{"title":"Easton Reed","description":"\u003ch2\u003eEaston Reed – American Sauces from Augsburg Production\u003c\/h2\u003e\n\u003cp\u003eEaston Reed is the gourmet line from Ryan's Specialties, a company that has been bringing American delicacies to Germany for over twenty years. The recipes bear the signature of Southern cuisine, but they are cooked in Europe. The motto on every label is: Crafted for the Love of Food.\u003c\/p\u003e\n\u003ch3\u003eBarbecue Sauces for Grill, Oven, and Pan\u003c\/h3\u003e\n\u003cp\u003eEight sauces stand side-by-side in slim 260-milliliter glass bottles, covering a range that would otherwise require searching through several shelves. Dark and smoky with molasses and roasted garlic, mild and honey-sweet for wings, sweet-spicy with red chili paste, fruity with peach or raspberry, earthy with maple syrup and smoked chipotle. Plus, the ginger-teriyaki with Japanese soy sauce, which belongs more in a wok than on the grill.\u003c\/p\u003e\n\u003ch3\u003eFine Pairings, Ketchup, and Honey Mustard\u003c\/h3\u003e\n\u003cp\u003eAlongside the sauces are the Fine Pairings in 230-gram jars, fruity companions with a high fruit content, intended for cheese boards, game, and holiday roasts. The Sweet Honey Mustard combines forty percent mustard and honey and works just as well as a dip as it does as a base for dressings. And for ketchup, Easton Reed takes its own path, with pickled bell peppers and cloves, with truffle oil, or with banana and mango.\u003c\/p\u003e","products":[{"product_id":"easton-reed-ribhouse-bbq-sauce","title":"Ribhouse BBQ Sauce","description":"\u003ch2\u003eRibhouse BBQ Sauce. Molasses, roasted garlic, and smoke from vinegar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRibhouse BBQ Sauce\u003c\/strong\u003e is a dark, thick barbecue sauce from Easton Reed based on brown sugar, tomato paste, and molasses. No smoky flavor from a bottle, no spiciness, no thin tomato ketchup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRibhouse BBQ Sauce\u003c\/strong\u003e is Easton Reed's classic barbecue sauce in a 260-milliliter bottle, whose smoky note comes from smoked spirit vinegar. The lid comes off, and the roasted garlic is the first thing that fills the room. Then comes the molasses, dark and almost licorice-like.\u003c\/p\u003e\n\n\u003cp\u003eIf you tip the bottle, you'll notice by the viscous flow that nothing has been watered down here. On a hot grill, the sauce quickly forms a shiny layer that adheres to the meat instead of dripping into the coals.\u003c\/p\u003e\n\n\u003ch3\u003eFirst sweet, then smoky, finally garlic\u003c\/h3\u003e\n\n\u003cp\u003eThe Ribhouse builds its flavor in three steps, and the garlic lingers the longest. First, the molasses works its magic, a warm sweetness with a dark edge that white sugar can't achieve.\u003c\/p\u003e\n\n\u003cp\u003eBehind it, double-concentrated tomato paste and spirit vinegar provide a counterpoint. This acidity is why the sauce still stimulates the appetite even after the third rib. Four percent pineapple juice concentrate rounds out the edges without making the sauce taste fruity.\u003c\/p\u003e\n\n\u003cp\u003eTwo percent mustard and a proportion of soy sauce provide the savory foundation underneath. You don't taste either of these as a distinct ingredient, but both are immediately missed if they're not there. The texture is syrupy and coating, no comparison to a pourable marinade.\u003c\/p\u003e\n\n\u003cp\u003eThe roasted garlic is the actual aftertaste. A raw garlic note would be pungent here and clash with the sweetness. Roasting shifts the aroma to nutty-caramel and provides a long-lasting base for everything else.\u003c\/p\u003e\n\n\u003cp\u003eWith 42 grams of sugar per 100 grams, the Ribhouse is among the sweeter barbecue sauces. Those looking for a vinegar-heavy Carolina-style sauce will find it too mild. It's also not spicy; there isn't a single chili in the recipe.\u003c\/p\u003e\n\n\u003cp\u003eTherefore, it's not a standalone solution for those who like it hot. However, it can handle a spoon of chili paste without losing its structure. If you want heat straight from the bottle, you're better off with the \u003ca href=\"\/en\/products\/easton-reed-honey-chili-barbecue-sauce\"\u003eHoney Chili Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn ribs, only in the last ten minutes\u003c\/h3\u003e\n\n\u003cp\u003eThe Ribhouse performs best as a glaze, not a marinade. Brush ribs only in the last ten minutes, otherwise the sugar will burn over direct heat and become bitter.