{"title":"Sauces Eckart","description":"\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eSossen Eckart from the Sauce Designer in Berlin\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe handmade sauces from \u003cstrong\u003eSossen Eckart\u003c\/strong\u003e in Berlin have been a firm fixture in the gourmet food scene since 2009. Thomas Eckart places particular emphasis on quality and naturalness, completely forgoing artificial additives. The sauces are lovingly crafted by hand and offer a wide range of flavors, from mild to fiery hot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eThree advantages of Sossen Eckart:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eHandcrafted and natural ingredients:\u003c\/strong\u003e Each sauce is made by hand with high-quality ingredients and without artificial additives.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eDiverse flavors:\u003c\/strong\u003e From fruity mango sauce to savory steak sauce, Eckart offers something suitable for every taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eVersatile application:\u003c\/strong\u003e The sauces are ideal for various dishes, whether for barbecues, as a dip, or for refining everyday meals.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThomas Eckart, the founder of Sossen Eckart, brings a variety of handmade sauces from Berlin to your table, whether for grilling, raclette, or fondue, you are sure to find the perfect sauce for you. Try the mango sauce as an addition to curry or the plum sauce to refine a duck breast. Discover the natural and handmade sauces from Sossen Eckart from Berlin – perfect companions for barbecues and everyday meals.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"eckart-whiskey-bbq-sauce","title":"Whiskey BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eWhiskey BBQ Sauce with one-third whiskey from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Whiskey BBQ Sauce from Sossen Eckart is a handmade, smoky barbecue sauce from Berlin that is made up of a good third of genuine whiskey. Dark, full-bodied and complex, with hickory smoke, vanilla, and a gentle heat. The sauce for grill masters, not for kids' plates.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWhiskey BBQ Sauce\u003c\/strong\u003e is labeled No. 8 at Sossen Eckart and is the newest and most intense in the range. Thomas Eckart cooks it using whiskey, tomato purée, balsamic vinegar, and Worcestershire sauce, combined with hickory smoke, vanilla, and chili. A sauce that takes no prisoners, but instead packs a punch with the taste of grill and whiskey. It is also the most elaborate in the range, which is evident in its full aroma.\u003c\/p\u003e\n\n\u003ch3\u003eDark, smoky, with a whiskey punch\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the sauce is almost black, thick, and glossy. First comes the dark sweetness of raw cane sugar and balsamic vinegar, then the smoke from hickory wood, and finally the whiskey, which runs through it all like a warm thread. A hint of vanilla rounds it all off, and the chili provides a gentle warmth in the background. You can smell the whiskey as soon as you open it, warm and slightly malty.\u003c\/p\u003e\n\u003cp\u003eWith 33 percent whiskey, this is not a sauce for kids' plates, but for adults who like it bold. Full-bodied, deep, and complex, it tastes like long barbecue evenings and good company. If you like whiskey, you will love it, and if you don't, then as Thomas says, you're unfortunately out of luck. A spoonful is enough to turn simple ribs into something special.\u003c\/p\u003e\n\n\u003ch3\u003eFor spareribs, brisket, and anything from the smoker\u003c\/h3\u003e\n\u003cp\u003eThis sauce craves meat, and the heartier the better: spareribs, brisket, pulled pork, pork neck. From pork to veal to beef, it is universal, whether used as a mopping sauce while smoking or as a glaze over the coals in the final minutes. Even a simple burger becomes an event with this, and anyone who owns a smoker has found what some have been looking for for a long time.\u003c\/p\u003e\n\u003cp\u003eIts true calling is spareribs cooked at low heat for hours. If you prefer dark and spicy without the whiskey, reach for the \u003ca href=\"\/en\/products\/eckart-steak-sauce\"\u003esteak sauce\u003c\/a\u003e; if you like your smoke note fruity, try the \u003ca href=\"\/en\/products\/eckart-pfirsich-senf-sauce\"\u003epeach mustard sauce\u003c\/a\u003e from the same maker.\u003c\/p\u003e\n\n\u003ch3\u003eHand-cooked in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind the latest variety are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009, completely without artificial additives. The Whiskey BBQ Sauce is the newest of their ten varieties and a real labor of love for Thomas. Over fifteen years of sauce craftsmanship are packed into this one bottle.