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

The cult favorite Dallas sauce crosses the whole universe ruthlessly. It’s on fries, in burgers, in mussels, with steak tartar, on meatballs and even pizzas!
This recipe, inspired from the special Brussels fritkot sauce, is simultaneously sweet, spicy and crunchy. With its crispy onion taste, it remains the favorite, wherever you come from.

The 16-20 sauce – owing its name to David Antoine’s famous radio show – has become a standard. Probably due to its unique taste of fried onions and peppers. What makes it special? Its sweetness and a touch of tang.

In late 2000’s, the ketje worked for two years in a restaurant on the Spanish beach of Marbella. And it was very painful to find out that actually Andalusians don’t have Andalouse sauce to go with fries. They eat patatas bravas which is a kind of “frites-andalouse” served as tapas. Today, Brussels Ketjep launches a brand-new Brava sauce with a Belgian touch. The flavor of Andalouse boosted by the spiciness of patatas bravas.