This phenomenon is making way on the old continent: I named the barbecue sauce! Fast foods were the first to offer it. The American influence continued its march and now you can find it almost everywhere. This Cowboy sauce precisely combines the tartness of the vinegar and the sweetness of the honey with a smoky taste. It adds that extra oomph to your dishes. Michelin- starred chef Luc Bellings thought it was the best BBQ sauce to go with chicken (ed. Het Laatste Nieuws 04/05/2019). Barbecue sauces fans : this one will step up onto your podium.

?  To buy it online, click on the Cowboy

You are a food service professional? The Cowboy is also available as 3L pot. For more info about prices or wholesalers, contact us via info@brusselsketjep.com or call the 0032 488/77.44.16

Looking for inspiration? Discover a few recipes using the Cowboy:

Its mission? Fly into the stratosphere. It was supposed to be a one- time thing. But it came back from its trip to space and continued living, due to public demand. It even has a spot in the Bruges Fries Museum. The 16-20 sauce – owing its name to David Antoine’s famous radio show – became a standard. Probably due to its unique taste of fried onions and peppers. What makes it special? Its sweetness and a touch of tang.

Chef’s Tip : the Space Burger, with a chorizo brioche bun, a great meat from the butcher, rocket, tomato slice and fried onions for the crisp! The 16-20 on top for a delicious journey.

?  To buy it online, click on the 16-20

You are a food service professional? The 16-20 is also available as 3L pot. For more info about prices or wholesalers, contact us via info@brusselsketjep.com or call the 0032 488/77.44.16

Looking for inspiration? Discover a few recipes using the 16-20 :

Condiments aren’t meant to come in pairs… They do better in threes. Even though ketchup and mayonnaise are the most consumed, we can’t forget about mustard. In this industry, there’s a mustard for everyone. So for its Mostoed, Brussels Ketjep is playing the experience and tradition card. Its name is the Brussels dialect word for mustard.

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. And even though it’s underestimated, many chefs use it in the kitchen. Perfect as a side dip, it can also raise your dishes as an ingredient of your recipes.

?  To buy it online, click on the Mostoed

You are a food service professional? The Mostoed is also available as 3L pot or 50 ml mini jars. For more info about prices or wholesalers, contact us via info@brusselsketjep.com or call the 0032 488/77.44.16

Looking for inspiration? Discover a few recipes using the Mostoed :

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