\u003c\/p\u003e\n\u003cp\u003e“This sauce is particularly close to my heart as an old whiskey fan,” says Thomas about his creation. Every bottle is stirred, seasoned, and bottled by hand, and the colorful label is designed by Sabine herself, who is a trained designer.\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ sauces\u003c\/a\u003e for long grilling evenings.\u003c\/p\u003e\n\n\u003ch3\u003eBaste often when smoking for a perfect glaze\u003c\/h3\u003e\n\u003cp\u003eAs a glaze, apply it only in the final minutes, otherwise the sugar will burn. When smoking spareribs or brisket at about 110 degrees, feel free to baste with it frequently; this provides a beautiful glaze and aroma. A leftover splash also adds dark depth to a marinade or a chili bolognese. Once opened, the 250 ml bottle will keep for several weeks in the refrigerator, provided it lasts that long.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071573090638,"sku":"034ECK0008","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-whisky-bbq-sauce.jpg?v=1750984284"},{"product_id":"eckart-pfirsich-senf-sauce","title":"Peach Mustard Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003ePeach Mustard Sauce with a Smoky Note from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Peach Mustard Sauce from Sossen Eckart is a handmade, fruity and savory barbecue sauce from Berlin. Sweet peach meets hearty mustard, accompanied by a light heat and a fine smoky note from hickory wood. Sweet, savory, smoky—all in a single bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePeach Mustard Sauce\u003c\/strong\u003e carries the number 7 at Sossen Eckart and combines sweetness and spice in an unusual way. Thomas Eckart cooks it using 38 percent peach, mild mustard, apple cider vinegar, and honey, with a pinch of chili and a smoky note from hickory wood. A sauce that brings together fruitiness and savory elements without the two ever getting in each other's way.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, hearty, with a smoky finish\u003c\/h3\u003e\n\u003cp\u003eFirst, you taste the ripe peach, juicy and honey-sweet, then the mustard makes its appearance with its hearty spice. A light chili heat tickles the palate, and a fine smoky note from hickory wood remains on the finish. You can taste that there was real peach in the pot, not some flavoring from a tiny bottle. An interplay of sweet and savory that lingers long after.\u003c\/p\u003e\n\u003cp\u003eThe honey—16 percent, to be exact—makes the sauce smooth and well-rounded, so the mustard never bites but only warms pleasantly. This keeps it fruity and savory at the same time, with enough character for robust meat and enough sweetness for delicate palates. Kids love the fruit, grill masters love the spice, and both meet in the same bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFor pulled pork, burgers, and salmon\u003c\/h3\u003e\n\u003cp\u003eThe Peach Mustard Sauce loves everything that comes off the grill: pulled pork, sausages, chicken, pork neck. It brings a fruity freshness to salmon, replaces the usual mustard in burgers, and as a dip, it makes every barbecue platter more interesting. It also adds variety to wraps or sandwiches, and it even goes well cold on a cheese sandwich when you're in the mood for something special.\u003c\/p\u003e\n\u003cp\u003eSlow-cooked pulled pork is its natural companion because that is where sweetness and smoke come together. If you are looking for even more smoke, try the \u003ca href=\"\/en\/products\/eckart-whiskey-bbq-sauce\"\u003eWhiskey BBQ Sauce\u003c\/a\u003e; if you prefer something purely fruity, try the \u003ca href=\"\/en\/products\/eckart-pflaumen-sauce\"\u003ePlum Sauce\u003c\/a\u003e from the same producer. It makes a lovely gift for grilling enthusiasts who already have everything.\u003c\/p\u003e\n\n\u003ch3\u003eStirred in Berlin-Friedrichshain since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind No 7 are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin-Friedrichshain since 2009, completely without artificial additives. Friedrichshain is a lively neighborhood full of small shops, and right in the middle, Eckart simmers his varieties. The initial recipes have grown to ten, ranging from mild to fiery hot.\u003c\/p\u003e\n\u003cp\u003e\"Fruity, savory, with a smoky finish,\" is how Thomas describes his sauce, and there is little to add to that. Every bottle is stirred, tasted, and filled by hand; the colorful label is designed by Sabine herself, a trained designer.\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003ebarbecue sauces\u003c\/a\u003e for your summer at the grill.\u003c\/p\u003e\n\n\u003ch3\u003eYogurt takes the edge off the mustard\u003c\/h3\u003e\n\u003cp\u003eAdd it to pulled pork only at the end so the fruitiness stays vibrant. For a quick dip, mix it with a little yogurt or cream cheese, which takes the sharp edge off the mustard. Shake briefly before the first spoonful, as the peach and mustard like to separate. Once opened, the 250 ml bottle will keep well in the refrigerator for several weeks, provided it lasts that long.