vegetables, it replaces sour cream. On grilled chicken and in a chicken burger, it is the sauce that tastes like a restaurant. Spread thinly on wraps with lettuce and chicken strips, stirred into pasta salad, or drizzled over grilled asparagus. It is not suitable for heating – the emulsion of oil and egg yolk will separate. Always cold, always at the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Grill chicken breast with the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e, cut into strips, serve over romaine lettuce with croutons, topped with the Caesar sauce – our Sunday lunch when the weather is warm.\u003c\/p\u003e\n\n\u003ch3\u003eSauces from Dohr, from a family with a background in winemaking\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle and originated from a winemaking family: The Osters in Ediger-Eller have been pressing wine for 15 generations; Walter Josef Oster gave the brand its initials and founded a liqueur distillery in the 1980s. Peter Oster and Ulf Schwichtenberg turned it into a company with around 900 items, most of them produced in-house and tested in their own laboratory – the sauces in the 245 g bottle are among them.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for salad evenings, chicken fans and quick cooking\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for anyone who orders Caesar salad in a restaurant and fails at the dressing at home – and for households where salad is only eaten with a creamy sauce. As a gift, it fits perfectly into a sauce bundle with the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e; all sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store unopened in a dry place away from light, and refrigerate once opened; 245 grams is enough for many salad bowls. It is not suitable for vegan diets or for anyone with an egg or milk allergy – egg yolk and Parmesan are real ingredients here, not just traces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eParmesan, garlic, egg yolk and a mild acidity – the Caesar sauce from the Moselle that packs the dressing from three bowls into one bottle.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 g","offer_id":57548291670348,"sku":"049WAJ0010","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/caesar-sauce-woo-eigen.png?v=1790955455"},{"product_id":"berliner-curry-sauce","title":"Berlin-style curry sauce","description":"\u003ch2\u003eSossen Eckart Berlin Curry Sauce. Curry sauce made from tomato, orange juice, and spices – vegan, balanced, handmade in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Berlin Curry Sauce\u003c\/strong\u003e is a vegan curry sauce made from tomato purée, orange juice, tomato paste, spirit vinegar and apple cider vinegar, onions, garlic, and spices. It is seasoned with sugar, salt, a little soy sauce, and lemon juice. Thomas Eckart and his team cook it by hand in Berlin. 250 ml in a glass bottle, no artificial additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eIn Berlin, the \"Currywurst\" is as much a part of the cityscape as the S-Bahn and the TV Tower. Whether at a snack stand under the elevated railway or after a football match: what makes it special is the sauce. Curry sauce is essentially a thick, sweet-and-sour tomato sauce seasoned with curry and other spices. It is poured over sliced sausage, often topped with a sprinkle of curry powder. \u003cstrong\u003eBerlin Curry Sauce by Eckart\u003c\/strong\u003e is his version of this classic, cooked in the city where he has lived for decades. He calls it his \"Curry Special in a bottle.\" All that's missing is the sausage of your choice, fries, and a beer, according to his commentary.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and orange, round and balanced\u003c\/h3\u003e\n\n\u003cp\u003eThe base notes are set by the tomato, both as purée and paste. It gives the sauce body and a deep, fruity color. Orange juice adds a second fruit note that feels fresher and brighter than tomato alone.\u003c\/p\u003e\n\n\u003cp\u003eTwo types of vinegar—spirit vinegar and apple cider vinegar—counter the sweetness. They provide the sauce with the typical acidity a Currywurst needs to feel juicy between the sausage and fries. Onion and garlic provide savory depth, and a dash of soy sauce adds salty complexity. A touch of lemon juice at the end adds extra freshness.\u003c\/p\u003e\n\n\u003cp\u003eThe heart of the sauce is the spices. The ingredient list simply calls them \"spices\"; the exact blend is Eckart's secret. It gives the sauce its curry character: warm, spicy, with a subtle yellow note in the background.\u003c\/p\u003e\n\n\u003cp\u003eEckart emphasizes above all the balance of the sauce. Sweetness, acidity, and spice are in equilibrium, with no single element overpowering the others. At a snack stand, curry sauce is usually served warm over the sausage. If you prefer it that way, warm it briefly in a small saucepan beforehand.\u003c\/p\u003e\n\n\u003ch3\u003eFor Currywurst – and everything that goes with it\u003c\/h3\u003e\n\n\u003cp\u003eThe most obvious use is for Currywurst. You fry a frankfurter or bratwurst in a pan or on the grill, cut it into slices, and pour the sauce over it. This is best served with fries or a bread roll.\u003c\/p\u003e\n\n\u003cp\u003eHowever, Eckart promises that the sauce is good for more than just sausage. It is a spicy alternative to ketchup for fries alone. Serve it as a dip for meatballs, schnitzel, or pan-seared chicken.\u003c\/p\u003e\n\n\u003cp\u003eBecause the sauce is vegan, it is also suitable for meatless Currywurst. A vegetarian or vegan sausage from the pan gets the same \"snack stand\" character with it. Fried tofu cubes or oven-baked potatoes work just as well. A dollop of the sauce also adds variety to fried potatoes with a fried egg.\u003c\/p\u003e\n\n\u003cp\u003eAs a base for a quick dip, mix the sauce with some sour cream or yogurt. This pairs well with vegetable sticks, potato wedges, and oven-baked fries.\u003c\/p\u003e\n\n\u003cp\u003eAt a barbecue, it stands ready alongside other sauces for anyone who prefers their bratwurst \"Berlin style.\" It also works well on a bread roll with grilled sausage and onions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For Currywurst just like at the snack stand, warm the sauce briefly in a small pot. Then pour it over the sliced sausage and sprinkle a pinch of curry powder on top.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains soy and wheat from the soy sauce. According to the manufacturer, it is vegan. Once opened, it should be kept in the refrigerator, where it will last for many weeks according to Eckart.