{"title":"Condiment sauces","description":"\u003ch2\u003eSeasoning sauces: a splash for added depth\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSeasoning sauces\u003c\/strong\u003e are liquid condiments that you use sparingly to add salt, acidity, sweetness, or savory depth to a dish. Some are added to the pot while cooking, others only on the finished plate. This category includes fermented sauces like soy sauce and fish sauce, creamy sauces for burgers, salad and salmon, ready-made salad dressings, a fermented chili seasoning, and a gravy from the butcher shop.\u003c\/p\u003e\n\u003ch2\u003eFermented: soy sauce, fish sauce, and lupin seasonings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSoy sauce\u003c\/strong\u003e is brewed from soybeans, grains, salt, and water. Over months, microorganisms break down proteins into amino acids, including glutamic acid, which provides the savory umami taste. The Japanese Shoyu style contains wheat in addition to soy; Tamari is made with little or no wheat. \u003cstrong\u003eFish sauce\u003c\/strong\u003e is produced when fish is fermented with plenty of salt and then pressed; in Southeast Asia, it is the base seasoning for many dishes, from Pho to Pad Thai.\u003c\/p\u003e\n\u003cp\u003eYou can identify brewed soy sauce by a short list of ingredients – the organic soy sauce from Genusskoarl lists only water, organic soybeans, organic wheat, and salt – and by information about how long it has been aged. The maturation time defines the color and depth of flavor.\u003c\/p\u003e\n\u003cp\u003eGenusskoarl from the Weinviertel region applies this principle to local raw materials: the WienerWürze is aged from lupins and oats, the TirolerWürze additionally gets salt smoked over beech wood, and their fish sauce is made from Austrian trout and char.\u003c\/p\u003e\n\u003ch2\u003eStewed, stirred, mixed\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGravy\u003c\/strong\u003e is the counterpart to fermentation: beef and pork bones and roasted vegetables are cooked and reduced for a long time until a dark, robust sauce remains. \u003cstrong\u003eCreamy seasoning sauces\u003c\/strong\u003e like Caesar, Café de Paris, or Burger \u0026amp; Sandwich Sauce are emulsions of rapeseed oil and egg yolk – they belong cold on the plate. \u003cstrong\u003eSweet and savory sauces\u003c\/strong\u003e like Teriyaki combine soy sauce with sugar and ginger and become a glaze in the pan. And \u003cstrong\u003eready-made salad dressings\u003c\/strong\u003e save you the trouble of mixing: just shake and pour over the salad.\u003c\/p\u003e\n\u003ch2\u003eOur producers of seasoning sauces\u003c\/h2\u003e\n\u003cp\u003eOur top seller is the \u003ca href=\"\/en\/products\/bratensosse\"\u003egravy\u003c\/a\u003e from the \u003ca href=\"\/en\/collections\/hersteller-benz-feinkostmanufaktur\"\u003eBenz Feinkostmanufaktur\u003c\/a\u003e, prepared at their butcher shop in Köngen and reduced for at least 24 hours, available in a 400g can for about four portions.\u003c\/p\u003e\n\u003cp\u003eFrom \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e in Dohr on the Moselle come the very popular \u003ca href=\"\/en\/products\/patatas-bravas-sauce\"\u003ePatatas Bravas sauce\u003c\/a\u003e with bell pepper and garlic, the \u003ca href=\"\/en\/products\/umami-sauce\"\u003eUmami sauce\u003c\/a\u003e with red onions, ginger, and soy sauce, the \u003ca href=\"\/en\/products\/teriyaki-sauce-4251228921097\"\u003eTeriyaki sauce\u003c\/a\u003e with lime peel, as well as Caesar, Café de Paris, mango-curry, and a dill-mustard sauce with whole mustard seeds and honey.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl\u003c\/a\u003e from Wolkersdorf brews its \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eorganic soy sauce\u003c\/a\u003e in the Shoyu style from Austrian organic soybeans and organic wheat and ferments its \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003eorganic fish sauce\u003c\/a\u003e from 74% trout and char from Decleva's Alpenfisch. The \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze\u003c\/a\u003e is a vegan alternative to soy sauce; the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze\u003c\/a\u003e uses smoke to replace bacon in lentils and goulash; the \u003ca href=\"\/en\/products\/schoarfe-wuerze-100ml-bio\"\u003eSchoarfe Würze\u003c\/a\u003e adds Carolina Reaper chili to the lupin seasoning; the salad seasoning combines sour cherry vinegar with lupin seasoning. Mixed with oil in a 1:2 ratio, it makes a dressing for cabbage salad, beetroot, and lentils.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig\u003c\/a\u003e from the Southern Palatinate supplies ready-made salad dressings based on cold-pressed rapeseed oil, such as the \u003ca href=\"\/en\/products\/salatsauce-honig-senf\"\u003ehoney-mustard salad dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSeasoning sauces in everyday cooking\u003c\/h2\u003e\n\u003cp\u003eA vegetable stir-fry gets soy sauce first, then a tablespoon of Teriyaki shortly before the end for a glaze. For a curry or a Pho, one to two teaspoons of fish sauce are enough, which you can use instead of salt; in pasta sauces, the fish sauce from Genusskoarl replaces anchovy paste. Lentils with Spätzle or a pumpkin goulash become smoky with a splash of TirolerWürze, even without any meat. Caesar sauce goes over romaine lettuce with croutons and chicken, Patatas Bravas sauce with potato wedges and bratwurst, Umami sauce on a burger, and dill-mustard sauce with gravlax or pickled herring. You can season Chili con carne at the table with a few drops of Schoarfe Würze. On Sunday, pour the gravy over your roast pork, served with dumplings or Spätzle. And for Monday's potato salad, just give the honey-mustard dressing a quick shake.\u003c\/p\u003e\n\u003ch2\u003eBuying guide and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMind the salt:\u003c\/strong\u003e Soy sauce, fish sauce, and lupin seasonings are salty. Season with them first and only add more salt afterward if needed.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVegan or non-vegan:\u003c\/strong\u003e Soy sauce, WienerWürze, TirolerWürze, and Teriyaki are vegan; fish sauce, Caesar sauce, and egg-yolk-based sauces are not.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eKeep cold:\u003c\/strong\u003e Once opened, sauces containing egg belong in the refrigerator and should never be heated, otherwise the emulsion will break.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Depending on the sauce, they may contain soy, wheat, egg, milk, mustard, celery, fish, and sulfites – check the information on the product page.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor trying:\u003c\/strong\u003e The seasonings from Genusskoarl are available in 100ml bottles, or 250ml for the well-stocked pantry.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore sauces and mustard\u003c\/h2\u003e\n\u003cp\u003eSeasoning sauces are part of \u003ca href=\"\/en\/collections\/kategorie-saucen-ketchup-co\"\u003eSauces, Ketchup \u0026amp; Co.\u003c\/a\u003e. For grilling and fries, continue to \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Grilling Sauces\u003c\/a\u003e featuring barbecue, curry, and fruit sauces; for snacks, head to \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003eMustard\u003c\/a\u003e featuring organic mustard from Leipzig and fruit mustard with pear, fig, or raspberry from Wiehl.\u003c\/p\u003e\n\u003ch2\u003eOrder seasoning sauces online\u003c\/h2\u003e\n\u003cp\u003eFrom soy sauce for your wok to gravy for Sunday roast: at Leni \u0026amp; Hans you can order seasoning sauces online, and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"bratensosse","title":"Gravy","description":"\u003ch2\u003eGravy from Benz. A dark sauce made from bones and vegetables, reduced for 24 hours.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBratensoße von Benz (Gravy from Benz)\u003c\/strong\u003e is a classic sauce made from beef and pork bones, reduced for at least 24 hours at the Benz butcher shop in Köngen. No powdered sauce bases, flavor enhancers, or preservatives – a 400-gram can, ready to heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying gravy\u003c\/strong\u003e from us means you get the exact same sauce that Gina Benz prepares in the kettle for her own ready-made meals, simply pure in a can. Anyone who has ever tried to deglaze a roasting pan with water on a Sunday, only to be disappointed by a thin broth, knows the problem. A proper sauce requires bones, roasted vegetables, and, above all, time. Someone in Köngen has invested both for you. You open the can, heat the contents slowly, and have something on your plate that would otherwise take half a day at the stove to create.\u003c\/p\u003e\n\n\u003ch3\u003eDark and roasted, with the body of real bones\u003c\/h3\u003e\n\n\u003cp\u003eBenz's sauce tastes of roasted meat fond, braised onions, and carrots – bold, yet moderately salted, with a slight sweetness from the vegetables. The first thing you notice is the color: deep brown instead of a caramel tone. The second is the texture. Cooked-down bones release gelatin, which ensures a full, almost velvety mouthfeel. A spoonful remains noticeably on the palate while staying smooth. Cold from the can, it initially smells only of broth; it is only with heat that the roasted notes come to the fore.\u003c\/p\u003e\n\n\u003cp\u003eThe finish leaves a warm, roasted aroma reminiscent of the bottom of a good roasting pan. Spices play second fiddle. Bay leaves and pepper remain in the background; the sauce is meant to accompany the meat rather than overpower it. This is exactly why it pairs equally well with pork and beef. If you prefer a bolder flavor, add a splash of red wine. The Benz family recommends this themselves, and after a few minutes of simmering, the alcohol will have evaporated.\u003c\/p\u003e\n\n\u003cp\u003eOne caveat: If you are expecting a light, creamy sauce or the thick consistency of a store-bought instant sauce, you will find it too lean. The binding comes solely from gelatin and a little cornstarch. It only becomes very thick if you let it reduce uncovered for another five minutes. In return, even after reducing, it tastes like roast, not starch.\u003c\/p\u003e\n\n\u003ch3\u003eFor roasts, potatoes, and as a rescue for thin pan drippings\u003c\/h3\u003e\n\n\u003cp\u003eThe gravy should be heated in a pot over low heat, not boiled, and is enough for about four portions. The classic pairing is pork roast or crackling roast with bread dumplings. It fits just as well with meatballs, Spätzle with fried onions, or mashed potatoes with butter and nutmeg. Many of our customers write to us saying that for them, just potatoes are enough. Potatoes, gravy, done.\u003c\/p\u003e\n\n\u003cp\u003eIts second role is as a base. If your own roast drippings have turned out too thin, add two to three tablespoons of Benz sauce and let everything come to a brief boil. For roulades or oven-baked goulash, half a can completely replaces the need to start a base from bones. A game ragout or a stew with root vegetables also gains the foundation that would otherwise take all day. Anyone who enjoys braising has the most important building block in their pantry with this \u003ca href=\"\/en\/collections\/kategorie-saucen\"\u003esauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eA quick idea for an evening after work: Sauté onions in butter until translucent, add a can of sauce, and let it simmer for five minutes. Serve with ribbon noodles and a spoonful of sour cream. That takes fifteen minutes and tastes like Sunday.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For four people, the can is exactly enough for one meal. Covered leftovers will keep in the fridge for two to three days; they will gel slightly – this is due to the gelatin and is normal. It will become liquid again when heated. This sauce is not for vegetarians, as it is made from meat bones.\u003c\/p\u003e\n\n\u003ch3\u003eNose to tail in Köngen with bones from our own butcher shop\u003c\/h3\u003e\n\n\u003cp\u003eThe gravy is made from the bones of animals butchered at the Benz butcher shop in Köngen. The pork comes from a farmer in Köngen, the beef from family farms in the Stauferland and Swabian Jura regions. Nose-to-tail here means: whatever is left of the animal is processed rather than discarded. For a butcher shop, this is the natural path to a sauce; for a sauce manufacturer, it would be the laborious one.\u003c\/p\u003e\n\n\u003cp\u003eThe vegetables for it grow a few kilometers away in the fields around Köngen. The bones and vegetables are roasted, covered with water, and then reduced for at least 24 hours. During this time, collagen and roasted aromas are released from the bones, the stock loses about half its volume, and gains depth. Through the long cooking process, the collagen turns into gelatin – it is the reason why the sauce sets in the fridge and feels so full on the palate. Pre-made sauces achieve this body with flavorings and thickeners in a few minutes. Benz takes a whole day to do it.\u003c\/p\u003e\n\n\u003cp\u003eBehind this is a fifth-generation business. Master butcher Daniel Benz runs the Schwanen butcher shop with his wife Monika; their daughter Gina is a master butcher and food manager. In 2019, the three founded the delicatessen manufacture to bring the recipes from the butcher shop into shelf-stable cans. The sauce was one of the first products because it is the base for the goulash, roulades, and pork cheeks made in-house anyway. To this day, it remains the long-running bestseller among our Benz products.\u003c\/p\u003e\n\n\u003ch3\u003eA can for the pantry and for a quick evening meal\u003c\/h3\u003e\n\n\u003cp\u003eBratensoße von Benz is a pantry sauce that tastes like someone actually cooked – because someone did. It stays good unopened for about two years, without the need for preservatives. The heat during the canning process takes care of that. That is why it sits in many people's cupboards next to the pasta instead of in the fridge, waiting for an evening when things need to be done quickly. Those who roast regularly buy several cans at once – the best-before date is far enough away that a stock can be built up in peace.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works better than any bottle of wine if you are invited to a roast dinner. Together with the \u003ca href=\"\/en\/products\/rinderroulade\"\u003ebeef roulade\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/schweinebaeckchen\"\u003epork cheeks\u003c\/a\u003e from Benz, it becomes a complete Sunday meal on the table in 20 minutes. For people who love to cook but have little time for a stock during the week, it is the most honest shortcut we know.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA gravy that a butcher has prepared for his own table – and that you can order along with your purchase from Köngen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Benz Feinkostmanufaktur","offers":[{"title":"400 g","offer_id":57548096405836,"sku":"049BEN0001","price":5.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/m-benz-bratensosse-e1614241087227.png?v=1778854055"},{"product_id":"wienerwuerze-100ml-bio","title":"WienerWürze - 100ml Organic","description":"\u003ch2\u003eGenusskoarl WienerWürze, 100 ml. Fermented organic seasoning sauce made from lupin and oats – savory, vegan, the small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl WienerWürze, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, 23 percent lupins, 11 percent oats, and non-iodized salt, brewed and bottled at the manufactory in Wolkersdorf in the Weinviertel region. Savory, salty, with a delicate umami depth, vegan. Four ingredients from Austrian organic farming, with no additives and no soy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWienerWürze by Genusskoarl\u003c\/strong\u003e is a lupin seasoning sauce: a liquid condiment that you use just like soy sauce, but which is created from local legumes and grains. The lupins and oats are mixed with salt and water and fermented. During this process, microorganisms and enzymes gradually break down the lupin proteins into their building blocks. Over several months, the light-colored mixture turns into a dark, savory liquid. Genusskoarl spent a year developing this process with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna. The idea behind it: an Austrian alternative to classic soy sauce, made from raw materials that grow on our doorstep. The 100 ml bottle is the perfect size for getting to know the product, small enough for the dining table and large enough for many soups, sauces, and dressings.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: savory, salty, with a delicate umami depth\u003c\/h3\u003e\n\n\u003cp\u003eThe seasoning is savory and salty, with a spicy depth that the manufacturer describes as delicate. It is thin and dark brown and serves to season rather than sweeten or thicken. On the palate, a mild, rounded spice remains after the saltiness, lingering for a while.\u003c\/p\u003e\n\n\u003cp\u003eWhat makes it special is how it works. A few drops make a soup or sauce fuller and rounder, yet you can hardly taste the seasoning itself. Genusskoarl calls this the finishing touch: for dishes that are good but still missing something. This depth comes solely from the fermentation, from the lupin, oats, salt, and time.