\u003c\/p\u003e\n\n\u003cp\u003ePulled pork absorbs two to three tablespoons after pulling and binds the dry fibers back together. For burgers, a spoon on the still-hot patty is enough for the sauce to set. Chicken wings go into a bowl after cooking and are tossed with four tablespoons.\u003c\/p\u003e\n\n\u003cp\u003eBaked potatoes, corn on the cob, and sweet potato wedges can be served with it as a dip, without any further preparation. It also works in a pan if the weather doesn't cooperate on the weekend. In the oven at 180 degrees, it glazes pork belly in the last fifteen minutes.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick weeknight dinner, the ground meat variation is worth it. Sear 400 grams of ground beef. Add three tablespoons of Ribhouse and half a cup of broth, then simmer for ten minutes. On a soft bun, this makes a Sloppy Joe that would otherwise require a whole list of spices.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e One tablespoon of sauce, one tablespoon of apple cider vinegar, and a dash of water make a thinner mopping sauce for long cooking times in the smoker. The same evening becomes fruitier with the \u003ca href=\"\/en\/products\/easton-reed-peach-whiskey-sauce\"\u003ePeach Whiskey Sauce\u003c\/a\u003e, significantly milder with the \u003ca href=\"\/en\/products\/easton-reed-honey-bbq-sauce\"\u003eHoney BBQ Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eMolasses is the dark residue of sugar\u003c\/h3\u003e\n\n\u003cp\u003eMolasses is what remains when crystals are extracted from boiled sugarcane juice. A viscous, almost black syrup that no one wanted for a long time.\u003c\/p\u003e\n\n\u003cp\u003eIn this residue, everything that white sugar loses on its way to becoming a crystal accumulates. Minerals, roasted notes, and a slightly bitter edge. That's precisely why American barbecue kitchens have been reaching for it for generations. What started as a waste product of sugar refining became a fundamental ingredient for an entire family of sauces. It was cheap, too, which was a deciding factor in the 19th-century American South.\u003c\/p\u003e\n\n\u003cp\u003eOnly molasses gives a barbecue sauce its dark color and long aftertaste. Without it, you'd be left with a red tomato sauce with vinegar that's done after two bites. The name Ribhouse refers to American rib houses, where this exact type of sauce is on the table.\u003c\/p\u003e\n\n\u003cp\u003eAt Easton Reed, molasses appears three times in the recipe: in brown sugar, as a distinct ingredient at three percent, and indirectly in invert sugar syrup. The range was developed at Ryan's Specialties in Augsburg, a company that has been bringing American gourmet foods to Germany for over twenty years.\u003c\/p\u003e\n\n\u003cp\u003eThe invert sugar syrup has a technical purpose that you only notice with the second glass. Invert sugar does not crystallize because it is already broken down into fructose and glucose. A sauce with this proportion remains smooth even after weeks in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eWithout it, a granular sediment would form at the bottom of the bottle over time. That's why many homemade barbecue sauces feel sandy after a few days. The Ribhouse remains spreadable as long as the bottle is kept cool and dark.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke from vinegar instead of from flavorings\u003c\/h3\u003e\n\n\u003cp\u003eThe crucial difference to many barbecue sauces is in the last line of the ingredient list. It states smoked spirit vinegar, not smoke flavoring.\u003c\/p\u003e\n\n\u003cp\u003eThe smoke therefore enters the jar via an ingredient that already brings its own acidity. It doesn't sit on top as a separate note but combines with the vinegar. The result appears rounder and less like a cold campfire.\u003c\/p\u003e\n\n\u003cp\u003eLiquid smoke in barbecue sauces often overpowers and masks everything else. Smoked vinegar, on the other hand, remains in the background, letting molasses and garlic take the lead. This is precisely what makes the Ribhouse a sauce that can also be spread by the spoonful on a plate.