\u003c\/p\u003e\n\n\u003ch3\u003eA Munich native cooks Berlin’s classic snack\u003c\/h3\u003e\n\n\u003cp\u003eThomas Eckart hails from Munich but has lived in Berlin for more than half his life. A Berlin Curry Sauce from his kitchen is, therefore, the sauce of an adopted Berliner who has long known the city well.\u003c\/p\u003e\n\n\u003cp\u003eHe has been self-employed with his sauces since 2009. His goal from the start was to create a flavorful alternative to the \"industrial mush,\" as he puts it. The curry sauce is one of his newer varieties and bears the number 9 on the label. This makes it the highest number in his range, which began with his Steak Sauce.\u003c\/p\u003e\n\n\u003cp\u003eEverything is cooked in Berlin, by hand, and together with his team. Eckart emphasizes that his sauces are freshly cooked and not mass-produced for stock. In his words, every bottle passes through his hands at least once. Instead of adding water, he reduces the sauce until it reaches the perfect consistency.\u003c\/p\u003e\n\n\u003cp\u003eHis portrait and the words \"Handmade in Berlin\" appear on the label. He leaves out artificial additives, flavor enhancers, and preservatives. In addition to private customers, he also supplies restaurants and snack stands. A curry sauce from Berlin that can also be found at snack counters fits perfectly into this picture.\u003c\/p\u003e\n\n\u003ch3\u003eFor Currywurst fans and Berliners living far away\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for everyone who loves Currywurst and wants it at home just like they get it at a snack stand. It fits a quick after-work dinner, a football evening with friends, and a garden barbecue. As a souvenir, it is a piece of Berlin in a bottle, especially for Berliners who have moved away and miss the taste.\u003c\/p\u003e\n\n\u003cp\u003eFor a snack night at home, set grilled sausages, fries, and the sauce on the table. Everyone builds their own portion, with as much sauce and curry powder as they like.\u003c\/p\u003e\n\n\u003cp\u003eEckart's \u003ca href=\"\/en\/products\/tomatenketchup\"\u003eTomato Ketchup\u003c\/a\u003e, sweetened with maple syrup, also goes great with fries and burgers. For a light chili kick at the grill, there is the \u003ca href=\"\/en\/products\/grillsauce-scharf\"\u003eSpicy Grill Sauce\u003c\/a\u003e. You can find all sauces on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart brand page\u003c\/a\u003e, and more in our \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Grill Sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for anyone who needs to avoid soy or wheat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vegan curry sauce made from tomato, orange juice, and spices, cooked by hand in Berlin – for Currywurst at home and everything that goes with it.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57548307628364,"sku":"034ECK0009","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0009.png?v=1791125918"},{"product_id":"mango-sauce","title":"Mango Sauce","description":"\u003ch2\u003eSossen Eckart Mango Sauce. Fruit sauce made from mango, orange, and habanero chilis – fiery, vegan, handmade in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Mango Sauce\u003c\/strong\u003e is a vegan, fiery fruit sauce made with 45 percent mango purée, orange juice, apple cider vinegar, raw cane sugar, onions, and chilis. It is seasoned with lime juice, garlic, salt, and pepper. Three chilis on Eckart’s scale, the hottest level. 250 ml, handmade in Berlin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eYellow, spicy, delicious: these are the three words Eckart uses to describe his N°4. Fruit sauces with chili combine sweetness, acidity, and heat in one bottle. The sweetness of the fruit balances the heat, while the acidity keeps both fresh. In the Caribbean and Southeast Asia, such sauces are staples with grilled food, rice, and fish. \u003cstrong\u003eMango Sauce by Eckart\u003c\/strong\u003e follows this tradition. Nearly half of the bottle is mango purée, with added orange juice and lime. The heat comes from habaneros, which, according to Eckart, you can clearly taste.\u003c\/p\u003e\n\n\u003ch3\u003eFirst sunshine, then fire\u003c\/h3\u003e\n\n\u003cp\u003eThe first spoonful is fruity and sweet, with the full, smooth flavor of mango. Orange juice and lime provide acidity and freshness, while apple cider vinegar keeps the sweetness in balance. The color is a vibrant yellow, just as Eckart describes it himself.\u003c\/p\u003e\n\n\u003cp\u003eThen comes the heat. With three chilis, it is the hottest variety on Eckart’s scale. Beyond the heat, the habaneros also bring their own fruity note. Eckart describes the sauce as definitely spicy, but within reason—a fruit sauce with a kick, not a hot sauce. Those expecting a mild fruit sauce for children should choose a different variety.\u003c\/p\u003e\n\n\u003ch3\u003eWith light meat, fish, and nachos\u003c\/h3\u003e\n\n\u003cp\u003eEckart recommends the sauce with light meat, fish, and rice. Serve it as a dip for grilled chicken breast or turkey skewers. It adds fruit and warmth to pan-seared salmon or shrimp. As a glaze for chicken legs from the oven, brush it on during the last ten minutes of cooking.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich, it replaces mayonnaise, for example with chicken, lettuce, and cucumber. A spoonful is enough for a bowl of rice with stir-fried vegetables. Fried rice with egg and spring onions gets a boost of color and heat with just a few drops. Dose carefully at first, as the habaneros have a lingering effect. It is the perfect sauce for fish tacos with coleslaw.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the sauce as a dip for nachos, as Eckart suggests. With a little sour cream on the side, everyone can tone down the heat to their own preference.\u003c\/p\u003e\n\n\u003cp\u003eNote: According to the manufacturer, the sauce contains no declarable allergens and is vegan. Once opened, it should be kept in the refrigerator, where it will last for many weeks according to Eckart.\u003c\/p\u003e\n\n\u003ch3\u003eOnly ingredients he would give to his own children\u003c\/h3\u003e\n\n\u003cp\u003eThomas Eckart has a simple rule for his sauces. Only ingredients that he would eat himself or serve to his children go inside. Originally from Munich, he lives in Berlin with his family and has three children.\u003c\/p\u003e\n\n\u003cp\u003eIn the Mango Sauce, this is reflected in a short ingredient list consisting of fruit, juice, vinegar, vegetables, and spices. It is thickened with apple pectin. Preservatives and flavor enhancers are left out. Eckart has been cooking his sauces in Berlin since 2009, by hand and with his team, thickening them by boiling them down. Every bottle bears the label \"Handmade in Berlin,\" right next to his picture.