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a classic soy sauce made from soy and wheat, it tastes more delicate and clearer, while serving the same purpose in the kitchen. Those expecting a strong, sweet sauce for dipping will find it restrained. This restraint is intentional: the seasoning is intended to support the dish while remaining in the background.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is salty, it takes care of some of the seasoning. Therefore, season your dish with the sauce first before adding any extra salt, otherwise it will quickly become too salty.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: a few drops in soup, sauce, dressing, and dough\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl recommends the seasoning for meat and vegetable dishes, sauces, soups, stews, marinades, salad dressings, and rice dishes. It works hot or cold, for cooking with or for seasoning on the plate. It is dosed drop by drop: often a few drops are enough, and you only add more after tasting.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, it looks like this: a few splashes in the vegetable soup before serving. A teaspoon in the Sunday roast gravy when it lacks depth. A few drops in vinegar and oil, and the dressing for a green salad suddenly has backbone.\u003c\/p\u003e\n\n\u003cp\u003eRice dishes and stews also absorb the seasoning well. A few drops go into the cooking water for the rice, a teaspoon in the lentil stew, a dash in the marinade for tofu or chicken. The same rule applies everywhere: start with a little, taste, then add more.\u003c\/p\u003e\n\n\u003cp\u003eIt also has its place in doughs. The manufacturer adds a tablespoon to bread dough or uses it to season savory pastries. Pâtés, lentil dishes, and marinades for grilled vegetables also benefit from a dash. The small bottle is best kept right on the table next to the salt and pepper, where everyone can season to their own taste.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the seasoning pure first, a drop on the back of your hand or a slice of cucumber. This way, you will know within seconds how salty and savory it is and can dose it correctly the first time you cook with it.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: lupins and oats from Lower Austria, brewed in Wolkersdorf\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is a seasoning manufactory in Wolkersdorf in the Weinviertel, Lower Austria. It was founded by Karl Severin Traugott, a qualified engineer, in October 2016 in Vienna. This seasoning sauce was his first product, and it remains the most versatile in the range today. Since 2019, fermentation, brewing, bottling, and packaging have been carried out in their own manufactory in Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eThe raw materials all come from Austrian organic farming, monitored by Austria Bio Garantie under the number AT-BIO-301. The lupins are grown in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The salt comes from the salt works in Ebensee and is non-iodized; the water is from the Wolkersdorf municipal network. That is the entire ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eThe mixture matures for several months, after which it is pressed and bottled. What remains after pressing is processed into spice blends with a partner company. Genusskoarl works without additives: color and flavor come solely from lupin, oats, salt, and time. This applies to every bottle from Wolkersdorf, from the small bottle to the 5-liter canister.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: beginners, table seasoning fans, and anyone looking for regional soy sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is suitable for anyone trying the seasoning for the first time, and for households where it is used primarily at the table. It is handy, sits well next to the salt shaker, and lasts for weeks with drop-by-drop dosing. It also works as a souvenir for friends who like to cook; the content is self-explanatory on the label. The size is also practical for small kitchens where every bottle needs its place.\u003c\/p\u003e\n\n\u003cp\u003eThose who already know it and cook with it regularly will opt for the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in the 250 ml bottle\u003c\/a\u003e for the kitchen. Those who prefer it smoky will find the same base with smoked salt in the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze\u003c\/a\u003e. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from different manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupin and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupin or gluten, and for those looking for a thick, sweet sauce for dipping.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce made from lupin and oats from the Weinviertel region – in a 100 ml bottle to get to know it and for the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548104401228,"sku":"049GEK0001","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wienerwuerze-100ml-bio-woo-eigen.png?v=1790954717"},{"product_id":"wienerwuerze-250ml-bio","title":"WienerWürze - 250ml Organic","description":"\u003ch2\u003eGenusskoarl WienerWürze, 250 ml. Fermented organic seasoning sauce made from lupin and oats – the kitchen bottle for those who cook with it regularly.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl WienerWürze, 250 ml\u003c\/strong\u003e is a fermented lupin seasoning sauce in organic quality: water, lupin, oats, and non-iodized salt, aged for several months and bottled in Wolkersdorf in the Weinviertel region. Vegan, dark, savory, and salty, with the depth of a soy sauce. 250 ml for the kitchen – no soy, no sugar, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWienerWürze by Genusskoarl\u003c\/strong\u003e is a seasoning sauce brewed according to the principle of soy sauce, but using only ingredients from Austria. Instead of soy and wheat, lupin and oats are used in the base. The mixture ferments with salt and water over several months. During this process, microorganisms break down the protein in the lupin, creating the savory flavor known in the kitchen as umami. Genusskoarl spent a year working on this with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna, before the first bottle was filled. The 250 ml bottle is the right size for those who reach for it regularly while cooking: for the soup on Monday, the sauce on Sunday, and bread dough in between.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: dark, salty, spicy, with a rounded finish\u003c\/h3\u003e\n\n\u003cp\u003eYou can best notice what this seasoning can do by tasting a vegetable soup before and after adding a few drops. It tastes good before, but afterwards it tastes like more: fuller, rounder, heartier, yet still made from the same ingredients. This is exactly the effect Genusskoarl describes as the finishing touch.\u003c\/p\u003e\n\n\u003cp\u003eOn its own, the seasoning is dark brown, thin, and distinctly salty, with a delicate, savory depth that the manufacturer describes as umami. It adds flavor rather than sweetness or thickness, and it leaves a round, mild finish on the palate. Straight off the spoon, it tastes saltier than it does in a dish. In a dish, the salt disperses while the savory flavor remains.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a classic soy sauce made from soy and wheat, it seems more delicate and clearer, though its purpose in the kitchen is the same. Those expecting a strong, sweet, and thick sauce may find it subtle. This restraint is intentional: the seasoning is meant to make the dish rounder while staying in the background itself.\u003c\/p\u003e\n\n\u003cp\u003eAccount for it when seasoning with salt. It brings its own saltiness, so it is best to season with the sauce first and then add salt if necessary. This applies doubly to sauces that are still reducing.\u003c\/p\u003e\n\n\u003ch3\u003eUse: cooking, seasoning, marinating – from bread dough to Sunday roasts\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is dosed by the drop, and small amounts are often enough. For a pot of soup or a sauce for four people, start with a few splashes and adjust to taste. The seasoning withstands heat, so you can add it at the beginning of cooking or use it at the end to adjust the flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends it for meat and vegetable dishes, sauces, soups, stews, marinades, salad dressings, rice dishes, and pâtés. It gives the Sunday roast a darker, deeper sauce. Lentils and beans in a stew taste heartier, and a risotto needs less Parmesan to become well-rounded.\u003c\/p\u003e\n\n\u003cp\u003eIt works just as well cold: a few drops in vinegar and oil for dressing, or a dash in a marinade for tofu or grilled vegetables. It is a secret ingredient from Wolkersdorf for savory doughs: a tablespoon in bread dough or savory biscuits.\u003c\/p\u003e\n\n\u003cp\u003eThose who cook in larger quantities, preserve soups, or prepare meals for the week will have plenty of leeway with this kitchen bottle. Mathematically, 250 ml contains about 50 teaspoons, and when dosed by the drop, it lasts for dozens of dishes.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, keep the bottle tightly sealed; the best-before date is on the label. When dosed by the drop, the kitchen bottle will last for many weeks, even with daily cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a tablespoon to your next bread dough; this is how the manufacturer does it themselves. The crumb develops a savory note that no one at the table can identify, and the rest of the recipe remains unchanged.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: one year of development with BOKU, brewed in the Weinviertel\u003c\/h3\u003e\n\n\u003cp\u003eThe lupin for this seasoning grows in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the municipal supply of Wolkersdorf. All agricultural raw materials are from Austrian organic farming, controlled by Austria Bio Garantie, AT-BIO-301.\u003c\/p\u003e\n\n\u003cp\u003eBehind it is Karl Severin Traugott, a graduate engineer who founded Genusskoarl in Vienna in October 2016. The lupin seasoning sauce was his first product and the beginning of today's fermentation factory. The process was developed during a year of collaborative work with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna.\u003c\/p\u003e\n\n\u003cp\u003eSince 2019, the factory has been based in Wolkersdorf in the Weinviertel. Fermentation, brewing, pressing, bottling, and packaging all take place under one roof. The aging process lasts several months, and Genusskoarl works without additives: color, salt, and flavor come solely from the four ingredients and time. The press residue goes to a partner company that turns it into spice blends.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: frequent cooks, family kitchens, and anyone looking to replace soy sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is intended for kitchens where cooking happens daily and the seasoning is a staple next to the stove. Families, hobby chefs with guests, and anyone who enjoys vegan or vegetarian cooking reach for this size most often. For hosts, it is also an answer to the question of vegan seasoning at the table, as it is naturally plant-based. Those who have never tried the seasoning before should start with the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze in the 100 ml bottle\u003c\/a\u003e; the content is the same, only the quantity is smaller.\u003c\/p\u003e\n\n\u003cp\u003eThose who also want a genuine soy sauce from Austria in their pantry will find the \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eOrganic Soy Sauce\u003c\/a\u003e made from soy and wheat from the same farm in the Weinviertel at Genusskoarl. All seasonings and misos can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and further products for seasoning and refining can be found in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupin and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupin or gluten. And for those who only occasionally add seasoning at the table, the small bottle is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce made from lupin and oats from the Weinviertel – in a 250 ml bottle for the kitchen and pantry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548104499532,"sku":"049GEK0002","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wienerwuerze-250ml-bio-woo-eigen.png?v=1790954725"},{"product_id":"tirolerwuerze-100ml-bio","title":"TirolerWürze - 100ml Organic","description":"\u003ch2\u003eGenusskoarl TirolerWürze, 100 ml. Fermented organic seasoning sauce with beechwood smoked salt – spicy, smoky, vegan, the perfect introduction.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl TirolerWürze, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, 23 percent lupines, 11 percent oats, and salt smoked over beechwood, brewed in Wolkersdorf in the Weinviertel region. Spicy, smoky, full-bodied, vegan, 100 ml. The smoke comes entirely from the salt: the sauce itself is not smoked, and it contains neither bacon nor additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTirolerWürze by Genusskoarl\u003c\/strong\u003e is a smoked seasoning: a fermented lupine sauce that tastes of bacon, campfires, and Alpine cuisine thanks to smoked salt. The base is the same as the WienerWürze from the same producer. Lupines and oats are combined with salt and water and fermented for several months until a dark, savory seasoning emerges. This seasoning sauce is then refined with salt smoked over beechwood. This way, the smoke is already in the bottle, and the grill can stay cold. Genusskoarl calls it liquid vegan bacon and an organic alternative to liquid smoke. The 100 ml bottle is the perfect introductory size: for your first lentil stew, your first marinade, and a permanent spot next to the salt shaker.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Smoke and bacon up front, umami beneath\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the seasoning smells of cold smoke, like a piece of bacon from a smokehouse. On the palate, the salt hits first, followed by the beechwood smoke, with the savory depth of the fermented lupines lying underneath. The producer describes it as spicy, smoky, and full-bodied. \"Full-bodied\" here means: the seasoning fills the mouth and has body, even though it has a thin consistency.\u003c\/p\u003e\n\n\u003cp\u003eThe comparison to bacon is meant seriously. The seasoning provides exactly the notes that are missing from a dish if you leave out the bacon: smoke, salt, and a depth that lingers. You are, of course, missing the bacon fat, which you can replace with oil or butter.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the milder sister sauce from the same maker, this is the bolder one. If you want to subtly round off a dish, it is better to reach for the smoke-free version. However, if you are looking for the taste of traditional tavern cuisine, campfires, and alpine pastures, you have come to the right place.\u003c\/p\u003e\n\n\u003cp\u003eSmoke is a strong aroma, so it pays to start small. A dash too much, and the dish will taste only of smoke. A dash dosed correctly, and everyone will ask where the bacon is hidden.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Replacing bacon, marinating, seasoning at the table\u003c\/h3\u003e\n\n\n\u003cp\u003eGenusskoarl recommends the seasoning wherever bacon would otherwise be used: in soups, sauces, stews, cabbage dishes, and spreads. The producer's recipe examples include pumpkin goulash, \"Krautfleckerl\" (cabbage pasta), and lentils that taste like bacon while remaining purely plant-based. A dash when seasoning is enough; add more only after tasting.\u003c\/p\u003e\n\n\u003cp\u003eIn soups and sauces, a dash at the end is sufficient: potato soup, bean soup, goulash sauce, cream sauce for dumplings. Even pan-fried Krautfleckerl get that characteristic note that usually comes from rendered bacon. The producer mentions tavern classics and vegan dishes in the same breath, and that is exactly the point.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade or rub, it makes grilled vegetables, tofu, and mushrooms smoky. Simply stir it with oil, a little pepper, and garlic, and let the vegetables marinate for half an hour. Grilled meat also takes it well if you brush it on beforehand.\u003c\/p\u003e\n\n\u003cp\u003eAt the table, the small bottle replaces bacon bits: a few drops over potato salad, coleslaw, or a slice of buttered bread with chives. It gives soups at the table the flavor of a traditional roux with bacon, even if they are prepared vegan.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a few drops into quark or cream cheese, add chives, pepper, and a little onion. This creates a spread that tastes like bacon, is ready in two minutes, and fits any snack.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Lupine seasoning from Wolkersdorf, smoke from beechwood\u003c\/h3\u003e\n\n\n\u003cp\u003eGenusskoarl is a seasoning manufacturer in Wolkersdorf in the Weinviertel region of Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in October 2016; since 2019, they have been fermenting, brewing, bottling, and packaging in their own facility in Wolkersdorf. The smoked seasoning was launched in 2020 as the second seasoning sauce after WienerWürze.