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

The BK Ketjep recipe is simple: more tomatoes for more taste. There is 50% more fresh tomatoes than in other ketchup recipes. This also makes the sauce thicker.

We’re playing the experience and tradition cards for Mostoed. This BK sauce’s name gets its origin from the 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.

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

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

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 this BK sauce 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. Now, Brussels Ketjep offers another BK sauce with a Belgian touch : the Brava. The flavor of Andalouse boosted by the spiciness of patatas bravas.