They always go well with bratwurst and chips. And we love them even more during the barbecue season. Ketchup, mayo and mustard are the Germans' absolute favorite dips. So that you know what's inside and can choose your own ingredients, we have put together three delicious recipes for sauces - without any unnecessary sugar or additives.
Fries partner: make your own ketchup
Ingredients for 500 ml:
- 750 g fully ripe tomatoes or peeled tomatoes (tin)
- 125 g onions
- 2 cloves of garlic
- 60 g celeriac
- 3 tsp olive oil
- marjoram, lovage
- salt, paprika powder
- 6 tbsp apple or white wine vinegar
- 50 g sugar
How to make it:
Scald and peel the fresh tomatoes. Drain the canned tomatoes well. Finely dice. Peel and chop the onions, garlic and celery and sauté in hot olive oil. Add the tomatoes, 1 tbsp marjoram and 1 tbsp lovage. Season with 1/2 teaspoon each of salt and paprika powder, vinegar and sugar. Simmer for 45 minutes. Pass through a sieve. Reduce over a low heat for approx. 2 hours until creamy. add salt if necessary. bottle hot and leave to stand for at least 1 week in a cool place before serving.
With curry: add a little chopped ginger. Sauté ginger, chili, fennel with onions. Season with 3 cloves and 1 tsp coriander seeds. Use red wine vinegar instead of apple cider vinegar and season with 1-2 tbsp curry powder.
Salad specialist: Make your own mayonnaise
Ingredients for 150 g:
- 1 egg yolk
- 1 pinch of sugar
- 1 tbsp vinegar or lemon juice
- 125 ml sunflower or corn oil
- salt, pepper
This is how it's done:
Bring the egg yolks to room temperature. Beat with sugar and vinegar or lemon juice using a hand blender. Pour in the oil, first drop by drop, then in a thin stream. Keep whisking until you have a creamy mayonnaise. Season with salt and pepper.
A classic twist: for remoulade, mix the mayonnaise with mustard and pickle juice, chopped gherkins, parsley and chopped tomatoes. Cornichons, parsley and hard-boiled eggs. For the aioli, puree 4-5 peeled garlic cloves with the egg yolk and whisk.
Bratwurst companion: make your own mustard
Ingredients for 2-3 250 ml jars:
- 250 g light mustard seeds (or ready-made mustard flour)
- 20 g salt
- If desired 50 g sugar
- 150 ml white wine vinegar
This is how it's done:
Freeze the mustard seeds, grind finely or crush in a mortar. Let the mill cool down again and again. If the mustard seeds become too hot, they will lose their pungency. Mix the mustard flour, salt and sugar if necessary. Pour in vinegar and 200 ml water. Leave open for 12-24 hours to allow the mustard to ferment. Blend with a hand blender until smooth, bottle and refrigerate for 2-4 weeks to infuse.
Fruity refinement: Stir in pureed berries or canned apricots and ferment. For a milder mustard, heat everything before bottling.