\u003c\/p\u003e\n\n\u003cp\u003eThe lupines are grown in Lower Austria, the oats come from the organic Lust-Sauberer farm in Schalladorf in the Weinviertel, and the water comes from the Wolkersdorf municipal network. All agricultural raw materials originate from Austrian organic farming, controlled by Austria Bio Garantie under the number AT-BIO-301. The salt is uniodized and smoked over beechwood. Beechwood provides a mild, slightly sweet smoke, just as is customary when smoking ham and bacon.\u003c\/p\u003e\n\n\u003cp\u003eThe base matures for several months before being pressed. The smoked salt takes over the work usually done by the smokehouse. Genusskoarl works without additives, even with the smoke: color, salt, and the smoky note come from lupine, oats, beechwood, and time. The press residues are given to a partner company that uses them to produce spice blends.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: vegan cuisine, barbecue fans, and anyone who misses bacon\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 100 ml bottle is suitable for anyone trying the smoked seasoning for the first time and for households where it is primarily used at the table. It is particularly popular with those who cook vegan or vegetarian and miss the bacon flavor in Krautfleckerl or lentils. It also makes a great gift for barbecue enthusiasts. And if you want to gauge the flavor of the smoked seasoning before adding it to a goulash for six people, the 100 ml bottle is the right choice.\u003c\/p\u003e\n\n\u003cp\u003eThose who already know it and cook with it regularly should opt for the \u003ca href=\"\/en\/products\/tirolerwuerze-250ml-bio\"\u003eTirolerWürze in the 250 ml bottle\u003c\/a\u003e for the kitchen. For the smoke-free version, there is the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze\u003c\/a\u003e in the same size, with the same base of lupine and oats. You can find all seasonings and misos from Wolkersdorf on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from different producers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupine and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupine or gluten, and for dishes where a smoke flavor would overpower delicate ingredients, such as fine fish dishes or light cream soups.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce with beechwood smoked salt from the Weinviertel – in a 100 ml bottle for tasting and for the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548104532300,"sku":"049GEK0003","price":4.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tirolerwuerze-100ml-bio-freisteller.png?v=1790867515"},{"product_id":"tirolerwuerze-250ml-bio","title":"TirolerWürze - 250ml Organic","description":"\u003ch2\u003eGenusskoarl TirolerWürze (Tyrolean Seasoning), 250 ml. Fermented organic seasoning sauce with beechwood smoked salt – the kitchen bottle for stews, grilling, and classic tavern dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl TirolerWürze, 250 ml\u003c\/strong\u003e is a fermented lupin seasoning sauce of organic quality, refined with salt smoked over beechwood: water, lupins, oats, smoked salt – that’s all that's on the label. Brewed in Wolkersdorf in the Weinviertel region, vegan, savory, smoky, and full-bodied. 250 ml for the kitchen – no bacon, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl's TirolerWürze\u003c\/strong\u003e is a smoky seasoning, meaning a sauce that brings the flavor of smoked bacon into your kitchen in liquid form. The foundation is a fermented seasoning sauce made from lupins and oats. Both are combined with salt and water, and over several months, microorganisms break down the lupin protein. What remains is a dark, hearty seasoning. To this, salt smoked over beechwood is added. The manufacturer calls the result liquid vegan bacon and sees it as an organic alternative to liquid smoke. The 250 ml bottle is intended for kitchens where this smoky seasoning is a staple: for pumpkin goulash in the fall, grilled vegetables in the summer, and cabbage pasta in between.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Beechwood smoke, salt, and the depth of fermented lupins\u003c\/h3\u003e\n\n\u003cp\u003eStraight, the seasoning tastes salty at first, then smoky, with a hearty depth from the fermentation lying underneath. Genusskoarl describes it as savory, smoky, and full-bodied, with an umami note reminiscent of campfires, Alpine cuisine, and bacon. Full-bodied means it has body and fills the mouth, even though it is as thin as soy sauce.\u003c\/p\u003e\n\n\u003cp\u003eIn a dish, it provides exactly what bacon bits usually would: smoke and salt, plus a depth that lingers on the palate. A lentil stew or cabbage dish will taste like tavern-style cooking, even if it is prepared entirely plant-based. The fat from the bacon is missing, which you can supplement with oil or butter.\u003c\/p\u003e\n\n\u003cp\u003eThe smoke comes from the salt, so it is clear and consistent, with the same intensity in every bottle. Those looking for a subtle seasoning for understated rounding-off will find the smoke too dominant. For that, there is a smoke-free version from the same producer.\u003c\/p\u003e\n\n\u003cp\u003eSmoke is unforgiving. Start cooking with a small splash, taste it, and then add more if needed. Properly dosed, everyone at the table will ask about the bacon and look for it in vain.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Pumpkin goulash, cabbage pasta, BBQ marinade, and bacon-style lentils\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's recipe examples include pumpkin goulash, cabbage pasta, and bacon-style lentils that remain strictly plant-based. In addition, there are soups, sauces, vegetable dishes, grilled dishes, salads, and spreads. The seasoning is dosed with a splash when seasoning to taste; add more after tasting.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade or rub, it works best with a little oil: for grilled vegetables, mushrooms, tofu, or meat that can soak for half an hour before grilling. When cooking, you can let it simmer from the start or add it at the end for the smoky note.\u003c\/p\u003e\n\n\u003cp\u003eIn soups and sauces, add a splash at the end: in potato soup, bean soup, goulash gravy, or cream sauce for dumplings. A spoonful in mayonnaise or potato salad replaces the bacon bits often found in these dishes in Austria. Tavern classics and vegan cuisine are the same theme here.\u003c\/p\u003e\n\n\u003cp\u003eThe kitchen bottle makes it worthwhile to stock up: a smoky spread made from quark or cream cheese for a snack, a BBQ sauce for the season, a cabbage salad for the weekend. At the table, it replaces bacon bits on potato salad or buttered bread.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly sealed; the best-before date is on the label. With splash-wise dosing, it will last for many weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook a pumpkin goulash with onions, paprika powder, and caraway seeds, and only add the seasoning at the end. The smoke gives the pumpkin the depth that bacon would otherwise provide, and the goulash remains vegan.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Lupins from Lower Austria, oats from the Weinviertel, smoke from beechwood\u003c\/h3\u003e\n\n\u003cp\u003eThe lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel, and the water comes from the Wolkersdorf municipal supply. All agricultural raw materials originate from Austrian organic farming and are monitored by Austria Bio Garantie, control number AT-BIO-301. The salt is non-iodized and smoked over beechwood. Beechwood is the classic wood for ham and bacon; its smoke is mild and slightly sweet.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is the seasoning manufactory of Karl Severin Traugott, a graduate engineer who founded the company in October 2016 in Vienna. Since 2019, the manufactory has been based in Wolkersdorf in the Weinviertel, where every bottle is fermented, brewed, pressed, bottled, and packaged. The smoky seasoning was released in 2020 as the second variety after the WienerWürze, along with the current bottle design.\u003c\/p\u003e\n\n\u003cp\u003eThe base matures for several months. The smoked salt then takes over the work of the smokehouse: the sauce itself remains away from the fire, and Genusskoarl works without additives here as well. Whatever remains after pressing is sent to a partner company that produces spice blends from it.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: vegan cuisine, BBQ season, and everyone who cooks with it regularly\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is for everyone who already knows the smoky seasoning and cooks with it regularly. This includes families who eat vegetarian or vegan and miss the bacon flavor in stews and cabbage, and grill enthusiasts who mix their own marinades. Even those who cook for many, for example at a club party or on a long barbecue evening, will reach for the kitchen bottle; mathematically, it contains about 50 teaspoons. Those trying it for the first time should better take the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze in the 100 ml bottle\u003c\/a\u003e; the content is the same.\u003c\/p\u003e\n\n\u003cp\u003eFor dishes that need depth without smoke, the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in 250 ml\u003c\/a\u003e, which uses the same base, is suitable. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e; further products for seasoning are in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupins and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupins or gluten, and for delicate, light dishes where smoke would overpower everything else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce with beechwood smoked salt from the Weinviertel – in a 250 ml bottle for stews, grilling, and vegan cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548104630604,"sku":"049GEK0004","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tirolerwuerze-250ml-bio-woo-eigen.png?v=1790954732"},{"product_id":"schoarfe-wuerze-100ml-bio","title":"Spicy Seasoning – 100ml Organic","description":"\u003ch2\u003eGenusskoarl Spicy Seasoning, 100 ml. Fermented organic chili seasoning sauce with Carolina Reaper chili – fruity, medium-hot, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Spicy Seasoning, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, lupins, oats, non-iodized salt, and 1 percent Carolina Reaper chili, brewed in Wolkersdorf in the Weinviertel region. Fruity and spicy, well-rounded, with umami depth, vegan, 100 ml. A chili sauce without vinegar and without additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy Seasoning by Genusskoarl\u003c\/strong\u003e is a chili seasoning sauce: a fermented lupin seasoning sauce spiced up with organic chili. The base is the same as the WienerWürze from the same producer. Lupins and oats are mixed with salt and water and left to ferment for several months until a dark, savory seasoning is created. One percent Carolina Reaper chili, considered one of the hottest varieties of all, is added. This small portion turns the seasoning into a medium-hot sauce: according to the manufacturer, it is around 1,000 Scoville, roughly the level of classic chili sauces. The difference lies in the base. Instead of vinegar and chili, it is based on a fermented seasoning that provides salt and depth. The sauce was created in collaboration with JULIBERG from the Mühlviertel, where the chilies are grown.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: fruity heat on a savory foundation\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce first tastes savory and salty like the lupin seasoning, then the heat follows: fruity, rounded, and, according to the manufacturer, pleasantly balanced. It builds up slowly and lingers for a while without burning. Genusskoarl themselves call it \"mittelschoarf,\" using the local dialect.\u003c\/p\u003e\n\n\u003cp\u003eCarolina Reaper has a fruity aroma in addition to its heat, and that is exactly what comes through with one percent. The chili therefore seasons the dish rather than just providing heat. Beneath it lies the umami depth of the fermented lupins, which carries the heat and makes it well-rounded.\u003c\/p\u003e\n\n\u003cp\u003eThe biggest difference to common chili sauces is the lack of vinegar. You get heat and spice, but no acidity, which makes the sauce taste fuller and warmer. If you are expecting the sharp, acidic heat of a vinegar-based chili sauce, you will find something different here.\u003c\/p\u003e\n\n\u003cp\u003eConversely, those looking for the heat of a pure Reaper extract will find the sauce too mild. It is made for people who want to eat spicy food and still taste what is on their plate.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Chili con and sin carne, salsa, barbecue marinade, and a dash at the table\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl recommends the sauce for barbecue marinades, Bloody Marys, chili con carne and chili sin carne, salsa, soups, sauces, marinades, and dips, as well as for seasoning at the table. Because it provides salt and heat at the same time, it often replaces chili and salt together. The manufacturer advises caution when seasoning: better to add a little bit twice than a lot once.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, this means: a few dashes in the tomato sauce for pasta, a teaspoon in lentil stew, a splash in the marinade for chicken or grilled vegetables. In a yogurt or sour cream dip, it provides heat and flavor at the same time. For chili, it is added at the end so the fruity note is preserved.\u003c\/p\u003e\n\n\u003cp\u003eFor a Bloody Mary, it replaces the usual chili sauce and salt: a few dashes into the glass with tomato juice, plus pepper, celery, and lemon. As a Virgin Mary, i.e., with tomato juice alone, it works just as well. A dip made from sour cream, chives, and a few drops of the seasoning goes well with baked potatoes and vegetable sticks.\u003c\/p\u003e\n\n\u003cp\u003eAt the table, the small bottle sits next to the salt and pepper. A few drops over scrambled eggs, fried potatoes, soup, or a cheese sandwich, and everyone decides for themselves how spicy it gets.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir the sauce into a chili sin carne made of beans, corn, and tomatoes, only at the end and a spoonful at a time. It brings heat and salt in one, and the fermented base gives the pot the depth that usually only comes from long simmering.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Chili from the Mühlviertel, seasoning from the Weinviertel\u003c\/h3\u003e\n\n\u003cp\u003eThe chilies grow at JULIBERG in the Mühlviertel in Upper Austria, cultivated by Thomas Schauer in organic quality. According to Genusskoarl, the idea for the sauce came about in 2019 at the Bio Österreich trade fair in conversation with JULIBERG; the first bottle went on sale in the spring of 2021.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning underneath comes from Wolkersdorf in the Weinviertel, where Genusskoarl has been fermenting, brewing, bottling, and packaging since 2019. The company was founded by Karl Severin Traugott, a graduate engineer, in October 2016 in Vienna. The lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the Wolkersdorf municipal network.\u003c\/p\u003e\n\n\u003cp\u003eAll agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie under number AT-BIO-301. The base matures for several months and is pressed, then 1 percent chili is added. Genusskoarl works without additives: color, heat, and flavor come from lupin, oats, salt, chili, and time.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Spicy food lovers, grill enthusiasts, and anyone bothered by vinegar in chili sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for anyone who enjoys spicy food and values flavor. It is perfect for a chili night with friends, for the barbecue season, and for the table where one person prefers spicier food than the others. The 100 ml bottle is handy, fits well next to the salt shaker, and lasts for weeks when dosed by the drop. It is a safe bet as a gift for chili fans. For those who collect hot sauces, this one is special as it is created from fermentation instead of vinegar, which is a rarity on the shelf.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer the same seasoning but mild, choose the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze 100 ml\u003c\/a\u003e, the base of this sauce. If you prefer it smoky rather than spicy, go for the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze\u003c\/a\u003e with beechwood smoked salt. You can find all seasonings and misos from Wolkersdorf on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from other manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains lupin and oats, which means gluten-containing cereals. It is not suitable for those who react to lupin or gluten, and for children or guests who avoid spicy food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic chili seasoning sauce with Carolina Reaper chili from Austria – in a 100 ml bottle for chili, grilling, and the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548130517324,"sku":"049GEK0005","price":4.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schoarfe-wuerze-100ml-bio-woo-eigen.png?v=1790954737"},{"product_id":"salatwuerze-100ml-bio","title":"Salad Seasoning – 100ml Organic","description":"\u003ch2\u003eGenusskoarl Salad Seasoning, 100 ml. Organic vinegar seasoning made from sour cherry vinegar and fermented lupin seasoning – fruity, savory, the basis for dressing.