\u003c\/p\u003e\n\n\u003ch3\u003eFor everyone who likes it fruity and spicy\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for those who enjoy heat and want to taste the fruit at the same time. It is perfect for a summer evening with grilled fish, a nacho night in front of the TV, or a rice bowl for lunch. For chili fans who find pure hot sauces lacking in fruitiness, it is a great middle ground. As a gift for a barbecue, it stands out immediately among standard tomato sauces, if only because of the color.\u003c\/p\u003e\n\n\u003cp\u003eFruity with mustard and honey, but only mildly spicy, is the \u003ca href=\"\/en\/products\/pfirsich-senf-sauce\"\u003ePeach Mustard Sauce\u003c\/a\u003e. Tomato-based with four types of chili is the \u003ca href=\"\/en\/products\/grillsauce-scharf\"\u003eSpicy Grill Sauce\u003c\/a\u003e. More from his kitchen can be found on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. The Mango Sauce is not suitable for those who avoid chili heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fiery, vegan mango sauce with habaneros, cooked by hand in Berlin – for chicken, fish, rice, and nachos.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57548307824972,"sku":"034ECK0004","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0004.png?v=1791125879"},{"product_id":"grill-sauce","title":"Barbecue Sauce","description":"\u003ch2\u003eSossen Eckart Grill Sauce. A barbecue sauce made from tomatoes, red wine vinegar, and mustard – mild, suitable for everyday use, and hand-cooked in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Grill Sauce\u003c\/strong\u003e is a mild barbecue sauce made from tomato purée, raw cane sugar, onions, red wine vinegar, and mustard powder, rounded off with Worcestershire sauce, tomato paste, garlic, salt, and pepper. Thomas Eckart cooks it by hand in Berlin. 250 ml, zero chilies on his heat scale.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eA barbecue sauce that you can even put on a breakfast egg? That is exactly what Eckart says about his No. 3. At its core, barbecue sauce is a tomato-based condiment with a sweet and sour taste that adds seasoning and juiciness to grilled food. It is on the table at almost every barbecue, usually next to the ketchup and mustard. Compared to ketchup, it offers more acidity, onion, and spices, often including mustard or Worcestershire sauce as well. \u003cstrong\u003eGrill Sauce by Eckart\u003c\/strong\u003e follows this exact template. He describes it himself as suitable for everyday use, and that is spot on: It is the go-to variety for every day at the grill.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, tart, and backed by mustard\u003c\/h3\u003e\n\n\u003cp\u003eTomato purée and raw cane sugar give the sauce a fruity, rounded sweetness. Red wine vinegar provides a counterpoint, making it fresh. Onions and garlic add savory depth. Thanks to the cooking process, it is thick and rich in flavor.\u003c\/p\u003e\n\n\u003cp\u003eMustard powder provides a mild spiciness in the background, while Worcestershire sauce adds a salty depth. There are no chilies in it, which is why the sauce is at zero on Eckart's scale. It is precisely this balance that makes it so versatile at the grill. If you are expecting a smoky BBQ sauce, the Whiskey variety is a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilling, frying, and spreading\u003c\/h3\u003e\n\n\u003cp\u003eEckart sees the sauce as a companion for grilled and fried foods. It belongs on the table as a dip for bratwurst, pork neck steaks, and grilled chicken drumsticks. It is just as suitable for meatballs or schnitzel from the pan. For fries, it is a more flavorful alternative to ketchup.\u003c\/p\u003e\n\n\u003cp\u003eFor skewers made of pork neck and bell peppers, brush the meat shortly before the end of the grilling time. The same works for chicken drumsticks on a baking tray in the oven. On a burger, it takes the place of both ketchup and mustard.\u003c\/p\u003e\n\n\u003cp\u003eAccording to Eckart, some people even use it as a spread. On a slice of farmhouse bread with cold roast or cold cuts, it replaces mustard and butter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try a dollop on a hard-boiled breakfast egg. Eckart says that even an egg is not safe from this sauce.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains mustard, barley from malt vinegar, and fish in the form of anchovies from the Worcestershire sauce. Once opened, the bottle should be kept in the refrigerator, where it will keep for many weeks, according to the manufacturer.\u003c\/p\u003e\n\n\u003ch3\u003eWhy there are anchovies in a barbecue sauce\u003c\/h3\u003e\n\n\u003cp\u003eA look at the ingredients reveals a decision Thomas Eckart made consciously. He states that he uses the highest-quality Worcestershire sauce he can find. Instead of flavor enhancers, it contains a small amount of anchovies. Artificial flavor enhancers have no place in his sauces, he says.\u003c\/p\u003e\n\n\u003cp\u003eHis sauces have been produced in Berlin since 2009, where the Munich native has long since made his home. He cooks by hand, together with his team, and lets the sauce reduce rather than adding water. The tomato is added to the bottle as purée and paste; sweetness comes from raw cane sugar. His face is on the label, next to the note \"Handmade in Berlin.\"\u003c\/p\u003e\n\n\u003ch3\u003eFor everyday grilling and the whole family\u003c\/h3\u003e\n\n\u003cp\u003eThe Grill Sauce is for anyone looking for a reliable sauce for every barbecue evening. Because it is mild, it is also suitable for family meals with children. If you are trying an Eckart sauce for the first time, this variety is a great place to start. It is a safe choice as a gift for a barbecue party, and definitely for anyone who likes to eat their breakfast egg a little differently.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer a little more heat, choose the \u003ca href=\"\/en\/products\/grillsauce-scharf\"\u003eHot Grill Sauce\u003c\/a\u003e with four types of chilies. For steak, there is the fruity-spicy \u003ca href=\"\/en\/products\/steak-sauce\"\u003eSteak Sauce\u003c\/a\u003e. You can see the entire range on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. Because of the anchovies, it is not suitable for vegetarian or vegan diets, nor for those with allergies to mustard, barley, or fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild barbecue sauce made from tomato, red wine vinegar, and mustard, hand-cooked in Berlin – for bratwurst, pork neck steak, and your breakfast egg.