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071573320014,"sku":"034ECK0007","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-pfirsich-senf-sauce.jpg?v=1750984287"},{"product_id":"eckart-pflaumen-sauce","title":"Plum Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity Plum Sauce with Chili from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Plum Sauce from Sossen Eckart is a handmade, fruity and spicy barbecue sauce from Berlin, made with two-thirds ripe plums. Sweet and dark, with an elegant acidity, fine chili heat, and a hint of ginger. Vegan, and with a character unlike any other Eckart sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePlum Sauce\u003c\/strong\u003e is No. 6 in the Sossen Eckart range and is the fruitiest of the collection. Thomas Eckart prepares it with 66 percent plums, apple cider vinegar, soy sauce, ginger, and chili, which gives it a slightly Asian influence. It is a sauce reminiscent of a good Chinese plum sauce, only handmade and stirred in Berlin.\u003c\/p\u003e\n\n\u003ch3\u003eDark, sweet and sour, with a fine heat\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the sauce glows a deep plum red, almost black, thick and velvety. First comes the dark sweetness of ripe plums, then the elegant acidity of the apple cider vinegar, and finally ginger and chili, which provide warmth to the whole profile. The soy sauce adds a savory depth beneath it that you might not notice immediately, but you would miss if it were gone. One taste is enough to know that real plums were in the pot.\u003c\/p\u003e\n\u003cp\u003eThe sauce is sweet and sour, spicy, and a bit exotic, with a heat that warms rather than burns. Fruity enough for dessert, spicy enough for steak—it can do both. This makes it a special standout among the Berlin varieties, one you can use in countless different ways.\u003c\/p\u003e\n\n\u003ch3\u003eWith duck, pork, and even vanilla ice cream\u003c\/h3\u003e\n\u003cp\u003eClassically, plum sauce pairs with pork, where the sweetness and acidity lighten up the hearty roast. It is a dream with crispy duck, much like in a good Chinese restaurant, and it brings a dark fruity note to steak. For the adventurous, try a spoonful over vanilla ice cream; it sounds crazy but tastes wonderful. The dark fruit also pairs beautifully with game and aged cheese.\u003c\/p\u003e\n\u003cp\u003eIts finest hour is with slow-roasted duck with crispy skin. If you prefer something fruity and sunny, reach for the \u003ca href=\"\/en\/products\/eckart-mango-sauce\"\u003eMango Sauce\u003c\/a\u003e; if you want something dark and hearty for your steak, try the \u003ca href=\"\/en\/products\/eckart-steak-sauce\"\u003ebold steak sauce\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eStirred by hand in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind the number are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009, completely without artificial additives. It all started with the desire to make sauces that taste like real fruit instead of just sugar. The initial recipes have grown into ten varieties, ranging from mild to fiery, and the plum is the most fruit-dense of them all.\u003c\/p\u003e\n\u003cp\u003eThe special one in the range, Thomas says of his plum sauce, and with 66 percent fruit, he means it quite literally. Each bottle is stirred by hand, tasted, and bottled; the colorful label is designed by Sabine herself, who is a trained designer.\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003ebarbecue sauces\u003c\/a\u003e for summer grilling.\u003c\/p\u003e\n\n\u003ch3\u003eWarm for duck, cool for steak\u003c\/h3\u003e\n\u003cp\u003eIt pairs well warm with duck—briefly heated and drizzled over the crispy skin right out of the 180-degree oven. For steak, a cool dollop from the spoon is enough. As a dip for spring rolls or stir-fried noodles, it adds an Eastern spice to your plate. Shake well before the first use; once opened, the 250 ml bottle will keep for several weeks in the refrigerator.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071573418318,"sku":"034ECK0006","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-pflaumen-sauce.jpg?v=1750984290"},{"product_id":"eckart-grill-sauce-scharf","title":"Spicy Barbecue Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSpicy Grill Sauce with four chilies from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Spicy Grill Sauce by Sossen Eckart is a handmade, hot barbecue sauce from Berlin, seasoned with four types of chili. The heat remains balanced, not brutal: spicy and fruity with a tomato base, providing a noticeable fire that heats things up while remaining friendly.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpicy Grill Sauce\u003c\/strong\u003e is labeled No. 5 at Sossen Eckart and is the fiery sister of their mild barbecue sauce. Thomas Eckart seasons it with four different chili varieties, along with tomato puree, raw cane sugar, and red wine vinegar. A sauce that really turns up the heat without burning your palate away.