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Salad Seasoning, 100 ml\u003c\/strong\u003e is a vinegar seasoning made from 75 percent organic sour cherry vinegar and 25 percent fermented liquid seasoning made from lupins, oats, salt, and water, bottled in Wolkersdorf in the Weinviertel region. Fruity-tart and savory at the same time, vegan, 100 ml. A dressing base that only needs oil – no oil in the bottle, no added sugar, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSalad Seasoning from Genusskoarl\u003c\/strong\u003e is a vinegar seasoning, meaning a pre-blended mixture of fruit vinegar and seasoning sauce that you stir with oil to make a dressing. Three-quarters of the bottle is sour cherry vinegar: juice from Austrian sour cherries that is fermented in two stages, first into fruit wine and then into vinegar. The last quarter is the fermented lupin seasoning sauce that Genusskoarl sells as WienerWürze, which provides the salt and umami here. Together, this creates an acidity with fruitiness and a seasoning with depth, all in one bottle. It is the only vinegar-based product in the producer's range and has been on the market since spring 2021. The 100 ml bottle sits in the kitchen next to the oil and is enough for many bowls of salad.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Sour cherry up front, umami at the end, fine acidity in between\u003c\/h3\u003e\n\n\u003cp\u003eThe seasoning smells of sour cherry and tastes fruity and finely tart at first. Behind that comes the savory quality of the lupin seasoning: salt, depth, and a rounded finish, which Genusskoarl describes as a combination of umami and fruity acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe sour cherry vinegar contributes the fruitiness of the cherry but remains a vinegar: finely tart and barely sweet. The seasoning sauce takes the edge off the acidity and gives the dressing what mustard, broth, or a piece of cheese would otherwise provide: backbone.\u003c\/p\u003e\n\n\u003cp\u003eYou will notice this most clearly on leaf lettuce. When stirred with oil, it tastes fruity and savory at the same time, and you hardly need any extra salt. The cherry note goes particularly well with beetroot and lentils because both bring a slight natural sweetness. Beetroot with wine vinegar tastes earthy and sour; with this seasoning, it tastes earthy, fruity, and round.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a creamy pre-made dressing or a classic herb vinegar will find something different here: a clear, dark liquid that can do more than vinegar alone but requires oil and some effort.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: Stir 1:2 with oil, then use for leaf lettuce, beetroot, cabbage, or lentils\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl's basic rule: stir one part Salad Seasoning with two parts oil, and the dressing is ready. Feel free to refine it with honey, mustard, yogurt, pepper, or fresh herbs. You usually don't need much salt; the seasoning sauce provides it.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends it for leaf salads, beetroot, coleslaw, and lentil salad. One tablespoon of seasoning and two tablespoons of oil are enough for a salad bowl for two. Using yogurt instead of oil turns it into a light, creamy dressing for cucumber and cabbage.\u003c\/p\u003e\n\n\u003cp\u003eFor coleslaw, slice white cabbage finely, salt it lightly, and knead it until it becomes soft. Then add the seasoning, oil, and a little caraway, and it is ready after an hour in the fridge. The sour cherry note suits the cabbage better than you might expect.\u003c\/p\u003e\n\n\u003cp\u003eFurthermore, it is a base for dips and marinades: as a dip for summer rolls, or with oil and garlic as a marinade for grilled vegetables. For Pad Thai, Genusskoarl uses it together with their own fish sauce as a substitute for tamarind; the acidity and fruitiness go well with rice noodles.\u003c\/p\u003e\n\n\u003cp\u003eKeep the bottle tightly closed after opening. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook lentils until al dente, pour the seasoning and oil over them while still warm, and let them marinate until lukewarm. Add onion, parsley, and a little mustard. The lentil salad keeps in the fridge for two days and tastes even better on the second day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Sour cherries from Burgenland, seasoning from Wolkersdorf\u003c\/h3\u003e\n\n\u003cp\u003eAccording to Genusskoarl, the sour cherries for the vinegar grow in Burgenland, and the vinegar is a pure fruit vinegar made from organic sour cherries. First, yeast converts the sugar in the juice into alcohol, then acetic acid bacteria turn the fruit wine into vinegar. The process is the same as for apple or wine vinegar, just with cherries. The seasoning sauce inside comes from the workshop in Wolkersdorf in the Weinviertel. The lupins for it grow in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf. The non-iodized salt comes from the salt works in Ebensee, and the water from the municipal supply of Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is the seasoning manufactory of Karl Severin Traugott, a qualified engineer who founded the company in Vienna in October 2016. Since 2019, fermentation, brewing, bottling, and packaging have taken place in Wolkersdorf. The lupin seasoning matures there for several months before it is pressed and mixed with the sour cherry vinegar.\u003c\/p\u003e\n\n\u003cp\u003eAll agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie under the number AT-BIO-301. There are fundamentally no additives at Genusskoarl: color, acidity, and flavor come from sour cherries, lupins, oats, salt, and time.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Salad chefs who make their own dressing and fans of fruit vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThis seasoning is for everyone who mixes their own dressing and wants a reliable, ready-to-use base for it: families with daily salads, office lunches, hobby chefs with guests. It is also a good gift for anyone who likes fruit vinegar but has never tried lupin seasoning. One tablespoon per salad makes the 100 ml bottle last for many meals. Anyone who enjoys fruit vinegars and already has raspberry or apple vinegar in the cupboard will find this to be a savory addition.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to experience the seasoning sauce inside on its own, try the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze in 100 ml\u003c\/a\u003e. For Pad Thai and other East Asian dishes, the \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003efish sauce\u003c\/a\u003e from the same producer is a great match. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other products for seasoning in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupins and oats, i.e., gluten-containing cereals. It is not suitable for those who are sensitive to lupins or gluten, or for those who expect a ready-made dressing with oil straight from the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic vinegar seasoning made from sour cherry vinegar and fermented lupin seasoning from the Weinviertel – in a 100 ml bottle for dressing, dip, and marinade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548130550092,"sku":"049GEK0006","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/salatwuerze-100ml-bio-freisteller.png?v=1790867759"},{"product_id":"bio-sojasauce","title":"Organic soy sauce","description":"\u003ch2\u003eGenusskoarl Organic Soy Sauce. Shoyu-style soy sauce made from Austrian organic soy and organic wheat – traditionally brewed in Wolkersdorf, 250 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Organic Soy Sauce\u003c\/strong\u003e is a Shoyu-style soy sauce made from water, organic soybeans, organic wheat, and non-iodized salt. It is brewed in a facility in Wolkersdorf in the Weinviertel region, where it matures for several months. The soy and wheat are grown at the Lust-Sauberer organic farm in the Weinviertel, and the salt comes from Ebensee. 250 ml, vegan. No coloring, no added flavoring, no flavor enhancers – four ingredients and time.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Soy Sauce by Genusskoarl\u003c\/strong\u003e is a soy sauce brewed just like Japanese Shoyu. Soybeans and wheat are combined with salt water and fermented for months with the help of microorganisms. During this process, protein and starch are broken down, creating a deep, savory umami flavor and a slight sweetness characteristic of the wheat. Genusskoarl began in 2016 with the idea of creating an Austrian alternative to soy sauce. Since 2022, the facility has been brewing the original itself, true to the motto “grown, brewed, and bottled in Austria.”\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe soy sauce tastes balanced and deep, with full-bodied umami. The producer describes it as savory, well-rounded, and having a fruity finish. The wheat adds a subtle sweetness, while the salt keeps everything clear and seasoned.\u003c\/p\u003e\n\n\u003cp\u003eIt is thin and dark, like a classic Shoyu. Those expecting a sweet, thick sauce like a teriyaki sauce will find something different here: a refined seasoning sauce that rounds out dishes instead of overpowering them.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis soy sauce belongs in the wok, with sushi, and in all Asian dishes that call for it. The producer also recommends it for soups, sauces, vegetables, and marinades. You can use it during cooking or directly at the table, for example over fried rice, steamed broccoli, or in a marinade for tofu and chicken.\u003c\/p\u003e\n\n\u003cp\u003eUse sparingly. A teaspoon in the pan or a few dashes on the plate are usually enough, and you can always add more. For a marinade, mix two tablespoons of soy sauce with a little oil, garlic, and ginger, and let meat or tofu soak for half an hour.\u003c\/p\u003e\n\n\u003cp\u003eNote: The soy sauce contains soy and wheat. According to the producer, it is lab-tested gluten-free (under 20 ppm) because the long fermentation process breaks down the wheat protein; however, wheat is still listed in the ingredients. Keep the bottle tightly closed after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A splash of soy sauce in gravy or goulash adds depth without any Asian flair. And a spoonful in a salad dressing replaces the salt.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is a seasoning manufacturer in Wolkersdorf in the Weinviertel, Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in October 2016. It started with \"WienerWürze\" made from lupins and oats, developed over a year with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna. Since 2019, fermentation, brewing, bottling, and packaging have taken place in Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eFor the organic soy sauce, the Lust-Sauberer organic farm in Schalladorf in the Weinviertel supplies the soybeans and wheat; the farm is owned by the founder's in-laws. The salt comes from Saline Austria in Ebensee, and the water comes from the Wolkersdorf municipal supply. All ingredients are from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301); the soy is additionally certified by Donau Soja.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis organic soy sauce is for everyone who cooks Asian cuisine and wants to know where their beans come from. It fits perfectly in kitchens where the wok is frequently used, and on the tables of families who roll their own sushi at home. As a gift, it's a great conversation starter: soy sauce from the Weinviertel.\u003c\/p\u003e\n\n\u003cp\u003eThose avoiding soy should reach for the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in 250 ml\u003c\/a\u003e, the seasoning sauce made from lupins and oats from the same producer. For Pad Thai, Pho, and curry, the \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003efish sauce\u003c\/a\u003e is a great addition. You can find all seasonings and misos on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and more sauces in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eSeasoning Sauces\u003c\/a\u003e category. The soy sauce is not suitable for anyone with a soy allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA Shoyu-style soy sauce made from organic Weinviertel soy and organic wheat, brewed in Wolkersdorf – for wok dishes, sushi, and your Sunday gravy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548193071436,"sku":"049GEK0007","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-sojasauce-freisteller.png?v=1790867883"},{"product_id":"patatas-bravas-sauce","title":"Patatas Bravas Sauce","description":"\u003ch2\u003eWajos Patatas Bravas Sauce. Bell pepper, garlic and olive oil, red, spicy and hot – the salsa for roasted potatoes, tapas and steak.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Patatas Bravas Sauce\u003c\/strong\u003e is a red sauce made from 24 percent bell peppers, 9.5 percent bell pepper paste, rapeseed oil, olive oil, garlic, brandy vinegar and spices, 245 ml from Dohr on the Moselle. Not ketchup, not a sweet barbecue sauce, not tomato sugo, but a spicy-hot bell pepper salsa with little sugar, just as it belongs with potato wedges in Spain. Contains mustard and whey protein.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePatatas Bravas Sauce from Wajos\u003c\/strong\u003e is the reason why we have potato wedges on a baking sheet on Fridays. The day was long, there are potatoes, a piece of cheese, a few olives in the fridge – and this bottle. Potatoes in wedges, oil, salt, 35 minutes in the oven, the sauce in a bowl, and the tapas evening at the kitchen table is ready. We order this bottle often, and we suspect that most people started out in a similar way: with potatoes and the question of what goes well with them.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper and garlic up front, heat in the background, hardly any sweetness\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is brick-red and creamy rather than smooth like ketchup. First you taste bell pepper – a third of the bottle is bell pepper and bell pepper paste –, then garlic, then a heat that lingers in the throat but is manageable. Brandy vinegar and lemon juice provide a fresh acidity, olive oil and rapeseed oil provide roundedness. With just under five grams of sugar per 100 milliliters, it is significantly less sweet than most barbecue sauces – that is the difference you notice on the second spoonful.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest, it must be said: the heat comes from spices that Wajos lists collectively, and the sauce contains mustard, whey protein concentrate and an emulsifier that holds the oil and bell pepper together. It is therefore not suitable for vegans. And with 26 grams of fat per 100 milliliters, it is an oil-based sauce rather than a light salsa – but that means it stays on the potato.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for a mild sauce for children, the Bravas sauce is not suitable – in that case, the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Bell Pepper Sauce\u003c\/a\u003e from Wajos with its sweetness is the friendlier choice. Anyone who wants it even hotter will find the next level up in the \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip spice blend\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith potato wedges, tapas, steak and on bread\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is Patatas Bravas itself. Cut potatoes into wedges, roast them in the oven with olive oil and salt until they are crispy on the outside, and add the sauce over or next to them. In Spain, a dollop of aioli is often added – red and white side by side, that is the classic tapas plate look. At home, the red sauce alone is enough, with a piece of white bread for dipping.\u003c\/p\u003e\n\n\u003cp\u003eAt the grill, it is the sauce for those who have had enough of ketchup: for steak, bratwurst, chicken skewers, and grilled vegetables. A tablespoon on a burger replaces ketchup and mustard together. On a sandwich with cheese and arugula or on a wrap with chicken, it is the spread that provides the heat.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it works as a base: two tablespoons in a tomato sauce for pasta, in a chili, in a potato soup or in a pan with chorizo and chickpeas. On scrambled eggs or in a shakshuka, it provides bell pepper and heat, and you don't need to chop any bell peppers. And over oven vegetables with feta, shortly before serving, it is the dressing that turns a baking sheet into a meal.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable as a dip for fondue with many mild side dishes or anywhere a sweet sauce is expected – it is savory and spicy instead of rounded. And long cooking time doesn't suit it: the fresh bell pepper and garlic note is lost. Add it at the end rather than at the beginning. Once opened, it belongs in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir one tablespoon of Patatas Bravas sauce into three tablespoons of mayonnaise – the quick dip for fries that falls somewhere between aioli and bravas.