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: The Ribhouse is not a universal sauce for the refrigerator. With fish, light poultry without a crust, and vegetable dishes, its sweetness masks more than it contributes. Its place is with robust meat with roasted aromas.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for a barbecue invitation, the bottle works better than another side dish. If you want to give the full range, you'll find seven more sauces in the same bottle format in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e. Together with two neighboring varieties, this makes a tasting set that will last for several barbecue evenings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sauce for all who seek not spiciness in barbecue, but dark sweetness.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673321798,"sku":"049HER0149","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-ribhouse-bbq-sauce.png?v=1787658695"},{"product_id":"easton-reed-honey-bbq-sauce","title":"Honey BBQ Sauce","description":"\u003ch2\u003eHoney BBQ Sauce. Tomato leads, honey softens.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney BBQ Sauce\u003c\/strong\u003e is Easton Reed's mild BBQ sauce, built on double-concentrated tomato paste, honey, and brown sugar. No chili, no smoky note, no dark molasses edge of classic rib sauces.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney BBQ Sauce\u003c\/strong\u003e is Easton Reed's honey-sweet BBQ sauce in a 260-milliliter glass bottle, with honey and brown sugar sharing the sweetness in equal measure. The name puts honey first, and that's where the misunderstanding begins.\u003c\/p\u003e\n\n\u003cp\u003eAt seven percent, honey is only in fourth place in the recipe. Eighteen percent double-concentrated tomato paste is clearly ahead. So, when you open the bottle, you first smell cooked tomato.\u003c\/p\u003e\n\n\u003cp\u003eThe honey only appears on the palate, as a soft blanket over a very concentrated fruit. This order is not a detail for label readers. It determines what the sauce pairs well with and what it doesn't.\u003c\/p\u003e\n\n\u003ch3\u003eFirst tomato, then honey, finally cumin\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is savory, not sweet. The sauce is thick and reddish-brown, falling from the spoon and staying where you put it. The sweetness comes a little later.\u003c\/p\u003e\n\n\u003cp\u003eOn hot grilled food, it tightens in two to three minutes and becomes shiny. It doesn't run into the coals because its water content remains low. This makes it a glaze, not a pourable marinade.\u003c\/p\u003e\n\n\u003cp\u003eHoney and brown sugar each stand at seven percent. Honey brings floral notes and a round softness, while brown sugar adds a subtle molasses edge. This creates a sweetness with two layers instead of a flat sugary sweetness.\u003c\/p\u003e\n\n\u003cp\u003eApple cider vinegar and citric acid counteract from below. Without this acidity, 56 grams of sugar per 100 grams would stick to the mouth. This way, despite its richness, the sauce remains vibrant and keeps you wanting more even after the third wing.\u003c\/p\u003e\n\n\u003cp\u003eGarlic and onion powder provide the savory foundation underneath. You don't taste either as a distinct ingredient. However, both would be immediately missed if they weren't there, as the sauce would then only taste sweet and sour.\u003c\/p\u003e\n\n\u003cp\u003eFinally, there's cumin, warm and slightly earthy. It is the only true spice accent in the bottle and cannot be ignored. Those who fundamentally avoid cumin will not warm to this sauce.\u003c\/p\u003e\n\n\u003cp\u003eIt is not spicy at any point; the recipe contains no chili. Those who expect heat directly from the bottle will find it too bland. For spicy eaters, it is not a solution on its own, but a base.\u003c\/p\u003e\n\n\u003ch3\u003eFrom brush to poultry, from spoon to pan\u003c\/h3\u003e\n\n\u003cp\u003eIts greatest strength is poultry. Light meat carries the sweetness without being overwhelmed by it. Brush chicken thighs at 180 degrees twice in the last twelve minutes.\u003c\/p\u003e\n\n\u003cp\u003eAfter cooking, chicken wings are tossed with three tablespoons in a bowl. Corn on the cob, baked potatoes, and roasted cauliflower can handle it as a side dip. For burgers, one spoonful on the still-hot patty is enough.