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57548307890508,"sku":"034ECK0003","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0003.png?v=1791125870"},{"product_id":"pflaumen-sauce","title":"Plum sauce","description":"\u003ch2\u003eSossen Eckart Plum Sauce. Fruit sauce made from 66 percent plums with ginger and chili – fruity and spicy, vegan, from Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Plum Sauce\u003c\/strong\u003e is a vegan, fruity-spicy sauce made from 66 percent plums, apple cider vinegar, onions, soy sauce, and raw cane sugar, seasoned with chilies, ginger, garlic, and spices. Two chilies on Eckart's scale, 250 ml, cooked by hand in Berlin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eMany people know crispy duck with plum sauce from Chinese restaurants. There, plum sauce is a sweet and sour condiment made from stewed plums, vinegar, sugar, and spices. In Chinese cuisine, it is a classic accompaniment to duck and grilled dishes. \u003cstrong\u003ePlum Sauce by Eckart\u003c\/strong\u003e takes this concept and turns it into its own version. Two-thirds of the bottle consists of plums. Soy sauce and ginger are reminiscent of the Asian original, while chilies provide significantly more bite. Eckart describes it as fruity and spicy, with an elegant acidity. On the label, it bears the number N°6.\u003c\/p\u003e\n\n\u003ch3\u003ePlum, ginger, and a certain bite\u003c\/h3\u003e\n\n\u003cp\u003eThe plum is clearly at the forefront: fruity, dark, and slightly tart. Apple cider vinegar enhances this acidity, while raw cane sugar rounds it off. Soy sauce provides a salty, savory depth.\u003c\/p\u003e\n\n\u003cp\u003eGinger adds freshness, and chilies provide a noticeable heat. Both complement each other well: the ginger feels bright and fresh, the chili provides a warming finish. On Eckart's scale, the sauce receives two chilies; he speaks of a certain bite. Those expecting a mild plum jam will be surprised by this level of heat.\u003c\/p\u003e\n\n\u003ch3\u003eWith pork, duck, and even ice cream\u003c\/h3\u003e\n\n\u003cp\u003eAccording to Eckart, the sauce has a permanent place with pork. For grilled pork belly, chops, or roast pork with crackling, it brings fruit and acidity to balance the fat.\u003c\/p\u003e\n\n\u003cp\u003eIts tart spiciness, according to Eckart, also suits steaks and crispy duck. For the duck, sear the breast slowly on the skin side until crispy, let it rest for a moment, and slice it. The sauce is served as a dip on the side. For a rump steak, a spoonful on the edge of the plate is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eEckart explicitly sees his sauces as suitable for the wok, oven, and fondue. In a wok, stir a spoonful into stir-fried vegetables with chicken or tofu. In the oven, brush it onto pork ribs during the last few minutes of cooking. For fondue, it sits alongside other dips, especially with pork and poultry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a spoonful of the sauce over a scoop of vanilla ice cream. Eckart recommends exactly this combination: fruit, acidity, and heat meet cold cream.\u003c\/p\u003e\n\n\u003cp\u003eNote: Due to the soy sauce, it contains soy and wheat, yet it is labeled as vegan by the manufacturer. Once opened, it is best kept in the refrigerator, where it will last for many weeks.\u003c\/p\u003e\n\n\u003ch3\u003eFreshly cooked instead of stockpiled\u003c\/h3\u003e\n\n\u003cp\u003eThomas Eckart cooks his sauces in Berlin in small batches and as needed. In his words, they are cooked fresh and not produced for stock. Every bottle passes through his hands at least once.\u003c\/p\u003e\n\n\u003cp\u003eThe Munich native started his own business in Berlin in 2009. He explicitly views his sauces as being for more than just the grill: pan, wok, oven, fondue, and raclette are all on his list. The Plum Sauce demonstrates this well, as it ranges from roast pork to dessert. Instead of adding water, it is reduced by hand by him and his team. Like all his sauces, this one also bears his portrait and the words \"Handmade in Berlin\" on the label.\u003c\/p\u003e\n\n\u003ch3\u003eFor the curious who like fruit and heat\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for anyone who likes to try new things and is looking for a fruity sauce with bite. It goes well with Sunday roasts, holiday duck dinners, and stir-fry nights. As a gift, it makes for a conversation starter, especially when you serve it over ice cream for dessert. And it is a great idea for hosts who want to put a surprise on the table alongside the ketchup and mustard at a barbecue.\u003c\/p\u003e\n\n\u003cp\u003eSpicier and with an orange juice base is the \u003ca href=\"\/en\/products\/steak-sauce\"\u003eSteak Sauce\u003c\/a\u003e. Even hotter and tropical-fruity is the \u003ca href=\"\/en\/products\/mango-sauce\"\u003eMango Sauce\u003c\/a\u003e. Those who want to get to know all nine can look at the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. Plum Sauce is not suitable for those avoiding soy or wheat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vegan plum sauce with ginger and chili, cooked by hand in Berlin – for roast pork, duck, and a scoop of vanilla ice cream.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":59049528000844,"sku":"034ECK0006","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0006.png?v=1791125837"},{"product_id":"pfirsich-senf-sauce","title":"Peach Mustard Sauce","description":"\u003ch2\u003eSossen Eckart Peach Mustard Sauce. Fruity mustard sauce with peach, honey, and a hint of hickory – mildly spicy, hand-cooked in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Peach Mustard Sauce\u003c\/strong\u003e is a fruity mustard sauce made from 38 percent peach, mustard, apple cider vinegar, 16 percent honey, and raw cane sugar. It is seasoned with chili, hickory wood smoke flavoring, salt, and pepper. One chili on Eckart's scale, 250 ml, handmade in Berlin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eHoney and mustard are an old pair. The sweetness catches the heat of the mustard seed, and the mustard gives the honey structure. This creates sauces and dressings that go equally well with sausages, salmon, and poultry. In the southern United States, there is even a unique tradition of mustard sauces for barbecue. \u003cstrong\u003ePeach Mustard Sauce by Eckart\u003c\/strong\u003e takes this pair and adds ripe fruit. Peach makes up more than a third of the recipe. A subtle hint of hickory is reminiscent of American barbecue. It bears the N°7 on the label.\u003c\/p\u003e\n\n\u003ch3\u003eFruit, hearty mustard, and a smoky finish\u003c\/h3\u003e\n\n\u003cp\u003eFirst, you taste peach and honey, fruity and soft. Then the mustard takes over with its hearty, spicy character. Apple cider vinegar provides freshness. With 16 percent honey, the sweetness is distinct, but the mustard keeps it well in balance. It plays more than a supporting role here and shapes the sauce just as much as the fruit.