\u003c\/p\u003e\n\n\u003ch3\u003eA Spanish salsa from a sauce kitchen on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufactory in Dohr near Cochem on the Moselle, founded on the heritage of a winemaking family. The name stands for Walter Josef Oster from Ediger-Eller, where the Osters have been making wine for 15 generations. Starting from his liqueur manufactory in the 1980s, his son Peter Oster and Ulf Schwichtenberg built up the Wajos brand from the 2000s onwards – with the first store in 2008 in Trier and today over 80 employees in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eAt Wajos, the sauces have their own shelf: grill and seasoning sauces ranging from Barbecue and Café de Paris to Patatas Bravas, produced like most of the roughly 900 items in Dohr and tested in their own laboratory there. The Bravas sauce shows what the company understands by \"working in controlled small batches\": bell pepper and bell pepper paste as the main ingredient, olive oil alongside rapeseed oil, and only enough sugar to maintain the heat.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for tapas evenings and for people who find ketchup too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Patatas Bravas Sauce is the bottle for everyone who is tired of ketchup. When grilling and having baked potatoes, it should be something savory. It fits into every barbecue package and every tapas evening as a gift – together with the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip spice blend\u003c\/a\u003e for the potatoes themselves or the \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e for the white next to the red. All sauces and dips are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the bottle should be stored in a dry place protected from light; once opened, keep it in the refrigerator; 245 ml is enough for six to eight baking sheets of potato wedges. It is not suitable for anyone who has trouble with heat or must avoid mustard and milk – both are on the ingredient list, and the heat is the whole point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBell pepper, garlic and olive oil, red and spicy – the Bravas sauce from the Moselle that turns a baking sheet of potatoes into a tapas evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231967052,"sku":"049WAJ0006","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/patatas-bravas-sauce-woo-eigen.png?v=1790955132"},{"product_id":"caf-de-paris-sauce","title":"Café de Paris sauce","description":"\u003ch2\u003eWajos Café de Paris Sauce. Tarragon, garlic and herbs in a creamy, cold sauce – the barbecue sauce that tastes like a bistro instead of ketchup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Café de Paris Sauce\u003c\/strong\u003e is a cold, creamy sauce based on rapeseed oil and egg yolk with spirit vinegar, onions, garlic, tarragon, parsley, thyme, oregano, parsnip and a hint of chili, 245 ml from Dohr on the Moselle. Not a warm butter sauce like in a restaurant, not a barbecue sauce with smoke and sugar, not a dip from a bag, but a herbal sauce for grilling and dipping that comes in a bottle. Contains egg.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCafé de Paris Sauce by Wajos\u003c\/strong\u003e shares its name and herbs with the famous sauce from Geneva, but the preparation differs. The original is a warm butter sauce with tarragon, mustard and curry that is poured over entrecôte in restaurants and almost no one makes at home. This bottle is the cold, everyday version: rapeseed oil and egg yolk as a creamy base, plus tarragon, garlic, parsley, thyme and oregano. It goes straight from the fridge to your grill plate, saving you from having to reduce it on the stove. For us, it is one of the three most-purchased Wajos barbecue sauces.\u003c\/p\u003e\n\n\u003ch3\u003eTarragon forward, garlic and onion behind, creamy and slightly tangy\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is pale yellow, thick and smooth, and it smells first of tarragon – the herb that plays the leading role in béarnaise and in Café de Paris butter, anise-like and green. Then come the garlic and onion, then the other herbs, and at the very end a touch of chili, more warmth than heat. The spirit vinegar and lemon juice provide the acidity that an oil-based sauce needs to stay light. The color comes from safflower and lemon rather than dyes.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest, it is a rich sauce: 41 grams of fat per 100 milliliters, from rapeseed oil, bound with egg yolk powder, starch, xanthan gum and guar gum. In return, at 3.4 grams of sugar, it is almost unsweetened – the difference compared to any barbecue sauce. Salt is at 1.9 grams. One to two tablespoons per plate are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eThis bottle is not suitable for those expecting the warm, buttery Café de Paris sauce from a restaurant – it is cold, oil-based and stays cold. Those who want to make their own herb butter will find the dry spice base for it in the \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris Dip seasoning blend\u003c\/a\u003e. And those looking for sweetness and smoke are better served by the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith steak, fish, asparagus, baked potatoes and on sandwiches\u003c\/h3\u003e\n\n\u003cp\u003eThe first use is the grill plate: a tablespoon next to a rump steak, chicken fillet or salmon, just like herb butter, only cold and creamy. It goes particularly well with fish – the tarragon and the acidity do what lemon usually does. On baked potatoes or fries, it is the alternative to mayonnaise with significantly more flavor, and for green or white asparagus with boiled potatoes, it replaces hollandaise, and the stove stays off.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, it works as a sandwich sauce: a thin layer on a baguette with chicken, tomato and lettuce, or on a roast beef roll. In a salad dressing, a tablespoon of the sauce replaces the oil and mustard – mixed with a splash of vinegar and a little water, potato salad or leafy greens become creamy and herbaceous. It is also intended as a dip for vegetable sticks, grilled vegetables or chicken wings, and the tarragon goes particularly well with grilled lamb chops.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: Heating it up. The sauce is an oil-egg emulsion; it will separate and become grainy in the pan or oven. Therefore, always add it to the finished plate or serve on the side. And for game or dark gravies, it is too light – a crema is more suitable there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e New potatoes from the oven, grilled salmon, served with this sauce and a few drops of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e over the fish – our meal for the first warm Friday of the year.\u003c\/p\u003e\n\n\u003ch3\u003eProduced in Dohr on the Moselle, where Wajos makes its savory sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe barbecue and savory sauces are among the products that Wajos manufactures itself in Dohr near Cochem on the Moselle – like most of the company's approximately 900 items, each batch tested in its own laboratory. Over 80 people work there for a family business with roots in viticulture: Walter Josef Oster, whose initials make up the name Wajos, comes from a winemaking family in Ediger-Eller with 15 generations of viticulture history.\u003c\/p\u003e\n\n\u003cp\u003eIn the 1980s, he opened a liqueur manufactory next to the vineyard, which his son Peter Oster and Ulf Schwichtenberg expanded into the Wajos brand starting in the 2000s – with the first store in Trier in 2008 and today with shops throughout Germany. The principle of \"controlled smaller production\" also applies to the sauces: instead of an endless series of varieties, a manageable range that is seasoned in Dohr. The Café de Paris Sauce is the herbaceous, unsweetened one among them.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for grill enthusiasts, fish lovers and anyone who finds barbecue sauces too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Café de Paris Sauce is for everyone who wants a sauce on their grill plate that tastes of herbs instead of sugar – for fish and poultry evenings, for asparagus season and for families where the ketchup bottle is always empty, but the herb butter never is. As a gift, it fits well in a grill basket along with the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e and a rub; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a cool, dark place; refrigerate after opening; 245 milliliters are enough for a grilling season with guests. The sauce is not suitable for those who avoid eggs or for vegan cuisine – egg yolk is one of the basic ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTarragon, garlic and herbs in a cold, creamy sauce – the barbecue sauce from the Moselle that we serve next to fish and steak when herb butter isn't enough.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231999820,"sku":"049WAJ0003","price":7.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/caf-de-paris-sauce-woo-eigen.png?v=1790955138"},{"product_id":"aprikosen-zwiebel-sauce","title":"Apricot and Onion Sauce","description":"\u003ch2\u003eWajos Apricot-Onion Sauce. Apricot, onion and chili, fruity-sweet and savory – the barbecue sauce that tastes like a chutney.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Apricot-Onion Sauce\u003c\/strong\u003e is a fruity sauce made from 26 percent apricot pulp, 13 percent apricots, 16 percent onions, 4 percent sun-dried tomatoes, balsamic vinegar, garlic and chili, 245 ml from Dohr on the Moselle. Not a ketchup, not a smoky barbecue sauce, not a jam, but a sweet and savory sauce with bits that belongs with grilled meat and on a burger.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApricot-Onion Sauce from Wajos\u003c\/strong\u003e sits between two jars you know: chutney and barbecue sauce. A chutney is fruit with onion and vinegar, reduced down, usually served with cheese. A barbecue sauce is tomato with sugar and smoke, usually served with sausage. This bottle takes the apricot and onion from the chutney, and the consistency and chili from the barbecue sauce. This lands it exactly where both would be out of place on their own: next to a pork steak from the grill, on a burger, in a wrap.\u003c\/p\u003e\n\n\u003ch3\u003eApricot forward, onion behind, chili at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is orange to amber in color, with pieces of onion and fruit. First comes the sweetness of the apricot – almost 40 percent of the bottle is apricot pulp and apricots. Then the onion, mild and slightly roasted, then a chili heat that stays briefly and then fades. Dried tomatoes and balsamic vinegar made from white wine vinegar and grape juice provide depth and acidity, garlic provides the spice. To be honest: sugar is the second ingredient, and at a good 34 grams per 100 milliliters, the sauce is sweet – a spoonful is the right dose, half a bottle would be too much. It is not suitable for those who expect a hearty, smoky barbecue sauce instead of fruit – in that case, the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e from Wajos is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eWith pork, lamb, poultry, on burgers and in wraps\u003c\/h3\u003e\n\n\u003cp\u003eAt the grill, it is the sauce for everything that can handle sweetness: pork neck, lamb chops, chicken legs, spare ribs, and also halloumi and grilled zucchini. A spoonful on the side, or brushed onto the meat for the last five minutes, causes the apricot to caramelize. On a burger, it replaces ketchup and onion rings at once; in a wrap with chicken and salad, it does what mango chutney would otherwise do. With cheese, it works like a chutney: with Camembert, mountain cheese or goat cheese on a snack platter. And warmed up, a spoonful in the gravy for a pork roast adds fruit and onion, already chopped from the bottle. It is not suitable for fish or anything that is mild and delicate – the sweetness takes over there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two tablespoons of Apricot-Onion Sauce with one tablespoon of mustard and brush as a glaze onto chicken legs for the last ten minutes in the oven – the skin becomes dark and sticky.\u003c\/p\u003e\n\n\u003ch3\u003eA barbecue sauce from the house that started with liqueurs\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle and originated from a winemaking family: Walter Josef Oster from Ediger-Eller, 15th generation, founded a liqueur manufactory in the 1980s, which his son Peter Oster and Ulf Schwichtenberg turned into the Wajos brand starting in the 2000s. Today, over 80 people work in Dohr, and the company carries around 900 items – the sauces are among the products that are cooked on-site and tested in their own laboratory. The fact that white wine balsamic vinegar is in a barbecue sauce fits a company with vineyards in its background.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for barbecue evenings, burger nights and snack platters\u003c\/h3\u003e\n\n\u003cp\u003eThe Apricot-Onion Sauce is the bottle for everyone who wants to offer more than just ketchup and mustard at the grill while still keeping things simple. It’s the perfect gift for a barbecue party and fits into any package with a rub, such as the \u003ca href=\"\/en\/products\/jerk-chicken-rub\"\u003eJerk Chicken Rub\u003c\/a\u003e, or the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e as a second bottle. All barbecue sauces are listed on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Once unopened, the bottle should be stored in a dry place away from light; once opened, keep it in the refrigerator; 245 ml is enough for a good ten barbecue evenings. It is not suitable for anyone who needs to watch their sugar intake – fruit and sugar are what give it its character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApricot, onion and chili in a bottle from the Moselle – the barbecue sauce for everyone who actually wants a chutney.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548264767820,"sku":"049WAJ0011","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/aprikosen-zwiebel-sauce-woo-eigen.png?v=1790955371"},{"product_id":"burger-und-sandwich-sauce","title":"Burger \u0026 Sandwich Sauce","description":"\u003ch2\u003eWajos Burger \u0026amp; Sandwich Sauce. Rapeseed oil, 17 percent gherkins, mustard and a little chili, creamy and tangy – the sauce that turns ground meat and a bun into a burger.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Burger \u0026amp; Sandwich Sauce\u003c\/strong\u003e is a rapeseed oil-based sauce with 16.8 percent gherkins, mustard seeds, brandy vinegar, tomato powder, egg yolk, and 1.2 percent chili pepper, 245 ml from Dohr on the Moselle. Not ketchup, not mayonnaise, not a sweet barbecue sauce, but a creamy gherkin-mustard sauce with a warm finish. Contains egg, mustard, soy, and celery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBurger \u0026amp; Sandwich Sauce by Wajos\u003c\/strong\u003e is on our table every Saturday when the pan is sizzling with patties and the buns are toasting in the oven. Everyone builds their own burger: lettuce, tomato, onion, cheese – and then the question of what to put on top. Ketchup is fine for the kids, mayonnaise is too fatty for the adults, and mustard alone isn't enough. This bottle ends the discussion. It is as creamy as mayo, has gherkin and mustard like a relish, and a touch of chili that you only notice on the second bite. We order it often – after the Balsamic Fried Onion Sauce, it is the second staple on our sauce shelf.\u003c\/p\u003e\n\n\u003ch3\u003eGherkin and mustard upfront, tomato behind, chili only at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is light, slightly pink from the tomato powder, and thick enough to stay on the patty. First you taste gherkin – 16.8 percent, finely chopped, with its acidity and sweetness. Then mustard, which anchors the sauce, and brandy vinegar, which keeps it fresh. The tomato remains in the background, and right at the end comes the chili pepper: 1.2 percent, enough for warmth, too little for overpowering heat. Rapeseed oil and egg yolk make it creamy, like a mayonnaise, but with more acidity and less heaviness.\u003c\/p\u003e\n\n\u003cp\u003eTwo things to keep in mind: With 30 grams of fat and 19 grams of sugar per 100 milliliters, this is a burger sauce rather than a light dressing – one tablespoon per bun is the recommended dose. And it contains flavoring, including soy and celery, plus egg yolk and mustard as ingredients. It is not suitable for those expecting a smoky, sweet barbecue sauce – the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e, which is dark and smoky where this one remains light and tangy, would be a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, in sandwiches, with fries, and in potato salad\u003c\/h3\u003e\n\n\u003cp\u003eThe burger is its main job: a tablespoon on the bottom bun, the patty on top, lettuce and tomato, and another dollop on top. It works equally well with beef, chicken, or a halloumi or bean patty because gherkin and mustard go well with anything fried. In a sandwich, it replaces butter and mayo at the same time: two slices of toast, ham, cheese, a lettuce leaf, and a thin layer of sauce on both sides. The same applies to wraps, pita, and loaded baguettes.