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dinner, the marinade is worthwhile. Two tablespoons of sauce, one tablespoon of soy sauce, and one teaspoon of water are enough for 500 grams of chicken breast cubes. Let it marinate for an hour, then sear in the pan and deglaze with water.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce also has its place when cold. Two tablespoons stirred into three tablespoons of yogurt make a mild dip for crudités and flatbread. A spoonful in potato salad replaces ketchup and also brings the cumin note.\u003c\/p\u003e\n\n\u003cp\u003eHowever, with beef and strong roasted aromas, it recedes into the background. There, the dark sweetness of the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eclassic rib sauce\u003c\/a\u003e goes much further. Heat directly from the bottle is provided by the \u003ca href=\"\/en\/products\/easton-reed-honey-chili-barbecue-sauce\"\u003eHoney Chili BBQ Sauce\u003c\/a\u003e based on the same recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Never put the sauce directly over open coals. With direct heat, the sugar burns in less than two minutes and becomes bitter. This doesn't happen on the indirect side of the grill.\u003c\/p\u003e\n\n\u003ch3\u003eCumin distinguishes it from ketchup\u003c\/h3\u003e\n\n\u003cp\u003eCumin is the smallest ingredient here with the biggest impact. It's at the end of the recipe and still determines which category the sauce belongs to.\u003c\/p\u003e\n\n\u003cp\u003eIts flavor comes from cuminaldehyde, the dominant essential oil of the seeds. The substance is fat-soluble and heat-stable. When cooked down, it therefore distributes throughout the sauce instead of evaporating above the pot.\u003c\/p\u003e\n\n\u003cp\u003eIn American barbecue kitchens, cumin is a standard ingredient, but it is rare in German tomato sauces. Exactly this shift explains the effect on the first spoonful: the sauce starts familiar and ends up foreign.\u003c\/p\u003e\n\n\u003cp\u003eThe second technical question lies in the word \"double concentrated.\" Single tomato paste has about 14 percent dry matter, double concentrated about twice that. So, the same amount contains significantly more tomato and significantly less water.\u003c\/p\u003e\n\n\u003cp\u003eThis concentration provides the savory depth that a ketchup made from thinner paste cannot achieve. It is also the reason why the sauce does not require meat broth or soy sauce. The tomato takes on this role alone.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe was developed at Ryan's Specialties in Augsburg, and it serves as the baseline for the entire range. It is not a toned-down version of a stronger sauce, but rather their common starting point.\u003c\/p\u003e\n\n\u003cp\u003eIt foregoes chili, smoke, and molasses as a distinct ingredient. Everything that defines the stronger sisters is omitted here. What remains is the common base of concentrated tomato, honey, and apple cider vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for a table with mixed preferences\u003c\/h3\u003e\n\n\u003cp\u003eIts true value becomes apparent when many people eat at the same grill. Spice divides a table, sweetness does not.\u003c\/p\u003e\n\n\u003cp\u003eA mild sauce can be made spicier, but a spicy one cannot be made milder. Half a teaspoon of chili paste in your own small dish is enough for those who like it livelier. The reverse does not work.\u003c\/p\u003e\n\n\u003cp\u003eWith 0.41 grams of salt per 100 grams, it is at the lower end of its kind. This makes it a quiet accompaniment when already salted rubs and marinades are involved. Salty sauces quickly add too much when combined with seasoned meat.\u003c\/p\u003e\n\n\u003cp\u003ePrecisely for this reason, it is also the more practical sauce for further processing. Those who use it as a base for their own mixtures still have room to maneuver when re-seasoning. With an already salty sauce, this room is missing.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: as the sole sauce for an entire evening, it quickly becomes monotonous. It lacks the counterpoint that smoke, acidity, or fruit provide in the stronger varieties. It plays better alongside a second bottle.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for a barbecue invitation, it's a safe choice if you don't know the guests. If you want to give the full range, pair it with two stronger bottles from the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA barbecue sauce for those who seek sweetness and savoriness, and prefer to adjust the spiciness themselves at the table.