\u003c\/p\u003e\n\n\u003cp\u003eA slight spiciness comes from the chili; on Eckart's scale, it is one chili. At the end, a touch of smoke remains, which comes from refined hickory wood smoke flavoring. Anyone expecting a sauce smoked over a real wood fire should know this.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, with pulled pork and salmon\u003c\/h3\u003e\n\n\u003cp\u003eEckart recommends the sauce on burgers, with pulled pork, salmon, sausages, chicken, and neck steaks. On a burger, it replaces mustard and ketchup in one. Stirred into pulled pork, it adds fruitiness and spice to the meat.\u003c\/p\u003e\n\n\u003cp\u003eFor bratwurst and wiener sausages, it is a fruity alternative to classic mustard. You can put it on the table as a dip for grilled chicken legs or neck steaks. Brush chicken skewers with it shortly before the end of the grilling time, and they will get a fruity, glossy surface. For a sandwich with pulled pork and coleslaw, spread it directly on the bun.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Brush a salmon fillet with the sauce during the last five minutes in the oven. The honey caramelizes slightly and forms a glossy, savory layer.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains mustard. Because of the honey, it is not vegan according to the manufacturer. Store it in the refrigerator once opened; according to Eckart, it will stay fresh for many weeks.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce designer and his team\u003c\/h3\u003e\n\n\u003cp\u003eThomas Eckart calls himself a sauce designer, and for this creation, the term fits particularly well. Peach, mustard, honey, and hickory are a combination he came up with himself.\u003c\/p\u003e\n\n\u003cp\u003eSince 2009, the Munich native who now calls Berlin home has been cooking his sauces in the capital. He runs the company together with Sabine Welz. Work is done by hand as a team, and the labels are applied by \"dear Tanja,\" in his words. The sauce is boiled down, and flavor enhancers and preservatives are left out. The label shows his portrait and the note \"Handmade in Berlin.\"\u003c\/p\u003e\n\n\u003cp\u003eEckart explicitly thinks of his sauces as being for more than just the grill. This variety shows that well, as it is just as suitable for a sausage off the grill as it is for salmon from the oven.\u003c\/p\u003e\n\n\u003ch3\u003eFor burger nights and grill fans with a taste for fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for anyone who likes mustard and would like it to be fruitier. It fits burger night, a barbecue party with sausages, and salmon on the weekend. Alongside ketchup and barbecue sauce, it brings variety to the table. And it's an idea for anyone who likes to serve something other than dill sauce with fish.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/whiskey-bbq-sauce\"\u003eWhiskey BBQ Sauce\u003c\/a\u003e is bolder, with whiskey and also a hint of hickory. The \u003ca href=\"\/en\/products\/mango-sauce\"\u003eMango Sauce\u003c\/a\u003e is fruitier and significantly spicier. The other varieties are introduced on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. The sauce is not suitable for vegans or anyone who avoids mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity mustard sauce with peach, honey, and a hint of hickory, hand-cooked in Berlin – for burgers, pulled pork, and salmon.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57548308119884,"sku":"034ECK0007","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0007.png?v=1791125899"},{"product_id":"whiskey-bbq-sauce","title":"Whiskey BBQ Sauce","description":"\u003ch2\u003eSossen Eckart Whiskey BBQ Sauce. BBQ sauce with one-third whiskey – full-bodied, with a hint of hickory, handmade in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Whiskey BBQ Sauce\u003c\/strong\u003e is a BBQ sauce made from whiskey, tomato purée, apple cider vinegar, raw cane sugar, onions, and balsamic vinegar. Worcestershire sauce, chilis, soy sauce, hickory wood smoke flavoring, and a hint of vanilla round it out. The whiskey makes up 33 percent of the recipe and is simmered down with the sauce. Thomas Eckart and his team hand-cook the sauce in Berlin, 250 ml in a glass bottle, with no flavor enhancers or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEckart’s Whiskey BBQ Sauce\u003c\/strong\u003e belongs to the large family of American barbecue sauces. This refers to a thick, sweet-and-sour, tomato-based sauce. It serves as a glaze when slow-cooking over coals and as a dip at the table. Typical characteristics include vinegar, dark sweetness, onions, and a smoky note. Many recipes add a splash of bourbon or whiskey. Eckart goes significantly further: one-third of the bottle is whiskey, and it clearly defines the direction. The sauce therefore carries its name quite rightly. In his numbered series, it is No. 8 and one of the newer varieties. According to the manufacturer, it is intended for all masters of the grill and stove.\u003c\/p\u003e\n\n\u003ch3\u003eWhiskey at the front, tomato in the middle, smoke in the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression belongs to the whiskey, carried by stewed tomato and the sweetness of raw cane sugar. Eckart himself calls the sauce full-bodied, and it feels that way on the palate: dense, rounded, and robust.\u003c\/p\u003e\n\n\u003cp\u003eThen the acids make their appearance. Apple cider vinegar, balsamic vinegar, and lemon juice keep the sweetness in check. This keeps the sauce fresh enough for fatty meats like ribs or pork belly. Worcestershire sauce and soy sauce provide a salty, savory depth, while onions add a mild spice. Chilis are also listed among the ingredients and provide a touch of warmth.\u003c\/p\u003e\n\n\u003cp\u003eThe finish brings a subtle smoky note. It comes from refined hickory wood smoke flavoring, the wood traditionally found in smokers in the American South. A little vanilla extract rounds everything off softly and blends well with the whiskey. Pectin gives the sauce its consistency so that it clings to the food being grilled.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a reserved, all-round sauce will be disappointed. The whiskey defines the character from start to finish, and that is exactly the intention.\u003c\/p\u003e\n\n\u003ch3\u003eIts big moment: Spareribs and brisket\u003c\/h3\u003e\n\n\u003cp\u003eEckart recommends the sauce for pork, veal, and beef; it shows its full potential with spareribs and brisket. Both are cuts that require long cooking times and can handle a powerful companion.