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip for fries and potato wedges, it is what they call \"special\" at the chip shop, just with more gherkin. You can stir two tablespoons into potato salad instead of mayonnaise – the acidity of the gherkins replaces the vinegar, and the oil makes it creamy. For fish sticks, fried fish, and chicken nuggets, it is the remoulade for people who find regular remoulade too fatty. On a hot dog, it sits between the sausage and the crispy onions, and on a Sunday morning, it is a little luxury on a soft-boiled egg with chives.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for heating or cooking: it is an emulsion of oil and egg yolk and will separate in a hot pan. Always add it cold to the finished meal. Once opened, it should be kept in the refrigerator – at room temperature, it becomes a shadow of its former self after a few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Season patties with the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e, fry them in the pan, and put the sauce on both halves of the bun – our burger night routine for years.\u003c\/p\u003e\n\n\u003ch3\u003eSauces from Dohr, from a house that started with liqueur\u003c\/h3\u003e\n\n\u003cp\u003eThe Burger \u0026amp; Sandwich Sauce comes from Dohr near Cochem on the Moselle, where Wajos produces around 900 items – most of them on-site, with over 80 employees and an in-house laboratory that checks what goes into every bottle. The fact that a Moselle-based company makes burger sauces has a history: the Oster family in Ediger-Eller has been involved in viticulture for 15 generations, and Walter Josef Oster, whose initials form the name Wajos, founded a liqueur manufactory next to the winery in the 1980s.\u003c\/p\u003e\n\n\u003cp\u003eHis son Peter Oster and Ulf Schwichtenberg expanded this from the 2000s onwards into a brand that grew from liqueur to vinegars, oils, spices, and sauces. The first Wajos store opened in Trier in 2008, and today they are located all over Germany. The sauces in the 245-milliliter bottle are a newer part of the range – we carry a dozen varieties, from Café de Paris to Teriyaki. \"Controlled smaller-scale production\" is what Wajos calls its commitment to manufacturing its own products rather than purchasing them.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for burger nights, grill packages, and lunchboxes\u003c\/h3\u003e\n\n\u003cp\u003eIt is the bottle for families where burgers are a regular ritual, and for anyone who wants more than just butter on their sandwiches. As a gift, it belongs in any grill package – with the \u003ca href=\"\/en\/products\/balsamico-roestzwiebel-sauce-mit-piment-d-espelette\"\u003eBalsamic Fried Onion Sauce\u003c\/a\u003e for sausages and the \u003ca href=\"\/en\/products\/caf-de-paris-sauce\"\u003eCafé de Paris Sauce\u003c\/a\u003e for steak, the sauce trio is complete; you can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos brand page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore the unopened bottle in a dry place away from light; once opened, keep it in the refrigerator. 245 milliliters are enough for many burger nights, and a dollop in a lunchbox turns Monday's cheese sandwich into a treat that gets eaten down to the last crumb. The sauce is not suitable for a vegan diet or for anyone with an egg, mustard, or soy allergy – egg yolk and mustard are core ingredients here, not just traces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGherkin, mustard, a touch of chili, and the creaminess of mayo – the burger sauce from the Moselle that ends our arguments on Saturdays.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548291014988,"sku":"049WAJ0002","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/burger-und-sandwich-sauce-woo-eigen.png?v=1790955413"},{"product_id":"umami-sauce","title":"Umami Sauce","description":"\u003ch2\u003eWajos Umami Sauce. Red onions, ginger, soy sauce, and cherry peppers, sweet-savory and spicy – the condiment that finishes off burgers, wraps, and rice stir-fries.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Umami Sauce\u003c\/strong\u003e is a savory sauce made from 14 percent red onions, 3.8 percent ginger, Condimento Bianco, soy sauce, mustard seeds, and red cherry peppers, with sugar as the primary ingredient; 245 ml from Dohr on the Moselle. Not ketchup, not pure soy sauce, and not chili sauce, but a thick, sweet-savory sauce with a mild kick for the grill, skillet, and wrap. Contains soy, mustard, and sulfites.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUmami Sauce by Wajos\u003c\/strong\u003e sits between two bottles found in almost every refrigerator: ketchup is sweet and sour, while soy sauce is salty and thin. This sauce takes a bit from both – the sweetness and thickness of ketchup, the depth of soy sauce – and layers on red onions, ginger, and cherry peppers. The result tastes hearty and well-rounded, just like a sauce that has simmered for an hour, only straight from the bottle. It is a popular request among our team, and anyone who has tried it on a burger once will reach for it again next time.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and savory at once, with ginger and the warmth of cherry peppers\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is dark, thick, and glossy; when opened, it smells of sautéed onions and soy sauce. On the tongue, the sweetness hits first – sugar is the first ingredient, 45 grams per 100 milliliters – followed by the red onions, which, at 14 percent, provide the body. Condimento Bianco, a light vinegar made from wine vinegar and cooked grape must, adds a mild acidity. Soy sauce provides the savory, deep tone described by the word \"umami,\" and mustard seeds add a subtle heat.\u003c\/p\u003e\n\n\u003cp\u003eThen comes the ginger, distinct at 3.8 percent yet restrained – a fresh warmth that balances the sweetness. Red cherry peppers provide fruitiness and a zesty note that you can feel, far from the intensity of a chili sauce. Wajos calls it \"pikant\" (zesty\/spicy), and that hits the nail on the head: those who like it mild will handle it just fine, while chili fans can add more. A spice extract and herbs round out the flavor, while sunflower and rapeseed oil provide consistency.\u003c\/p\u003e\n\n\u003cp\u003eWhat you should know: The sauce contains soy, mustard, and, due to the Condimento Bianco, sulfites. And it is sweet – as a condiment, use one to two tablespoons per serving rather than spooning it out like a dip. For those expecting a hot sauce or a salty Asian condiment, this sauce is not the right choice – in that case, the \u003ca href=\"\/en\/products\/teriyaki-sauce-4251228921097\"\u003eTeriyaki Sauce\u003c\/a\u003e is a better fit.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, in wraps, over rice, on the grill\u003c\/h3\u003e\n\n\u003cp\u003eIts first mission is the burger: a tablespoon on the meat, ideally with fried onions – the sauce replaces both ketchup and barbecue sauce. In a wrap with chicken, lettuce, and cucumber, it is the sauce that is thick enough to stay put. And over a rice stir-fry with vegetables, egg, and spring onions, it turns leftovers into dinner: stir in two tablespoons just before serving.\u003c\/p\u003e\n\n\u003cp\u003eOn the grill, it works as both a glaze and a side. Brush chicken drumsticks, spare ribs, or halloumi with it in the last five minutes – the sugar caramelizes to create a dark crust. As a marinade, dilute with a little oil and lemon juice one hour beforehand. As a dip for baked potatoes, sweet potato fries, or veggie sticks, it is a favorite even for those who usually stick to ketchup.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday cooking, it helps when time is tight: a spoonful in gravy, a spoonful in a pan with ground meat for pasta, a spoonful in scrambled eggs with spring onions. Frikadellen (meatballs) benefit from it both in the mix and on top. What it doesn't handle well: long cooking times. The sugar burns, the onions turn bitter – always add it at the end, or as a glaze during the final minutes.\u003c\/p\u003e\n\n\u003cp\u003eShake before use, refrigerate after opening. The sauce is not suitable as a dressing for leaf salads, as it is too thick and sweet, nor as a substitute for soy sauce in Asian recipes that require salt rather than sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Burger with cheddar, fried red onions, and a tablespoon of Umami Sauce, served with fries and the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e for dipping – the Friday night dinner that makes us want to stay in.\u003c\/p\u003e\n\n\u003ch3\u003eA condiment from Dohr, where Wajos cooks its sauces\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce belongs to the product line that Wajos manufactures in Dohr near Cochem on the Moselle – the facility where the majority of their roughly 900 items are created and tested in their own laboratory. It comes from the same place where their cremas and oils originate.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that a business with winemaking roots produces savory sauces has to do with its history. The Oster family from Ediger-Eller has been making wine for 15 generations; Walter Josef Oster, whose initials form the brand name, established a liqueur manufactory alongside it in the 1980s. Peter Oster and Ulf Schwichtenberg developed the Wajos brand from this starting in the 2000s: the first store opened in Trier in 2008, and today there are stores all over Germany and over 80 employees on-site. The Condimento Bianco in this sauce – a vinegar made from wine vinegar and grape must – is the link to the wine where it all began.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for burger nights, barbecue season, and leftover stir-fries\u003c\/h3\u003e\n\n\u003cp\u003eThe Umami Sauce is for anyone who wants more than just ketchup for grilling and burger nights, and for anyone who wants to cook in ten minutes on a weeknight while still having flavor on their plate. As a gift, it belongs in a grill package alongside the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a dry, dark place; keep refrigerated once opened – at one tablespoon per serving, 245 milliliters will last for a summer full of barbecue evenings. It is not suitable for those who must avoid soy or mustard, or for those seeking a sugar-free sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRed onions, ginger, soy sauce, and cherry peppers, thick and sweet-savory – the condiment from the Moselle that ends up on every burger we make.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548291047756,"sku":"049WAJ0008","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/umami-sauce-woo-eigen.png?v=1790955419"},{"product_id":"teriyaki-sauce-4251228921097","title":"Teriyaki Sauce","description":"\u003ch2\u003eWajos Teriyaki Sauce. Soy sauce, ginger and lime zest, sweet and salty – the seasoning sauce for chicken, salmon and the weekday wok pan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Teriyaki Sauce\u003c\/strong\u003e is a seasoning sauce made from sugar, soy sauce, vinegar, mustard seed, 3.5 percent ginger and 1.2 percent lime zest, with tomato powder and spices, 245 ml from Dohr on the Moselle. Not a pure soy sauce, not a thin marinade from a pouch, not a hot chili dip, but a sweet and salty glaze with a fresh citrus note. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTeriyaki Sauce by Wajos\u003c\/strong\u003e is the bottle for dinner that needs to be ready in twenty minutes. Chicken in strips, a pan, some vegetables, rice – and at the end, two tablespoons of this sauce, which becomes glossy in the heat and coats everything. Classic teriyaki is soy sauce, sugar and mirin. Wajos adds ginger and lime zest, and those two things make the difference: the sauce tastes sweet and salty and, on top of that, has a fresh, slightly spicy edge.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and salty like teriyaki, plus ginger and a hint of lime\u003c\/h3\u003e\n\n\u003cp\u003eSugar is the first ingredient, soy sauce the second. This is the basis of every teriyaki, and with 46 grams of sugar per 100 milliliters, it is sweet like a glaze. Salt is also present in a strong dose at just over 4 grams. Then ginger, 3.5 percent, fresh and slightly spicy, and the lime zest, which brightens the sweetness. Vinegar and mustard seed provide acidity and depth; natural flavoring is included, as are sulfites. This teriyaki is not suitable for those expecting a thin, salty soy sauce for dipping – it is too sweet for that. Those who prefer it even more savory and with more onion should reach for the \u003ca href=\"\/en\/products\/umami-sauce\"\u003eUmami Sauce\u003c\/a\u003e from the same range.\u003c\/p\u003e\n\n\u003ch3\u003eAs a glaze for chicken and salmon, in the wok, as a marinade and dip\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is chicken teriyaki. Sear chicken thighs or breast, add two to three tablespoons of sauce in the last few minutes, let it simmer briefly until it gets sticky. The amount is based on our experience – those who like it stronger should use more. Salmon fillet coated with the sauce in the oven, sesame seeds on top – ten minutes. In the wok with broccoli, bell pepper and tofu, one tablespoon per serving is the right amount. As a marinade, soak the meat an hour beforehand; as a dip for spring rolls or dumplings, use cold from the bottle. It is not suitable for long cooking at high heat – the sugar will burn and the sauce will become bitter. Always add it at the end, and refrigerate after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook rice, glaze chicken with teriyaki, cucumber and spring onion on top – the rice bowl that we have on the table every Tuesday – by heart, for years.\u003c\/p\u003e\n\n\u003ch3\u003eA Japanese idea from a manufactory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle and makes around 900 items, most of them in-house. Sauces like this one are among them, tested in their own laboratory. The name stands for Walter Josef Oster, founder of a winemaking family in Ediger-Eller, whose liqueur manufactory from the 1980s was expanded by Peter Oster and Ulf Schwichtenberg into a brand with over 80 employees. The fact that this teriyaki contains vinegar and mustard seed fits a company that grew up with wine and vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for weeknight cooking and as an introduction to the Asian range\u003c\/h3\u003e\n\n\u003cp\u003eThe teriyaki is the bottle for anyone who wants to cook Asian, with one bottle instead of five. And for families where chicken with rice always works, even with the children. As a gift, it fits into a package with the \u003ca href=\"\/en\/products\/mango-chili-dip-wuerzmischung\"\u003eMango-Chili Dip spice blend\u003c\/a\u003e for the fruity-spicy side; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. The 245 ml bottle lasts a long time unopened in a dry, dark place; once opened, it stays good for weeks in the refrigerator. It is not suitable for those who avoid soy or are looking for a low-sugar sauce – soy sauce and sugar are the basis here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSoy sauce, ginger and lime zest, sweet and salty – the teriyaki sauce from the Moselle that turns chicken and rice into dinner in twenty minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548291375436,"sku":"049WAJ0009","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/teriyaki-sauce-4251228921097-woo-eigen.png?v=1790955427"},{"product_id":"caesar-sauce","title":"Caesar dressing","description":"\u003ch2\u003eWajos Caesar Sauce. Rapeseed oil, egg yolk, garlic and 5 percent Parmesan, creamy and savory – the sauce for Caesar salad, chicken and baked potatoes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Caesar Sauce\u003c\/strong\u003e is a savory sauce made from water, rapeseed oil, a dressing with egg yolk, garlic and onions, 5 percent Parmesan, brandy vinegar and sugar, 245 g from Dohr on the Moselle. Not a mayonnaise, not a yogurt dressing, not a dressing with anchovies, but a creamy Parmesan-garlic sauce intended as a salad dressing. Contains egg and milk.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCaesar Sauce by Wajos\u003c\/strong\u003e is on our table whenever we have chicken on Sundays and no one feels like making a sauce from scratch. The romaine lettuce is washed in the bowl, yesterday's bread is toasted in cubes, and the chicken is added in strips. The dressing comes from the bottle – the version with egg yolk, garlic, anchovies and oil made with an immersion blender takes half an hour and three bowls, and on Sundays, no one has the energy for that. Here, the Parmesan is already inside, as is the garlic, and the sauce is thick enough that it clings to the leaves instead of ending up at the bottom of the bowl.