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, spicy, and fruity all at once\u003c\/h3\u003e\n\u003cp\u003eFirst, you taste ripe tomato and the soft sweetness of raw cane sugar, then the fire of the chilies arrives, slow and steady. On a hypothetical heat scale of 1 to 10, it sits comfortably in the middle: clearly noticeable, but not aggressive. The fruity note buffers the heat so that the flavor persists even after the initial burn.\u003c\/p\u003e\n\u003cp\u003eThe four chili varieties play together like a small ensemble, each bringing its own note: fruity, smoky, spicy, with a long, warm aftertaste. A splash of Worcestershire sauce adds savory depth underneath. This ensures the heat remains well-rounded and never one-dimensional; those looking for fire will find it here without the evening ending in a glass of water. Nevertheless, it remains a barbecue sauce with character rather than a pure \"hell sauce.\"\u003c\/p\u003e\n\n\u003ch3\u003eFrom grilled meat to marinade\u003c\/h3\u003e\n\u003cp\u003eClassically, the Spicy Grill Sauce goes with anything that can handle a bit of fire: steak, ribs, pulled pork, grilled vegetables. Brushed on as a marinade, it penetrates the meat; served as a dip, it adds flair to the table; and in a burger, it wakes up every tired bite. It also makes for a delightful addition to baked cheese and wedges, and for those who like, it can be used to glaze chicken wings in the oven.\u003c\/p\u003e\n\u003cp\u003eA Bolognese or chili con carne gains depth of flavor when a spoonful is cooked into it. If you prefer things gentle, reach for the \u003ca href=\"\/en\/products\/eckart-grill-sauce\"\u003emild Grill Sauce\u003c\/a\u003e without chili; for a smoky, robust kick, try the \u003ca href=\"\/en\/products\/eckart-whiskey-bbq-sauce\"\u003eWhiskey BBQ Sauce\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eHand-cooked in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind the \"Spicy No. 5\" are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009—in small batches and entirely without artificial additives. Balancing four types of chilies is a craft, not a coincidence. Over the years, their initial recipes have grown into ten varieties, ranging from mild to fiery hot.\u003c\/p\u003e\n\u003cp\u003e\"The only downside,\" Thomas says with a wink about the spicy version, \"is that the bottle empties so quickly.\" Each one is stirred, tasted, and bottled by hand, with the colorful label designed by Sabine herself, a trained designer. This gives every sauce its own unique identity.\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003egrill sauces\u003c\/a\u003e for the summer at the grill.\u003c\/p\u003e\n\n\u003ch3\u003eThe heat kicks in after a minute or two\u003c\/h3\u003e\n\u003cp\u003eStart with a small amount and add more as needed, as the heat continues to build for a minute or two. Served at around 20 degrees Celsius, the fruity note comes through best beneath the fire.\u003c\/p\u003e\n\u003cp\u003eFor marinating, mix with a little oil so it spreads evenly. Because the raw cane sugar caramelizes under high heat, apply it only in the last few minutes of grilling—not over an open flame at 250 degrees, or it will turn bitter. Once opened, the 250 ml bottle will keep for several weeks if refrigerated.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071573516622,"sku":"034ECK0005","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-grill-sauce-scharf.jpg?v=1750984293"},{"product_id":"eckart-mango-sauce","title":"Mango Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSun-yellow mango sauce with chili from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Mango Sauce from Sossen Eckart is a handmade, fruity-spicy barbecue sauce from Berlin in which sweet mango meets chili. Sun-yellow in the jar, sweet-and-sour on the palate, with a heat that tickles rather than burns. An exotic outlier among Berlin sauces.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMango Sauce\u003c\/strong\u003e is No. 4 at Sossen Eckart and is the exotic, vegan option among the gourmet sauces. Thomas Eckart blends ripe mango, orange, and lime with spicy chili peppers to create a sweet-and-sour sauce that tastes of summer and faraway places. It consists of 45 percent mango purée, which you can taste in every spoonful.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, sour, with a tickling heat\u003c\/h3\u003e\n\u003cp\u003eFirst comes the sweetness of ripe mango, juicy and tropical, then the fresh acidity of orange and lime, and finally the chili, which provides a gentle tickle. The sauce glows sun-yellow in the jar, thick and fruity—a little vacation for the tongue. You can smell the mango before the first spoonful even reaches the plate.