\u003c\/p\u003e\n\n\u003cp\u003eFor spareribs, brush the sauce onto the ribs in the final half-hour. The sugar then caramelizes into a glossy, dark layer. If you apply it too early, the sugar will burn easily under high heat. Two to three thin layers applied ten minutes apart create a beautiful crust.\u003c\/p\u003e\n\n\u003cp\u003eFor brisket, it is better to set the sauce on the table as a dip. This allows everyone to dose it themselves, and the sliced beef brisket retains its own flavor. It also goes well with pulled pork: stir it into the shredded meat just before it goes into the bun.\u003c\/p\u003e\n\n\u003cp\u003eEckart expressly intends for the sauce to be used on the stove as well. A spoonful on the edge of the plate goes well with a pan-seared veal steak or pork tenderloin. In the oven, use it to glaze ribs when the weather outside is too unpleasant for the grill.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick marinade, mix three tablespoons of sauce with a little oil and rub it into pork neck or beef steaks. After an hour in the refrigerator, the meat is ready for the grill. Keep an eye on it, as the sweetness browns quickly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon of the sauce into the braising liquid of a beef roast. The whiskey and hickory note give the gravy a dark, slightly smoky depth.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains sulfites from the balsamic vinegar and barley from the malt vinegar. In addition, there is fish in the form of anchovies from the Worcestershire sauce, as well as soy and wheat from the soy sauce. Once opened, the bottle should be kept in the refrigerator, where it will last for many weeks according to the manufacturer.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce of an old whiskey fan from Berlin\u003c\/h3\u003e\n\n\u003cp\u003eBehind the bottle is Thomas Eckart, who has been cooking his sauces in Berlin since 2009. Born in Munich, he trained as a librarian. He has lived in Berlin for more than half his life now.\u003c\/p\u003e\n\n\u003cp\u003eAccording to him, this variety is particularly close to his heart because he calls himself an old whiskey fan. The recipe therefore bears a very personal touch. That one-third of the bottle is whiskey was a conscious decision and no accident.\u003c\/p\u003e\n\n\u003cp\u003eIt is cooked by hand, together with his team. According to Eckart, no water goes into any of his sauces; instead, he reduces them until the taste and consistency are just right. He leaves out flavor enhancers and preservatives.\u003c\/p\u003e\n\n\u003cp\u003eEvery label features \"Handmade in Berlin,\" his portrait, and the number of the variety. His name on the bottle obligates him, he says, and he stands by it.\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue evenings with whiskey friends\u003c\/h3\u003e\n\n\u003cp\u003eThis BBQ sauce is for everyone who has patience at the grill and likes robust flavors. It belongs on the table when meat is cooking for hours in a smoker or kettle grill and needs a bold glaze at the end. It suits long grilling afternoons with ribs, weekend brisket, and winter pot roasts. As a gift, it delights friends who enjoy drinking a glass of whiskey themselves.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something milder and fruitier, opt for Eckart’s \u003ca href=\"\/en\/products\/tomatenketchup\"\u003etomato ketchup\u003c\/a\u003e, which uses maple syrup and a splash of bourbon. The classic \u003ca href=\"\/en\/products\/grill-sauce\"\u003eGrill Sauce\u003c\/a\u003e is intended for everyday use at the grate. You can find all sauces from Berlin on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e, and more in our category \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Grill Sauces\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for those who avoid fish, soy, sulfites, barley, or wheat, and for those who generally abstain from whiskey.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA BBQ sauce with one-third whiskey, handmade in Berlin – for spareribs, brisket, and long evenings at the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57548308283724,"sku":"034ECK0008","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0008.png?v=1791125909"},{"product_id":"tomatenketchup","title":"Tomato ketchup","description":"\u003ch2\u003eSossen Eckart Tomato Ketchup. Ketchup with maple syrup and a splash of bourbon – mild, vegan, handmade in Berlin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSossen Eckart Tomato Ketchup\u003c\/strong\u003e is a vegan ketchup made from tomato purée, maple syrup, apple cider vinegar, and bourbon whiskey, seasoned with salt, pepper, and spices. Thomas Eckart cooks it by hand in Berlin. 250 ml, zero chillies on his heat scale, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eKetchup is in almost every refrigerator, and hardly anyone bothers to read the list of ingredients. Yet the principle is simple: ketchup is a cold condiment sauce made of tomatoes, vinegar, sweetener, and spices, cooked down to a thick, glossy consistency. The difference is made by the ingredients and the time spent on the stove. \u003cstrong\u003eTomato ketchup from Eckart\u003c\/strong\u003e requires only seven ingredients. The sweetness comes from maple syrup, which makes up 13 percent of the recipe. A good splash of bourbon whiskey provides, according to Eckart, a full-bodied flavor. In his product line, this ketchup is labeled No. 2.\u003c\/p\u003e\n\n\u003ch3\u003eTomato, maple, and a well-rounded fullness\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato is at the forefront: fruity and concentrated. Maple syrup provides a soft, rounded sweetness with a slightly caramel-like note. Apple cider vinegar balances this out and adds freshness.\u003c\/p\u003e\n\n\u003cp\u003eThe bourbon works in the background, giving the ketchup fullness and depth. According to Eckart, the alcohol evaporates during cooking, which is why he considers the ketchup suitable for children as well. Pepper and spices round it out; according to the manufacturer, it is not spicy at all. Those expecting a very sweet ketchup will taste more tomato and more acidity here.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, burgers, and sausages\u003c\/h3\u003e\n\n\u003cp\u003eKetchup belongs with fries, and this is where the difference is most apparent. It is also the classic companion for bratwurst, wieners, and fish sticks. For many, a dollop goes perfectly with scrambled eggs or fried potatoes on the weekend.\u003c\/p\u003e\n\n\u003cp\u003eOn a burger, it replaces store-bought sweet sauce when combined with pickles, onion, and mustard. Serve it as a dip for barbecue dishes and meatballs.