The Ketjep recipe is simple: more tomatoes for more taste. There are 50% more fresh tomatoes than other recipes. This also makes it thicker.

This mayo perfectly balances oil, mustard and eggs, which makes it one of the best in the country via its pure respect of Belgian tradition. This sauce’s recipe was selected by Brussels Ketjep’s 50 first restaurant clients.

This hickory-style barbecue sauce precisely combines the tartness of the vinegar, the sweetness of the honey with a smoky taste. The Cowboy sauce will add another dimension to your plates. Michelin-starred chef Luc Bellings thought it was the best BBQ sauce to go with his chicken (ed. Het Laatste Nieuws 04/05/2019).

We’re playing the experience and tradition cards for Mostoed. This sauce’s name has its origin from its origin in Brussels dialect.
It’s a spicy mustard with a creamy texture. It goes just as well with a hot dog than with sauerkraut, or even with a plate of cheeses to go with your beers.