\u003c\/p\u003e\n\u003cp\u003eThe heat remains subtle, underlining the fruit rather than overpowering it. This makes the sauce sweet-and-sour and spicy at the same time, exotic but not over-the-top. If you like fruit and a bit of fire, this is the one for you; children often like it too because the sweetness leads the way and the heat only follows quietly. This is how the Mango Sauce quickly finds fans at the family table, from the little ones to the grill masters.\u003c\/p\u003e\n\n\u003ch3\u003eFor poultry, fish, and as a nacho dip\u003c\/h3\u003e\n\u003cp\u003eThe Mango Sauce loves light meat: chicken, turkey, pork, as well as grilled fish or shrimp. It adds tropical freshness to rice or bowls, and wakes up a bland lunch when used on a sandwich. It’s a little star as a dip for nachos or sweet potato fries, and it even pairs well with mild cheese.\u003c\/p\u003e\n\u003cp\u003eGrilled chicken with a splash of lime brings out its freshness the most clearly. If you are looking for even more fruit, try the \u003ca href=\"\/en\/products\/eckart-pflaumen-sauce\"\u003efruity-spicy plum sauce\u003c\/a\u003e; if you prefer it spicy-sweet for currywurst, try the \u003ca href=\"\/en\/products\/eckart-berliner-curry-sauce\"\u003eBerlin Curry Sauce\u003c\/a\u003e from the same maker.\u003c\/p\u003e\n\n\u003ch3\u003eExotically seasoned in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind the sun-yellow number are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009, completely without artificial additives. The first recipes have grown into ten varieties, from mild to fiery, and the mango is one of the most playful among them. No additives are needed for the yellow color; the ripe mango brings the sunny tone with it.\u003c\/p\u003e\n\u003cp\u003e“Yellow, spicy, delicious,” Thomas says about his mango sauce, and it’s hard to describe it more accurately. Every bottle is stirred, tasted, and bottled by hand, and the colorful label is designed by Sabine herself, who is a trained designer. This gives every sauce its own unique identity.\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ sauces\u003c\/a\u003e for summer at the grill.\u003c\/p\u003e\n\n\u003ch3\u003eLet it marinate for an hour\u003c\/h3\u003e\n\u003cp\u003eWell-chilled at about 8 degrees, the Mango Sauce tastes freshest as a dip. To marinate chicken, simply mix it with a little oil and let it sit for an hour; this will make the meat particularly tender and give it a fine fruity note.\u003c\/p\u003e\n\u003cp\u003eIf you glaze chicken thighs with it in the oven at 180 degrees, you will get a sticky, fruity crust. Once opened, the 250 ml bottle will keep for several weeks in the refrigerator, provided it lasts that long.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071574958414,"sku":"034ECK0004","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-mango-sauce.jpg?v=1750984296"},{"product_id":"eckart-grill-sauce","title":"BBQ Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eThe mild everyday BBQ sauce from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe BBQ sauce from Sossen Eckart is a handmade barbecue sauce from Berlin, mild and tangy with a tomato base, featuring a gentle sweetness and a savory depth of Worcestershire. Not a bold, spicy sauce, but a well-balanced companion for every day at the grill and in the pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBBQ sauce\u003c\/strong\u003e is numbered No. 3 at Sossen Eckart and is the most versatile of their Berlin gourmet sauces. Thomas Eckart has been handcrafting it since 2009 using tomato puree, raw cane sugar, red wine vinegar, and a fine spice blend. A sauce that doesn't push itself to the forefront, but lets the grilled food shine.\u003c\/p\u003e\n\n\u003ch3\u003eMild, tangy, with a gentle sweetness\u003c\/h3\u003e\n\u003cp\u003eOn the tongue, you first taste the ripe tomato, then the soft sweetness of the raw cane sugar, and finally the delicate acidity of the red wine vinegar. Mustard powder, garlic, and a hint of pepper provide spice without being overpowering. None of this comes from a packet; the flavor develops through slow reduction in the pot. In the glass, it gleams deep red and thick—mild and rounded, right where spicier sauces are just getting started.\u003c\/p\u003e\n\u003cp\u003eIt gets its savory depth from a dash of Worcestershire sauce, which provides a dark, spicy note. This makes it rich and balanced, never intrusive. A BBQ sauce for everyone at the table, from the cautious to the grill-obsessed, for children's plates as well as for heavily seasoned ribs off the grate.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the grill to your breakfast egg\u003c\/h3\u003e\n\u003cp\u003eClassically, this BBQ sauce belongs with everything that sizzles on the grate or in the pan: steak, chicken, sausage, grilled vegetables. It is thick enough for dipping and smooth enough for brushing onto meat during the last few minutes over the coals to create a flavorful crust. It also works well cold on a sausage sandwich or with baked potatoes.