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, you can use it as a base for your own sauces and marinades. A spoonful in ground meat for meatballs or in cocktail sauce for shrimp adds tomato flavor and a fine sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two tablespoons of ketchup with one tablespoon of mayonnaise and a little lemon juice. This creates a cocktail sauce for shrimp or baked potatoes in just one minute.\u003c\/p\u003e\n\n\u003cp\u003eNote: According to the manufacturer, the ketchup contains no declarable allergens; it is vegan. Once opened, it should be kept in the refrigerator, where it will last for many weeks according to Eckart.\u003c\/p\u003e\n\n\u003ch3\u003eNo water added, flavor extracted\u003c\/h3\u003e\n\n\u003cp\u003eThomas Eckart has a principle that is particularly evident in his ketchup. \"I don't put water in; I cook it out,\" he says. Tomato paste, refined sugar, and water may be cheap base ingredients, but they are not refined.\u003c\/p\u003e\n\n\u003cp\u003eHis ketchup therefore starts with tomato purée and maple syrup and is cooked down until the consistency is just right. Instead of refined sugar, maple syrup provides the sweetness; instead of water, the time on the stove ensures the density. It has been cooked in Berlin, by hand and with his team, since 2009. He is pictured on the label himself, with the words \"Handmade in Berlin\" underneath.\u003c\/p\u003e\n\n\u003cp\u003eEckart is originally from Munich and has lived in Berlin for more than half his life. He summarizes what is important to him in his work in three words: sustainability, decency, and common sense. For him, this includes preparing even an everyday product like ketchup with care.\u003c\/p\u003e\n\n\u003ch3\u003eFor families and fry nights\u003c\/h3\u003e\n\n\u003cp\u003eThis ketchup is for anyone who looks a little closer at an everyday classic. It fits perfectly in family kitchens where fries and sausages are regularly on the menu, and for barbecue evenings with children. It is also a great choice for adults who secretly love ketchup.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for more spice for your sausage, reach for the \u003ca href=\"\/en\/products\/berliner-curry-sauce\"\u003eBerliner Curry Sauce\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/grill-sauce\"\u003eGrill Sauce\u003c\/a\u003e is intended for grilled dishes with mustard and Worcestershire sauce. You can find all of Eckart's products gathered on the \u003ca href=\"\/en\/collections\/hersteller-eckart\"\u003eEckart page\u003c\/a\u003e. This ketchup is not suitable for anyone who wishes to avoid whiskey in any form.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA vegan tomato ketchup with maple syrup and bourbon, cooked by hand in Berlin – for fries, burgers, and the family table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":57548308578636,"sku":"034ECK0002","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/034ECK0002.png?v=1791125859"},{"product_id":"fischsauce-100ml-bio","title":"Fish sauce - 100ml organic","description":"\u003ch2\u003eGenusskoarl Fish Sauce, 100 ml. Organic fish sauce made from Austrian trout and char and salt – fermented for several months in Wolkersdorf.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Fish Sauce, 100 ml\u003c\/strong\u003e is a fish sauce made from two ingredients: 74 percent organic fish from Decleva's Alpenfisch in the Mariazell region and non-iodized salt from Ebensee. The trimmings from filleting the trout and char are fermented for several months at the manufactory in Wolkersdorf in the Weinviertel region, then pressed, filtered, and bottled. Clear, salty, with deep umami. No sugar, no added flavorings, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFish sauce from Genusskoarl\u003c\/strong\u003e is a fish sauce of the type used as a staple seasoning in almost every pot in Thailand and Vietnam. The principle is old and simple: fish is cured with plenty of salt, and enzymes and microorganisms break down the protein over several months. What remains is a clear, amber-colored liquid full of umami. Genusskoarl applies this principle to local fish. The trimmings that result from filleting organic trout and organic char, from head to tail, are processed. The manufacturer calls this \"glocal\": a global product, produced locally.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce tastes clear and salty, with an intense depth of umami. The manufacturer describes it as being very flavor-intensive, and that is how it should be used: as a seasoning that rounds out a dish from within.\u003c\/p\u003e\n\n\u003cp\u003eIn a finished dish, the fish sauce is rarely at the forefront. It makes a soup fuller, a sauce deeper, and a vegetable dish heartier, leaving guests guessing as to what is inside. If you are expecting a mild sauce to eat by the spoonful, you have the wrong bottle in your hand: fish sauce is a concentrate.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce belongs everywhere that salt and umami are missing. The manufacturer recommends it for soups, sauces, vegetable dishes, and marinades. Its classic place is in Far Eastern dishes: Pad Thai, Pho, green curry, summer rolls, and ramen. It serves just as well as a replacement for anchovy paste, for instance in beef tartare or Liptauer cheese spread.\u003c\/p\u003e\n\n\u003cp\u003eStart with a small amount and add more gradually. Often, a few drops are enough to round out a vegetable soup or a tomato sauce. For a green curry, the manufacturer suggests two tablespoons as a guideline. It is better to wait until after the fish sauce has been added before adding extra salt.\u003c\/p\u003e\n\n\u003cp\u003eNote: The fish sauce contains fish. It is neither vegan nor vegetarian. After opening, keep the bottle tightly sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a Pad Thai made with Weinviertel ingredients, combine the fish sauce with the \u003ca href=\"\/en\/products\/salatwuerze-100ml-bio\"\u003eSalad Seasoning\u003c\/a\u003e from the same producer. Its sour cherry vinegar takes on the role of tamarind.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fish comes from Decleva's Alpenfisch in the Mariazell region of Styria. There, brown trout, lake trout, rainbow trout, salmon trout, as well as lake and brook char grow for three years in spring water on organic feed. When filleting, trimmings remain that were previously of little value. Genusskoarl ferments them with rock salt from the Salzkammergut, presses and filters the sauce, and bottles it.