Sauce 16-20 is a creamy Belgian condiment known for its gentle sweetness and subtle acidity. Built around fried onion and pepper notes, it delivers a rounded, comforting flavour that feels familiar yet distinctive.

Created by Brussels Ketjep, the sauce takes its name from a Belgian radio show and has since become a local staple. Designed for everyday use, it sits comfortably between a classic mayonnaise and a mild vegetable sauce, making it easy to pair across cuisines and moments.

Ingredients

Rapeseed oil, water, sugar, vinegar, egg yolks (free-range egg yolks, salt, glucose syrup), onions (2.5%), salt, natural extracts, pepper (0.7%), modified starch, acidifier: citric acid, pepper flavouring, stabiliser: xanthan gum, antioxidant: rosemary extract, colouring: paprika extract.

Allergens

Eggs.

Dietary information

Vegetarian. Gluten-free. Dairy-free. Halal.

Country of Origin

Belgium

Net Weight

300 ml

Quick Recipe

Simple Sandwich with Sauce 16-20

Prep

minutes

Difficulty

Easy

Serves

servings

Ingredients

Sauce 16-20
Bread
Roasted vegetables or eggs

Method

Slice the bread and prepare the filling.
Spread a generous layer of Sauce 16-20 on the bread.
Add the vegetables or eggs and assemble the sandwich.

To enjoy

Best enjoyed simply, letting the sauce bring softness and balance.

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Sauce 16-20

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Size — 300ml

300ml

Why we love it

Because it is approachable and quietly original. The flavour is soft, balanced, and immediately enjoyable, proving that a well-made sauce does not need intensity to have character.

Thoughtfully sourced

Produced in Belgium by Brussels Ketjep, Sauce 16-20 reflects a local approach to condiment-making, combining familiar ingredients with a recipe shaped by Belgian food culture and habits.

How We Use It

We use it with fries, sandwiches, and grilled vegetables. It also works well with eggs, roasted potatoes, or as a gentle sauce alongside simple plates.