\u003c\/p\u003e\n\u003cp\u003eBeyond the grill, it is also impressive: as a tangy spread, in a burger, and some Berliners even swear by a dollop on their breakfast egg. Those who prefer it hotter should reach for the \u003ca href=\"\/en\/products\/eckart-grill-sauce-scharf\"\u003efiery hot BBQ sauce\u003c\/a\u003e, and those who like it rich and dark should try the \u003ca href=\"\/en\/products\/eckart-steak-sauce\"\u003esavory steak sauce\u003c\/a\u003e from the same maker.\u003c\/p\u003e\n\n\u003ch3\u003eHand-stirred in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eIn Berlin, Thomas Eckart and his wife Sabine Welz have been simmering their sauces themselves since 2009, in small batches and completely without artificial additives. It all started in a small kitchen with the desire to make sauces that taste like real ingredients. Over 15 years later, those first recipes have grown into ten varieties, ranging from mild to fiery hot.\u003c\/p\u003e\n\u003cp\u003e\"Everything natural, no bullshit,\" says Thomas, and you can taste that he means it. Every bottle is stirred, seasoned, and filled by hand; as a trained designer, Sabine creates the colorful labels herself. This gives every sauce its own unique character.\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ sauces\u003c\/a\u003e for a summer at the grill.\u003c\/p\u003e\n\n\u003ch3\u003eOn the meat too early, and the sugar turns bitter\u003c\/h3\u003e\n\u003cp\u003eShake well before serving and enjoy at 18 to 20 degrees Celsius; that’s when the sweetness shines through best. If using for glazing, only add it to the meat in the final minutes, otherwise the sugar will caramelize too quickly and become bitter. If you like, stir a spoonful into some mayonnaise for a quick grill dip. Once opened, the 250ml bottle will keep for several weeks when well chilled and will be ready for the next spontaneous barbecue session.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071575089486,"sku":"034ECK0003","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-grill-sauce.jpg?v=1750984299"},{"product_id":"eckart-tomatenketchup","title":"Tomato Ketchup","description":"\u003ch2 id=\"speakable-headline\"\u003eTomato Ketchup with Maple Syrup and Bourbon from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSossen Eckart's Tomato Ketchup is a handmade ketchup from Berlin, sweetened with maple syrup instead of refined sugar and refined with a splash of bourbon whiskey. Fruity, full-bodied, and balanced in its spice. A sophisticated ketchup that breaks away from the supermarket shelf, and it's vegan too.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTomato Ketchup\u003c\/strong\u003e is labeled No. 2 at Sossen Eckart and is just about everything that an industrial ketchup is not. Thomas Eckart makes it from tomato puree, maple syrup, apple cider vinegar, and bourbon whiskey—plus salt, pepper, and spices; nothing more is needed. A ketchup that tastes like it was stirred with care, not filled by a machine in seconds.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, full-bodied, with the warmth of bourbon\u003c\/h3\u003e\n\u003cp\u003eFirst, you taste the ripe tomato, fruity and dense, then the mild sweetness of the maple syrup, which tastes softer and deeper than regular sugar. The apple cider vinegar provides a fine acidity in contrast, and in the background, the bourbon warms you very gently, without tasting like alcohol. A ketchup with depth, where others are just sweet.\u003c\/p\u003e\n\u003cp\u003eSweetened with 13 percent maple syrup, it gains a round, slightly caramel-like note that gives the ketchup character. It tastes spicier and more mature than the sweet, smooth version from a plastic bottle, and yet children love it on their fries, too. A ketchup for the whole table. Once you've tried a properly made ketchup, it's hard to go back to the standard bottled stuff.\u003c\/p\u003e\n\n\u003ch3\u003eWith fries, burgers, and fried potatoes\u003c\/h3\u003e\n\u003cp\u003eOf course, tomato ketchup belongs with fries, but it can do so much more. It brings fruitiness and spice to burgers, makes breakfast better with fried potatoes and scrambled eggs, and is a serious alternative to store-bought sauce for currywurst. It even works effortlessly as a base for a quick BBQ marinade or a dip. A spoonful in chili or Bolognese adds depth where there would otherwise only be tomato paste.\u003c\/p\u003e\n\u003cp\u003eIt goes particularly well with crispy oven fries with coarse salt. If you love the whiskey note, reach for the \u003ca href=\"\/en\/products\/eckart-whiskey-bbq-sauce\"\u003eWhiskey BBQ Sauce\u003c\/a\u003e; if you like it spicy and fruity with sausage, try the \u003ca href=\"\/en\/products\/eckart-berliner-curry-sauce\"\u003eBerlin Curry Sauce\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eHand-cooked in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind No. 2 are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces and ketchup in Berlin since 2009, completely without artificial additives or store-bought thickeners. Their original recipes have grown into ten varieties, from mild to fiery hot; the ketchup is the everyday hero among them.