{"title":"Sossen Eckart","description":"\u003ch2\u003eSossen Eckart: Sauces, handmade in Berlin\u003c\/h2\u003e\n\u003cp\u003eThomas Eckart is from Munich, has lived in Berlin for more than half his life, and is actually a trained librarian. He has been self-employed since 2009, and today he and his team cook sauces – by hand, in small batches, according to the manufacturer without artificial additives, flavor enhancers, or preservatives. His principle: no water added, but reduced until the taste is just right. Every label says \"Handmade in Berlin,\" featuring his portrait and a number above it.\u003c\/p\u003e\n\u003ch2\u003eFrom steak to currywurst\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/steak-sauce\"\u003eSteak Sauce\u003c\/a\u003e (N°1) combines orange juice, tomato, and soy sauce, while the \u003ca href=\"\/en\/products\/tomatenketchup\"\u003eTomato Ketchup\u003c\/a\u003e (N°2) is reduced with maple syrup and bourbon. The \u003ca href=\"\/en\/products\/grill-sauce\"\u003eGrill Sauce\u003c\/a\u003e (N°3) and the \u003ca href=\"\/en\/products\/grillsauce-scharf\"\u003espicy grill sauce\u003c\/a\u003e (N°5) get their seasoning from mustard and Worcestershire sauce, and the \u003ca href=\"\/en\/products\/whiskey-bbq-sauce\"\u003eWhiskey BBQ Sauce\u003c\/a\u003e (N°8) is perfect for spare ribs and brisket. For currywurst, there is the \u003ca href=\"\/en\/products\/berliner-curry-sauce\"\u003eBerlin Curry Sauce\u003c\/a\u003e (N°9).\u003c\/p\u003e\n\u003ch2\u003eFruit and spice\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/mango-sauce\"\u003eMango Sauce\u003c\/a\u003e (N°4) is, according to the manufacturer, the spiciest in the range and goes well with light meat, fish, and as a dip. The \u003ca href=\"\/en\/products\/pflaumen-sauce\"\u003ePlum Sauce\u003c\/a\u003e (N°6) with ginger and chili is for duck and pork, while the \u003ca href=\"\/en\/products\/pfirsich-senf-sauce\"\u003ePeach Mustard Sauce\u003c\/a\u003e (N°7) with honey belongs on burgers, pulled pork, and salmon. Once opened, all sauces should be stored in the refrigerator.\u003c\/p\u003e\n\u003ch2\u003eOrder Sossen Eckart online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can have Sossen Eckart delivered to you in 1–3 days. You can find more sauces in the \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Grill Sauces\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"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":"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-eckart.jpg?v=1791126924","url":"https:\/\/leniundhans.de\/en\/collections\/eckart.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}