\u003c\/p\u003e\n\n\u003ch3\u003eParmesan and garlic upfront, acidity behind, creamy thanks to rapeseed oil and egg yolk\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is light-colored, thick and smells of garlic and cheese. First the Parmesan – 5 percent, salty and bold – then garlic and onion, followed by a mild acidity from brandy vinegar and lactic acid. Rapeseed oil and egg yolk provide the base; with 42 grams of fat per 100 grams, it is a dressing for drizzling rather than bathing. Sugar hardly plays a role at 3 grams. Anchovies are missing from the ingredients list – for anyone expecting the salty fish note of a classic Caesar dressing, this sauce is not suitable; those who prefer herbs should reach for the \u003ca href=\"\/en\/products\/caf-de-paris-sauce\"\u003eCafé de Paris Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOver romaine lettuce, with chicken, on baked potatoes and as a burger sauce\u003c\/h3\u003e\n\n\u003cp\u003eCaesar salad is its main job: romaine lettuce, croutons, chicken or bacon, two tablespoons of sauce, shaved Parmesan on top. As a dip for baked potatoes, potato wedges and raw vegetables, it replaces sour cream. On grilled chicken and in a chicken burger, it is the sauce that tastes like a restaurant. Spread thinly on wraps with lettuce and chicken strips, stirred into pasta salad, or drizzled over grilled asparagus. It is not suitable for heating – the emulsion of oil and egg yolk will separate. Always cold, always at the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Grill chicken breast with the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e, cut into strips, serve over romaine lettuce with croutons, topped with the Caesar sauce – our Sunday lunch when the weather is warm.\u003c\/p\u003e\n\n\u003ch3\u003eSauces from Dohr, from a family with a background in winemaking\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle and originated from a winemaking family: The Osters in Ediger-Eller have been pressing wine for 15 generations; Walter Josef Oster gave the brand its initials and founded a liqueur distillery in the 1980s. Peter Oster and Ulf Schwichtenberg turned it into a company with around 900 items, most of them produced in-house and tested in their own laboratory – the sauces in the 245 g bottle are among them.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for salad evenings, chicken fans and quick cooking\u003c\/h3\u003e\n\n\u003cp\u003eThis is the bottle for anyone who orders Caesar salad in a restaurant and fails at the dressing at home – and for households where salad is only eaten with a creamy sauce. As a gift, it fits perfectly into a sauce bundle with the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e; all sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store unopened in a dry place away from light, and refrigerate once opened; 245 grams is enough for many salad bowls. It is not suitable for vegan diets or for anyone with an egg or milk allergy – egg yolk and Parmesan are real ingredients here, not just traces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eParmesan, garlic, egg yolk and a mild acidity – the Caesar sauce from the Moselle that packs the dressing from three bowls into one bottle.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 g","offer_id":57548291670348,"sku":"049WAJ0010","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/caesar-sauce-woo-eigen.png?v=1790955455"},{"product_id":"fischsauce-100ml-bio","title":"Fish sauce - 100ml organic","description":"\u003ch2\u003eGenusskoarl Fish Sauce, 100 ml. Organic fish sauce made from Austrian trout and char and salt – fermented for several months in Wolkersdorf.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Fish Sauce, 100 ml\u003c\/strong\u003e is a fish sauce made from two ingredients: 74 percent organic fish from Decleva's Alpenfisch in the Mariazell region and non-iodized salt from Ebensee. The trimmings from filleting the trout and char are fermented for several months at the manufactory in Wolkersdorf in the Weinviertel region, then pressed, filtered, and bottled. Clear, salty, with deep umami. No sugar, no added flavorings, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFish sauce from Genusskoarl\u003c\/strong\u003e is a fish sauce of the type used as a staple seasoning in almost every pot in Thailand and Vietnam. The principle is old and simple: fish is cured with plenty of salt, and enzymes and microorganisms break down the protein over several months. What remains is a clear, amber-colored liquid full of umami. Genusskoarl applies this principle to local fish. The trimmings that result from filleting organic trout and organic char, from head to tail, are processed. The manufacturer calls this \"glocal\": a global product, produced locally.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce tastes clear and salty, with an intense depth of umami. The manufacturer describes it as being very flavor-intensive, and that is how it should be used: as a seasoning that rounds out a dish from within.\u003c\/p\u003e\n\n\u003cp\u003eIn a finished dish, the fish sauce is rarely at the forefront. It makes a soup fuller, a sauce deeper, and a vegetable dish heartier, leaving guests guessing as to what is inside. If you are expecting a mild sauce to eat by the spoonful, you have the wrong bottle in your hand: fish sauce is a concentrate.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce belongs everywhere that salt and umami are missing. The manufacturer recommends it for soups, sauces, vegetable dishes, and marinades. Its classic place is in Far Eastern dishes: Pad Thai, Pho, green curry, summer rolls, and ramen. It serves just as well as a replacement for anchovy paste, for instance in beef tartare or Liptauer cheese spread.\u003c\/p\u003e\n\n\u003cp\u003eStart with a small amount and add more gradually. Often, a few drops are enough to round out a vegetable soup or a tomato sauce. For a green curry, the manufacturer suggests two tablespoons as a guideline. It is better to wait until after the fish sauce has been added before adding extra salt.\u003c\/p\u003e\n\n\u003cp\u003eNote: The fish sauce contains fish. It is neither vegan nor vegetarian. After opening, keep the bottle tightly sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a Pad Thai made with Weinviertel ingredients, combine the fish sauce with the \u003ca href=\"\/en\/products\/salatwuerze-100ml-bio\"\u003eSalad Seasoning\u003c\/a\u003e from the same producer. Its sour cherry vinegar takes on the role of tamarind.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fish comes from Decleva's Alpenfisch in the Mariazell region of Styria. There, brown trout, lake trout, rainbow trout, salmon trout, as well as lake and brook char grow for three years in spring water on organic feed. When filleting, trimmings remain that were previously of little value. Genusskoarl ferments them with rock salt from the Salzkammergut, presses and filters the sauce, and bottles it.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is a fermentation manufactory in Wolkersdorf in the Weinviertel region, Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in 2016; production has taken place in Wolkersdorf since 2019. He started with \"WienerWürze\" made from lupins and oats, an Austrian answer to soy sauce. Today, soy sauce, misos, and this fish sauce have been added. All agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce is for everyone who cooks Asian cuisine and likes to source their ingredients from nearby. It fits in kitchens where curry and Pho are served regularly. And for everyone who appreciates anchovies for the depth they add to a pasta sauce. The 100 ml bottle lasts a long time because you use it drop by drop.\u003c\/p\u003e\n\n\u003cp\u003eThe fish sauce is accompanied by the \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eorganic soy sauce\u003c\/a\u003e made from Weinviertel soy and wheat for woks and sushi. You can find all the manufactory's seasonings and misos on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other sauces in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category. The fish sauce is not suitable for those who eat vegetarian or vegan or have a fish allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fish sauce made from two ingredients, Styrian organic fish and salt, fermented in the Weinviertel – for curry, Pho, and depth in tomato sauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548313755980,"sku":"049GEK0008","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fischsauce-100ml-bio-woo-eigen.png?v=1790954743"},{"product_id":"dill-senf-sauce","title":"Dill Mustard Sauce","description":"\u003ch2\u003eWajos Dill-Mustard Sauce. 27 percent mustard seeds, honey and dill, sweet and mild – the sauce for salmon, which also goes well with roasted vegetables and potato salad.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Dill-Mustard Sauce\u003c\/strong\u003e is a sweet mustard sauce made with 27 percent mustard seeds, sunflower oil, apple cider vinegar, 2.8 percent honey and 1.3 percent dill, 245 ml from Dohr on the Moselle. Not a hot mustard, not a cream sauce and not a ready-made sauce for heating, but a cold honey-mustard sauce with dill – sweet, mild, with grains. Contains honey, therefore unsuitable for vegans.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDill-Mustard Sauce from Wajos\u003c\/strong\u003e solves the problem that every smoked salmon has on Sunday: the sauce to go with it is always what's missing. Horseradish is too hot, butter is not enough, and the little sachets in the salmon package are only enough for two slices. This bottle belongs in the fridge and is the answer for Gravlax, smoked salmon, matjes and fish cakes – a sweet mustard sauce with dill, just like the kind that accompanies gravlax in Scandinavia. And it can do more than just fish: roasted vegetables, potato salad, bratwurst, a slice of cream cheese bread.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and mild, with mustard seeds, honey and a green dill note\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is light yellow, creamy and full of mustard seeds that crunch slightly when chewed. First comes the sweetness – sugar is the primary ingredient, with honey added – then the mustard: mild, rather nutty and rounded, like coarse mustard with a tamed bite. Apple cider vinegar provides a mild acidity, and dill adds the green, slightly anise-like note that belongs with fish. To be honest: 32 grams of sugar per 100 milliliters, this is a sweet sauce, and a tablespoon is the right dose. It contains natural flavoring, paprika concentrate for color and mustard as an allergen. Those expecting a savory, unsweetened sauce are better off with the \u003ca href=\"\/en\/products\/caf-de-paris-sauce\"\u003eCafé de Paris Sauce\u003c\/a\u003e with herbs and tarragon.\u003c\/p\u003e\n\n\u003ch3\u003eWith salmon, over roasted vegetables, in potato salad and with bratwurst\u003c\/h3\u003e\n\n\u003cp\u003eShake before use, then serve a tablespoon next to gravlax, smoked salmon, trout or matjes. That is the classic way, keeping the stove cold. Drizzled over roasted vegetables like carrots, parsnips and potatoes after cooking, it provides the sweet and savory touch that sets the tray apart from everyday fare. In potato salad, a spoonful replaces both mustard and sugar; mixed with yogurt, it makes a dip for veggie sticks and fish fingers; and with bratwurst or Leberkäse, it is the sweet mustard with dill. On bread with cream cheese and cucumber, a teaspoon is enough. It is not suitable for cooking – honey and mustard become bitter, and the dill disappears. Always use cold or add at the very end, and keep refrigerated once opened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Gravlax on boiled potatoes with the mustard sauce, accompanied by a salad with \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Infused Olive Oil\u003c\/a\u003e – our Easter meal that is ready in twenty minutes.\u003c\/p\u003e\n\n\u003ch3\u003eA mustard sauce from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is produced by Wajos in Dohr near Cochem on the Moselle. The family business produces most of its approximately 900 items on-site and tests them in its own laboratory. Wajos stands for Walter Josef Oster from a winemaking family in Ediger-Eller with 15 generations of viticulture; Peter Oster and Ulf Schwichtenberg turned his liqueur manufactory from the 1980s into a brand with over 80 employees – and vinegar, such as the apple cider vinegar in this sauce, is part of the craft on the Moselle.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for fish lovers and for brunch with guests\u003c\/h3\u003e\n\n\u003cp\u003eThe Dill-Mustard Sauce is the bottle for households where salmon is regularly on the table. It is also an essential part of an Easter brunch or Christmas breakfast with smoked salmon. 245 ml is enough for many Sundays; once opened, it stays good in the fridge for weeks. As a gift, it suits people who like fish, together with the \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Seasoning Oil\u003c\/a\u003e for potato salad; all sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for vegans due to the honey, and for those who only like their mustard hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMustard seeds, honey and dill in a bottle – the sweet sauce from the Moselle that belongs with salmon and brings out the best in potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548316344652,"sku":"049WAJ0014","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dill-senf-sauce-woo-eigen.png?v=1790955600"},{"product_id":"mango-curry-sauce","title":"Mango Curry Sauce","description":"\u003ch2\u003eWajos Mango Curry Sauce. 11 percent mango, papaya, mustard, and a hint of curry based on rapeseed oil and egg yolk – the creamy, fruity sauce for salmon, chicken, and fries.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mango Curry Sauce\u003c\/strong\u003e is a creamy condiment sauce based on rapeseed oil and egg yolk with 11 percent mango, papaya, mustard seeds, brandy vinegar, ginger, and 0.5 percent curry powder, 245 g in a jar, from Dohr on the Moselle. Not an Indian curry for cooking, not a mango chutney, not a spicy sauce – but a cold, mayonnaise-style fruit sauce for dipping and drizzling. Contains egg yolk, mustard, soy, and celery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Curry Sauce by Wajos\u003c\/strong\u003e is often mistaken for a chutney, and that difference determines whether you will like it. A chutney is stewed fruit, chunky and sweet-and-sour, for the side of the plate. This sauce is something else: a creamy emulsion based on rapeseed oil and egg yolk, like a mayonnaise, into which mango, papaya, mustard, and a little curry have been stirred. It flows from the spoon, sits softly on salmon and chicken, and works as a dip for fries just as well as a dressing for a bowl. If you are looking for a curry mayo with fruit, you have come to the right place; if you want a chutney, you will be disappointed.\u003c\/p\u003e\n\n\u003ch3\u003eMango and sweetness first, then mustard and ginger, the curry stays in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is fruit: mango, supported by papaya, sweet and soft, clearly sweetened with 26 grams of sugar per 100 grams. Then comes the mustard, which distinguishes the sauce from fruit yogurt, plus ginger and onion with a quiet warmth. At 0.5 percent, the curry is restrained – a color and a fragrance rather than a cooking curry. The sauce is rich: 25 grams of fat per 100 grams, that is the rapeseed oil and egg yolk base. It also contains flavorings, spice extract, and potassium sorbate as a preservative, and because of the egg yolk, it is not suitable for vegans. For anyone expecting a spicy or plant-based sauce, this sauce is not appropriate – in that case, the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Paprika Sauce with Jalapeno Chili\u003c\/a\u003e with chili and no egg is the right bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFor salmon and prawns, on grilled chicken, as a dip for fries and roasted vegetables\u003c\/h3\u003e\n\n\u003cp\u003eIts best place is next to pan-fried salmon or prawns: a tablespoon cold on the side instead of hot over the top. For chicken breast from the grill or the pan, it is the sauce that makes even children eat the meat. As a dip, it goes well with fries, sweet potato wedges, roasted vegetables, and chicken nuggets. In a bowl with rice, cucumber, edamame, and chicken, it replaces the dressing; diluted with a little water, it also works over leaf salad with mango. Two tablespoons stirred through warm pasta with chicken and peppers make a quick curry pasta – remove from heat, then fold in, as the oil will separate when cooked. It is not suitable as a cooking sauce for a curry with coconut milk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Season chicken skewers with the \u003ca href=\"\/en\/products\/tandoori-blend-wuerzmischung\"\u003eTandoori Blend\u003c\/a\u003e, grill them, and serve with the Mango Curry Sauce – spice on the meat, fruit in the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eA sauce from Dohr, from a company with its own laboratory\u003c\/h3\u003e\n\n\u003cp\u003eThe sauces are among the products that Wajos manufactures itself in Dohr near Cochem on the Moselle and tests in its in-house laboratory before filling – like most of the approximately 900 items. The family business dates back to Walter Josef Oster, a vintner from Ediger-Eller with 15 generations of winemaking in the family, who started with liqueur in the 1980s. Today, Peter Oster and Ulf Schwichtenberg lead the brand with over 80 employees and their own stores throughout Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for fish dinners, grill buffets, and people who like curry mayo\u003c\/h3\u003e\n\n\u003cp\u003eThe Mango Curry Sauce is the jar for everyone who has salmon on the table regularly and prefers to take the sauce for it ready-made from a jar. At the grill buffet, it stands between the \u003ca href=\"\/en\/products\/caesar-sauce\"\u003eCaesar Sauce\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e; you can find all sauces on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store unopened in a cool, dark place; once opened, keep in the refrigerator, where it will last for several weeks. It is not suitable for anyone with an allergy to egg, mustard, soy, or celery, and for anyone looking for a low-fat diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMango, papaya, mustard, and a hint of curry, creamy on rapeseed oil and egg yolk – the cold fruit sauce from the Moselle for salmon, chicken, and fries.