\u003c\/p\u003e\n\u003cp\u003eMaple syrup, spices, a splash of bourbon—Thomas says that's all a good ketchup needs. Each bottle is stirred, tasted, and filled by hand, and the colorful label is designed by Sabine herself, who is a trained designer.\u003c\/p\u003e\n\u003cp\u003eYou can find the ketchup and the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/ketchup\"\u003etypes of ketchup\u003c\/a\u003e in our range to suit every taste.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful of mayonnaise makes the dip creamy\u003c\/h3\u003e\n\u003cp\u003eTaken out of the fridge shortly before serving, the fruitiness tastes best at about 12 degrees Celsius. For a quick dip, stir in a spoonful of mayonnaise; this gives fries and wraps a creamy touch. Shake briefly before the first use; once opened, the 250 ml bottle will keep well for several weeks in the refrigerator, provided it lasts that long.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071575155022,"sku":"034ECK0002","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-tomatenketchup.jpg?v=1750984302"},{"product_id":"eckart-steak-sauce","title":"Steak Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eDark steak sauce with a slow heat from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe steak sauce from Sossen Eckart is a handmade, dark barbecue sauce from Berlin that is rich and savory. Orange and tomato meet sugar beet syrup and soy sauce, with a heat that unfolds slowly and lingers. Vegan, robust, and sophisticated—just as a good steak deserves.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSteak Sauce\u003c\/strong\u003e carries the \"No. 1\" label at Sossen Eckart and is the most robust of their gourmet sauces. Thomas Eckart crafts it from orange juice, tomato purée, sugar beet syrup, and soy sauce, with onions, garlic, and chili. It is a sauce that lets the meat take center stage while adding a satisfying depth.\u003c\/p\u003e\n\n\u003ch3\u003eDark, savory, with a slow burn\u003c\/h3\u003e\n\u003cp\u003eIn the bottle, the sauce is deep brown and thick, almost syrupy. First comes a dark sweetness from the sugar beet syrup, then the savory depth of the soy sauce, brightened by a splash of orange. The heat from the chilies arrives late, slowly and steadily, and lingers on the palate. If you taste closely, you will notice a hint of roasted aromas, almost as if they came straight from the grill.\u003c\/p\u003e\n\u003cp\u003eThe sauce tastes full-bodied and savory, with a sweetness that isn't sticky and a heat that doesn't overwhelm. Umami meets fruit, dark meets light, resulting in a sauce with character that never masks the meat. This exact balance is what makes it the sauce you find yourself reaching for again by your second steak.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak, pan-seared meats, and burgers\u003c\/h3\u003e\n\u003cp\u003eClassically, this steak sauce belongs with robustly seared beef: rump steak, entrecôte, or fillet, seared hot and fast. However, it is just as perfect with lamb, grilled vegetables, in a burger, or anything fresh off the hot grill. A spoonful lifts even a simple sausage to a new level, and cold on roast beef or a steak sandwich the next day, it tastes almost better than it did on the first evening.\u003c\/p\u003e\n\u003cp\u003eIts place is next to a rare rump steak, where its dark spiciness complements the meat. If you prefer something smokier, reach for the \u003ca href=\"\/en\/products\/eckart-whiskey-bbq-sauce\"\u003eWhiskey BBQ Sauce\u003c\/a\u003e; if you are looking for more fire, try the \u003ca href=\"\/en\/products\/eckart-grill-sauce-scharf\"\u003eSpicy Grill Sauce\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eHand-stirred in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind the No. 1 are Thomas Eckart and his wife Sabine Welz, who have been cooking their own sauces in Berlin since 2009 without any artificial additives. The recipe has remained the same from the very first pots to today. Their initial ideas have grown into ten varieties, ranging from mild to fiery, and the steak sauce has been there from the start.\u003c\/p\u003e\n\u003cp\u003e\"Heat and class on the table,\" says Thomas about his steak sauce, and you can tell he means it. Every bottle is stirred, seasoned, and filled by hand, with the colorful labels designed by Sabine herself, a trained designer.\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003eBBQ sauces\u003c\/a\u003e for the summer at the grill.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for the finish, not before\u003c\/h3\u003e\n\u003cp\u003eSear your steak over high heat (above 250°C), let it rest briefly, and add the sauce at the end, not before. This keeps the crust crispy and the sauce fresh. Served at room temperature around 20°C, it is perfectly smooth. Once opened, the 250 ml bottle will keep well in the refrigerator for several weeks—if it lasts that long.