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is a fermentation manufactory in Wolkersdorf in the Weinviertel region, Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in 2016; production has taken place in Wolkersdorf since 2019. He started with \"WienerWürze\" made from lupins and oats, an Austrian answer to soy sauce. Today, soy sauce, misos, and this fish sauce have been added. All agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce is for everyone who cooks Asian cuisine and likes to source their ingredients from nearby. It fits in kitchens where curry and Pho are served regularly. And for everyone who appreciates anchovies for the depth they add to a pasta sauce. The 100 ml bottle lasts a long time because you use it drop by drop.\u003c\/p\u003e\n\n\u003cp\u003eThe fish sauce is accompanied by the \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eorganic soy sauce\u003c\/a\u003e made from Weinviertel soy and wheat for woks and sushi. You can find all the manufactory's seasonings and misos on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other sauces in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category. The fish sauce is not suitable for those who eat vegetarian or vegan or have a fish allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fish sauce made from two ingredients, Styrian organic fish and salt, fermented in the Weinviertel – for curry, Pho, and depth in tomato sauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548313755980,"sku":"049GEK0008","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fischsauce-100ml-bio-woo-eigen.png?v=1790954743"},{"product_id":"dill-senf-sauce","title":"Dill Mustard Sauce","description":"\u003ch2\u003eWajos Dill-Mustard Sauce. 27 percent mustard seeds, honey and dill, sweet and mild – the sauce for salmon, which also goes well with roasted vegetables and potato salad.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Dill-Mustard Sauce\u003c\/strong\u003e is a sweet mustard sauce made with 27 percent mustard seeds, sunflower oil, apple cider vinegar, 2.8 percent honey and 1.3 percent dill, 245 ml from Dohr on the Moselle. Not a hot mustard, not a cream sauce and not a ready-made sauce for heating, but a cold honey-mustard sauce with dill – sweet, mild, with grains. Contains honey, therefore unsuitable for vegans.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDill-Mustard Sauce from Wajos\u003c\/strong\u003e solves the problem that every smoked salmon has on Sunday: the sauce to go with it is always what's missing. Horseradish is too hot, butter is not enough, and the little sachets in the salmon package are only enough for two slices. This bottle belongs in the fridge and is the answer for Gravlax, smoked salmon, matjes and fish cakes – a sweet mustard sauce with dill, just like the kind that accompanies gravlax in Scandinavia. And it can do more than just fish: roasted vegetables, potato salad, bratwurst, a slice of cream cheese bread.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and mild, with mustard seeds, honey and a green dill note\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is light yellow, creamy and full of mustard seeds that crunch slightly when chewed. First comes the sweetness – sugar is the primary ingredient, with honey added – then the mustard: mild, rather nutty and rounded, like coarse mustard with a tamed bite. Apple cider vinegar provides a mild acidity, and dill adds the green, slightly anise-like note that belongs with fish. To be honest: 32 grams of sugar per 100 milliliters, this is a sweet sauce, and a tablespoon is the right dose. It contains natural flavoring, paprika concentrate for color and mustard as an allergen. Those expecting a savory, unsweetened sauce are better off with the \u003ca href=\"\/en\/products\/caf-de-paris-sauce\"\u003eCafé de Paris Sauce\u003c\/a\u003e with herbs and tarragon.\u003c\/p\u003e\n\n\u003ch3\u003eWith salmon, over roasted vegetables, in potato salad and with bratwurst\u003c\/h3\u003e\n\n\u003cp\u003eShake before use, then serve a tablespoon next to gravlax, smoked salmon, trout or matjes. That is the classic way, keeping the stove cold. Drizzled over roasted vegetables like carrots, parsnips and potatoes after cooking, it provides the sweet and savory touch that sets the tray apart from everyday fare. In potato salad, a spoonful replaces both mustard and sugar; mixed with yogurt, it makes a dip for veggie sticks and fish fingers; and with bratwurst or Leberkäse, it is the sweet mustard with dill. On bread with cream cheese and cucumber, a teaspoon is enough. It is not suitable for cooking – honey and mustard become bitter, and the dill disappears. Always use cold or add at the very end, and keep refrigerated once opened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Gravlax on boiled potatoes with the mustard sauce, accompanied by a salad with \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Infused Olive Oil\u003c\/a\u003e – our Easter meal that is ready in twenty minutes.\u003c\/p\u003e\n\n\u003ch3\u003eA mustard sauce from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is produced by Wajos in Dohr near Cochem on the Moselle. The family business produces most of its approximately 900 items on-site and tests them in its own laboratory. Wajos stands for Walter Josef Oster from a winemaking family in Ediger-Eller with 15 generations of viticulture; Peter Oster and Ulf Schwichtenberg turned his liqueur manufactory from the 1980s into a brand with over 80 employees – and vinegar, such as the apple cider vinegar in this sauce, is part of the craft on the Moselle.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for fish lovers and for brunch with guests\u003c\/h3\u003e\n\n\u003cp\u003eThe Dill-Mustard Sauce is the bottle for households where salmon is regularly on the table. It is also an essential part of an Easter brunch or Christmas breakfast with smoked salmon. 245 ml is enough for many Sundays; once opened, it stays good in the fridge for weeks. As a gift, it suits people who like fish, together with the \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Seasoning Oil\u003c\/a\u003e for potato salad; all sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for vegans due to the honey, and for those who only like their mustard hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMustard seeds, honey and dill in a bottle – the sweet sauce from the Moselle that belongs with salmon and brings out the best in potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548316344652,"sku":"049WAJ0014","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dill-senf-sauce-woo-eigen.png?v=1790955600"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-saucen-ketchup-co.jpg?v=1791269001","url":"https:\/\/leniundhans.at\/en\/collections\/saucen-ketchup-co.oembed?page=2","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}