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 g","offer_id":57548318769484,"sku":"049WAJ0013","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-curry-sauce-woo-eigen.png?v=1790955681"},{"product_id":"salatsauce-honig-senf","title":"Honey mustard salad dressing","description":"\u003ch2\u003eLang Weinessig Honey-Mustard Salad Dressing. Ready-to-use salad dressing with honey and mustard based on cold-pressed rapeseed oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Honey-Mustard Salad Dressing\u003c\/strong\u003e is a ready-made salad dressing from the Southern Palatinate region. It consists of cold-pressed rapeseed oil, apple juice, white wine vinegar, 6 percent mustard and 4 percent honey, plus onion and garlic. 250 ml, sweet and savory. Not a dressing powder, not just plain vinegar, but a sauce that you simply give a quick shake.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA salad dressing\u003c\/strong\u003e is a ready-to-use vinaigrette made of oil, acid, and seasoning that you pour over your salad straight from the bottle. The Honey-Mustard salad dressing from Lang Weinessig is the mild variety: honey balances the sharpness of the mustard, and the rapeseed oil rounds it off. One spoonful is enough, and the salad tastes as if you had been whisking for a long time.\u003c\/p\u003e\n\n\u003ch3\u003eFirst soft sweetness, then fine mustard pungency\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce has a mild honey aroma. It tastes exactly as the name suggests: first the soft sweetness, then the pungency of the mustard seeds, which creates a slight tingling sensation on the tongue. The cold-pressed rapeseed oil makes the flavor full-bodied. Apple juice and white wine vinegar provide fruity acidity, while onion and a touch of garlic add depth.\u003c\/p\u003e\n\n\u003cp\u003eThe honey absorbs the sharpness of the mustard. This makes the sauce an alternative for anyone who finds a pure mustard-vinegar dressing too sharp.\u003c\/p\u003e\n\n\u003cp\u003eWith 6 percent mustard and 4 percent honey, the ratio remains balanced: sweetness, pungency, and freshness are perfectly in sync. It is a familiar honey-mustard flavor that goes well with many dishes.\u003c\/p\u003e\n\n\u003ch3\u003eLeaf salad, potato salad, raw vegetables, and dip\u003c\/h3\u003e\n\n\u003cp\u003eThis salad dressing belongs on everything fresh. On leaf and field greens, on a raw vegetable platter of carrots and apples, and in potato salad, which becomes flavorful in under five minutes. You only need the bottle and a spoon.\u003c\/p\u003e\n\n\u003cp\u003eAn example for a raw vegetable platter: finely grate carrots and apples, mix with two tablespoons of sauce, and let it sit for a moment. You're done with a salad that is both crisp and sweet-savory. For a potato salad, mix warm potato slices with a few tablespoons of sauce, add onion and cucumber, and let it marinate for a few minutes.\u003c\/p\u003e\n\n\u003cp\u003eTwo to three tablespoons are enough for a large bowl. A pasta salad or a piece of bread with egg also gets a quick flavor boost. If you like, spread it on a ham or cheese sandwich or dip a warm pretzel into it.\u003c\/p\u003e\n\n\u003cp\u003eIt also works as a dip for roasted vegetables, fried chicken, and over a lukewarm lentil salad. You can even save leftovers in the fridge with it: cooked vegetables, rice, or pasta from the day before turn into a quick lunch with two spoonfuls of sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Store the bottle in a cool, dark place and shake it briefly before each use so that the oil and juice recombine.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for vegans, as it contains honey. Those who avoid mustard should also choose a different dressing.\u003c\/p\u003e\n\n\u003ch3\u003eA trained chef from Gommersheim\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a small manufacturer in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef who learned his trade in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-to-use salad dressings. The base for many products is wine from an organic-certified winery in the Southern Palatinate.\u003c\/p\u003e\n\n\u003cp\u003eThe honey-mustard sauce combines cold-pressed rapeseed oil with apple juice, white wine vinegar, honey, and mustard until it is perfectly seasoned in the bottle. Jens developed it for quick home cooking. Today, it stands alongside vinegars, balsams, and other sauces in the manufacturer's range, which spans from mild to fruity-spicy.\u003c\/p\u003e\n\n\u003ch3\u003eFor quick, mild cuisine\u003c\/h3\u003e\n\n\u003cp\u003eFor small households, the 250 ml bottle is practical because you don't have to mix anything and the sauce is ready to go in a cool, dark place. For families, the mild, sweet-savory taste is a safe choice at the table.\u003c\/p\u003e\n\n\u003cp\u003eThe salad dressing is perfect for anyone who wants to dress a salad quickly. It delivers a familiar flavor. Those who prefer it fruity and spicy should try the \u003ca href=\"\/en\/products\/salatsauce-mango-chili\"\u003eMango-Chili Salad Dressing\u003c\/a\u003e. For something hearty and smoky, go for the \u003ca href=\"\/en\/products\/salatsauce-chili-speck\"\u003eChili-Bacon Salad Dressing\u003c\/a\u003e. You can find all varieties from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang-Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA ready-to-use salad dressing with honey and mustard on a rapeseed oil base – for leaf salad, potato salad, and raw vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":59001962430796,"sku":"046LAN010","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/lang-weinessig-salatsauce-honig-senf.png?v=1790745266"},{"product_id":"salatsauce-chili-speck","title":"Chili-bacon salad dressing","description":"\u003ch2\u003eLang Weinessig Chili-Bacon Salad Dressing. Ready-to-use salad dressing with chili, mustard, and a smoky bacon note.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Chili-Bacon Salad Dressing\u003c\/strong\u003e is a ready-to-use salad dressing from the Southern Palatinate. It consists of cold-pressed rapeseed oil, apple juice, white wine vinegar, 6 percent mustard, onion, garlic, chili, and a purely plant-based bacon aroma. 250 ml, hearty, smoky, and spicy. No meat in the bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA salad dressing\u003c\/strong\u003e is a finished dressing made of oil, acid, and seasoning that you pour directly from the bottle over your salad. Lang Weinessig’s Chili-Bacon salad dressing is the hearty variant: chili provides heat, the bacon aroma provides smokiness. A single spoonful turns a simple salad into a savory dish.\u003c\/p\u003e\n\n\u003ch3\u003eFirst smoke, then heat, then seasoning\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce first brings the smoky scent of bacon, like the kind that drifts over from the grill. Then the heat of the chili follows, glowing on the tongue. The cold-pressed rapeseed oil carries the seasoning in a round and full way, while mustard and onion provide the hearty core.\u003c\/p\u003e\n\n\u003cp\u003eSmoke and heat carry the flavor, while apple juice and white wine vinegar keep it fresh. This makes the sauce perfect for anything hearty.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a vinaigrette, this sauce is bolder and warmer. It isn't delicate; rather, it plays to its strengths with dishes that are already seasoned: potatoes, beans, cabbage, and grilled foods. One spoonful is enough to feel the heat; two make it distinct.\u003c\/p\u003e\n\n\u003cp\u003eThe bacon aroma is plant-based. Those who enjoy the taste of bacon but want to avoid meat in their dressing get that smoky note purely from the aroma.\u003c\/p\u003e\n\n\u003ch3\u003ePotato salad, bean salad, grilled vegetables, and soups\u003c\/h3\u003e\n\n\u003cp\u003eThe salad dressing is made for the hearty salad. Over potato salad and bean salad, or a hearty sausage salad or coleslaw, it leaves a smoky-spicy trail. A hearty salad can be on the table in under five minutes; a single spoonful is enough.\u003c\/p\u003e\n\n\u003cp\u003eIt is also suitable as a quick marinade for grilled vegetables. Drizzle over bell peppers, zucchini, or corn on the cob before grilling, let sit for ten minutes, and place on the grate. It pairs just as well with baked potatoes and sour cream as it does with tarte flambée or cheese toast.\u003c\/p\u003e\n\n\u003cp\u003eAn example for a barbecue evening: brush corn on the cob from the grill with a spoonful of sauce, serve with baked potatoes and sour cream and a cool drink. No more effort is needed, as the sauce is already seasoned.\u003c\/p\u003e\n\n\u003cp\u003eA dollop over a hearty lentil or bean soup adds smoke and heat to every spoonful.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Store the bottle in a cool, dark place and shake well before use so that the seasoning is distributed evenly. Those who want to mellow the heat can stir in a dollop of yogurt or sour cream.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for those who dislike spice, or for delicate leafy greens, which it would overpower. Anyone who avoids mustard should also choose a different sauce.\u003c\/p\u003e\n\n\u003ch3\u003eA chef from the Southern Palatinate and his smoke\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a producer in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef who learned his craft in starred kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsamic reductions, and ready-to-use salad dressings. Many of the products are based on wines from a certified organic vineyard in the Southern Palatinate.\u003c\/p\u003e\n\n\u003cp\u003eFor the Chili-Bacon sauce, he captures the popular taste of chili and bacon in a ready-made seasoning. The base consists of cold-pressed rapeseed oil, apple juice, white wine vinegar, and mustard, complemented by a plant-based bacon aroma. The Southern Palatinate is both wine country and a gourmet corner. This is where the wine for the vinegar that Jens uses in his sauces is grown.\u003c\/p\u003e\n\n\u003ch3\u003eFor everyone who likes it hearty and spicy\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is also practical for small households. The 250 ml bottle is enough for many portions, and a single spoonful turns leftovers from the day before, such as potatoes or beans, into a hearty lunch.\u003c\/p\u003e\n\n\u003cp\u003eThis sauce is for people who enjoy grilling, like potato salad, and enjoy seasoning their food boldly. It’s milder and sweeter with the \u003ca href=\"\/en\/products\/salatsauce-honig-senf\"\u003eHoney-Mustard Salad Dressing\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/salatsauce-mango-chili\"\u003eMango-Chili Salad Dressing\u003c\/a\u003e tastes fruity and exotic. You can find the whole range on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA ready-to-use salad dressing with chili and a plant-based bacon note – for potato salad, grilled vegetables, and hearty soups.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":59001962594636,"sku":"046LAN011","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/lang-weinessig-salatsauce-chili-speck.png?v=1790745277"},{"product_id":"salatsauce-mango-chili","title":"Mango-chili salad dressing","description":"\u003ch2\u003eLang Weinessig Mango-Chili Salad Dressing. Ready-made salad dressing with 31 percent mango pulp and chili.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Mango-Chili Salad Dressing\u003c\/strong\u003e is a ready-to-use salad dressing from the Southern Palatinate. It consists of cold-pressed rapeseed oil, 31 percent mango pulp, sugar, white wine vinegar, and 1 percent chili. 250 ml, light, fruity-sweet with a fine heat. Not a dark balsamic, but a sauce for salads, bowls, and grilling.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA salad dressing\u003c\/strong\u003e is a ready-made dressing made of oil, acidity, and seasoning that you pour directly over your salad from the bottle. Lang Weinessig’s Mango-Chili salad dressing is the fruity version: nearly one-third of the bottle is mango pulp, and the heat comes from the chili. One spoonful, and your salad tastes like sunshine and fire.\u003c\/p\u003e\n\n\u003ch3\u003eFirst sweet mango, then a subtle chili finish\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce smells of ripe mango and tastes initially sweet and full of fruit. Then, the chili follows with a fine heat that warms pleasantly in the throat. At 1 percent chili, it remains a lingering note rather than a firework.\u003c\/p\u003e\n\n\u003cp\u003eThe high fruit content gives the sauce body. The cold-pressed rapeseed oil carries it softly and roundly, while the white wine vinegar keeps everything fresh and lively. The sugar rounds out the fruit. Sweet fruit and fiery heat alternate, and that is precisely what makes this sauce a little adventure on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eLeaf salad, Asian bowl, grilled items, and dips\u003c\/h3\u003e\n\n\u003cp\u003eThe salad dressing pairs with crisp leaf salads and plays to its strengths in Asian-inspired cuisine. Drizzle it over a bowl with rice and vegetables, or serve it with grilled chicken or pan-seared shrimp. A summer salad can be on the table in under five minutes—a spoonful is all it takes.\u003c\/p\u003e\n\n\u003cp\u003eOver grilled halloumi or corn on the cob, it adds fruity fire. It also pairs well with falafel, baked feta, or a rice bowl. As a dip, it goes perfectly with sweet potato fries, spring rolls, and nachos.\u003c\/p\u003e\n\n\u003cp\u003eAn example of a bowl: Place rice, shredded carrot, cucumber, and grilled chicken in a bowl, add two tablespoons of sauce, and you're done. For shrimp, sear them briefly and add the sauce to the pan only at the end.\u003c\/p\u003e\n\n\u003cp\u003eFor chicken skewers, stir it in as a fruity marinade: brush the skewers with the sauce, let them marinate briefly, then grill. The mango remains flavorful as a fruit throughout the process.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Store the bottle in a cool, dark place and shake it well before use so that the fruit and vinegar combine again. Try it over grilled pineapple, as sweet mango goes well with almost anything spicy or fried.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for people who do not like heat, nor for dishes intended to be earthy and smoky. For that, there is the Chili-Bacon version.\u003c\/p\u003e\n\n\u003ch3\u003eA chef from the Southern Palatinate and mango from afar\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a producer in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef who learned his craft in star-rated kitchens. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings. The base for many of these products is wine from an organic-certified vineyard in the Southern Palatinate.\u003c\/p\u003e\n\n\u003cp\u003eJens trusts his palate, honed in the gastronomy world. With this sauce, that means: few ingredients, clear roles. The oil carries, the mango provides fruit, the vinegar provides freshness, and the chili provides temperament.\u003c\/p\u003e\n\n\u003cp\u003eFor the Mango-Chili sauce, Jens captures real fruit: 31 percent mango pulp, plus 1 percent chili for the heat. The mango comes from afar, the craftsmanship from the Southern Palatinate. If you take a look around the workshop, you will find fruity balsams and other sauces in addition to this one.\u003c\/p\u003e\n\n\u003ch3\u003eFor everyone who likes it fruity and a little spicy\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml is enough for many salads and bowls, as one spoonful goes a long way. It is therefore also practical for small households.\u003c\/p\u003e\n\n\u003cp\u003eThis sauce is for people who love bowls, grilled vegetables, and Asian-inspired dishes. Even those just starting to explore heat will handle the 1 percent chili content well. For a smoky-hearty flavor, try the \u003ca href=\"\/en\/products\/salatsauce-chili-speck\"\u003eChili-Bacon Salad Dressing\u003c\/a\u003e; for something mild and sweet-spicy, try the \u003ca href=\"\/en\/products\/salatsauce-honig-senf\"\u003eHoney-Mustard Salad Dressing\u003c\/a\u003e. If you like pure mango, try the \u003ca href=\"\/en\/products\/mango-fruchtbalsam\"\u003eMango Fruit Balsam\u003c\/a\u003e. You can find all varieties on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang-Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA ready-made salad dressing with mango pulp and chili – for bowls, leaf salads, and anything off the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":59001962627404,"sku":"046LAN012","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/lang-weinessig-salatsauce-mango-chili.png?v=1790745288"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-wuerzsaucen.jpg?v=1791280799","url":"https:\/\/leniundhans.de\/en\/collections\/wuerzsaucen.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}