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071575220558,"sku":"034ECK0001","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-steak-sauce.jpg?v=1750984305"},{"product_id":"eckart-berliner-curry-sauce","title":"Berlin Curry Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eBerlin Curry Sauce with fruity heat from Berlin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Berlin Curry Sauce from Sossen Eckart is a handmade curry sauce from Berlin—fruity, spicy, and with a gently building heat. Not an industrial product from a canister, but cooked in a small artisan kitchen using only natural ingredients and plenty of Berlin attitude.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBerlin Curry Sauce\u003c\/strong\u003e is simply called No 9 at Sossen Eckart and brings the taste of the capital to your plate. Thomas Eckart has been cooking it in his small sauce workshop since 2009, using tomato puree, orange juice, onions, and spices. A sauce that belongs with a currywurst like the pavement belongs to the street.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, with gentle heat\u003c\/h3\u003e\n\u003cp\u003eAt first, you taste ripe tomato and the sweetness of orange, then the curry spice slowly follows. The heat isn't pushy; it arrives on soft soles and remains friendly on the palate. Stirred to a thick consistency, the sauce doesn't drip away but coats the sausage and fries in a rich layer.\u003c\/p\u003e\n\u003cp\u003eThat is how it gets its Berlin character: round and velvety, with a spicy depth carried by garlic, apple cider vinegar, and a hint of soy sauce. Fruity enough for hesitant eaters, spicy enough for currywurst connoisseurs. And incidentally, it's vegan.\u003c\/p\u003e\n\n\u003ch3\u003eThe classic for currywurst and far beyond\u003c\/h3\u003e\n\u003cp\u003eThe currywurst was invented in 1949 by a Berliner, Herta Heuwer, and since then, snack stands have been competing for the best sauce. This one doesn't need to shy away from the comparison: spooned thickly over a hot sausage with a pinch of curry powder on top, and your quick snack is ready.\u003c\/p\u003e\n\u003cp\u003eBut it can do more than just snack food. It also finds its place as a dip for fries, a dollop in a burger, or with stir-fried vegetables from the pan or wok. And because Eckart’s sauces don't just taste good in summer, the curry sauce also cuts a fine figure at a convivial fondue or raclette evening, as a dip for potatoes and seared meat. Even a simple cheese sandwich suddenly gets a bit of Berlin flair with a stripe of curry.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it smokier, reach for the \u003ca href=\"\/en\/products\/eckart-whiskey-bbq-sauce\"\u003espicy Whiskey BBQ Sauce\u003c\/a\u003e from the same house; for something purely fruity, go for the \u003ca href=\"\/en\/products\/eckart-tomatenketchup\"\u003ehandmade tomato ketchup\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHand-cooked in Berlin since 2009\u003c\/h3\u003e\n\u003cp\u003eBehind Sossen Eckart are Thomas Eckart and his wife Sabine Welz. In 2009, the two began cooking sauces in Berlin that taste bold yet contain no artificial additives. More than 15 years later, their initial idea has grown into ten varieties, from mild to fiery hot.\u003c\/p\u003e\n\u003cp\u003e\"Everything natural, no bullshit\" is their motto, and you can taste that they mean it. Each sauce is stirred by hand, seasoned, and bottled; the colorful label is designed by Sabine herself, a trained designer. \"Authentic and pure like Berlin,\" says Thomas Eckart about his sauce, \"all that's missing is your trusted local sausage.\"\u003c\/p\u003e\n\u003cp\u003eYou can find the \u003ca href=\"\/en\/collections\/sossen-eckart\"\u003eentire world of Sossen Eckart sauces\u003c\/a\u003e with us, from mild to fiery, along with many other \u003ca href=\"\/en\/collections\/bbq-saucen\"\u003ebarbecue sauces\u003c\/a\u003e for the summer.\u003c\/p\u003e\n\n\u003ch3\u003eShake well, the good ingredients settle\u003c\/h3\u003e\n\u003cp\u003eThe fruity note comes through best at room temperature. Give it a good shake before the first dollop, as the good ingredients like to settle at the bottom. If you like, warm a splash in the pan, and the whole kitchen will smell like a curry stand. Once opened, the 250ml bottle will keep in the fridge for several weeks—if it lasts that long, that is.\u003c\/p\u003e\n","brand":"Sossen Eckart","offers":[{"title":"250 ml","offer_id":53071575286094,"sku":"034ECK0009","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eckart-berliner-curry-sauce.jpg?v=1750984307"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/sossen-eckart-logo.png?v=1755726047","url":"https:\/\/norgutes.com\/en\/collections\/sossen-eckart.oembed","provider":"nur Gutes","version":"1.0","type":"link"}