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673354566,"sku":"049HER0150","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-honey-barbecue-sauce.png?v=1787658698"},{"product_id":"easton-reed-honey-chili-barbecue-sauce","title":"Honey Chili Barbecue Sauce","description":"\u003ch2\u003eHoney Chili Barbecue Sauce. Five percent chili paste, cooked in rather than sprinkled on.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney Chili Barbecue Sauce\u003c\/strong\u003e is Easton Reed's sweet and spicy BBQ sauce with salted red chili, honey, and concentrated tomato. Not a burning hot sauce, no vinegary heat, no chili powder on a finished sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney Chili Barbecue Sauce\u003c\/strong\u003e is Easton Reed's spicy honey sauce in a 260-milliliter glass bottle, with five percent chili paste already cooked into the pot. The recipe solves a problem that accompanies many barbecue evenings.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who tries to add heat to a mild sauce themselves struggles with distribution. Chili powder hardly dissolves in a thick sauce and remains as a lump on the surface.\u003c\/p\u003e\n\n\u003cp\u003eOne bite burns, the next tastes like nothing. Sharp vinegar sauces, on the other hand, bring an acidity that can overwhelm the honey. A cooked-in paste, however, distributes evenly throughout the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eThe heat comes late and lingers at the back\u003c\/h3\u003e\n\n\u003cp\u003eThe flavor profile follows a fixed sequence. First, the honey works, soft and round, directly followed by the concentrated tomato with its fruit acidity.\u003c\/p\u003e\n\n\u003cp\u003eOnly after one to two seconds does the chili kick in. It doesn't sting the nose or hit the tip of the tongue, but settles as warmth in the back of the throat. It remains there for about half a minute.\u003c\/p\u003e\n\n\u003cp\u003eThis delay has a practical advantage when eating. You taste the first bite completely before the heat sets in, thus still perceiving the fruit and seasoning.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the sauce is dark red and thick, with visible chili flakes. It drips slowly from the spoon and forms a glistening layer on hot meat within minutes.\u003c\/p\u003e\n\n\u003cp\u003eCumin provides a warm, slightly earthy undertone to everything, giving the sauce its savory foundation. Garlic and onion powder support it from below, without individually standing out.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for real heat will not find it here. The sauce is at the lower end of what spice lovers would consider an introduction. It warms, it doesn't burn, and nobody needs a glass of water for it.\u003c\/p\u003e\n\n\u003cp\u003eWith 54 grams of sugar per 100 grams, it also remains a distinctly sweet sauce. Those expecting a tart, vinegar-forward heat will find it too mild. The chili here is in the second row, not the first.\u003c\/p\u003e\n\n\u003ch3\u003eFor pork, halloumi, and the wok\u003c\/h3\u003e\n\n\u003cp\u003eIt performs best where fat is involved. Fat binds the heat and makes it rounded, which is why the sauce pairs better with pork belly, spare ribs, and crackling roast than with lean meat.\u003c\/p\u003e\n\n\u003cp\u003eSpare ribs get two brushings in the last ten minutes. Chicken wings are tossed with three tablespoons after cooking. Grilled halloumi tolerates a teaspoon directly on the hot slice.\u003c\/p\u003e\n\n\u003cp\u003eIn the pan, it becomes a glaze for vegetables. Add two tablespoons to 400 grams of sautéed bell pepper and onion strips and let everything simmer for two minutes. The sugar will coat the vegetables like a lacquer.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dinner, it serves as the base for a pasta sauce. Three tablespoons of sauce, half a cup of broth, and a teaspoon of apple cider vinegar make a glaze for pan-fried chicken strips. Let it simmer for ten minutes, then pour over wide tagliatelle.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese platter, it works well alongside young semi-hard cheese and cream cheese. A spoonful next to roasted cashews or grilled pineapple slices finds an echo in their sweetness. With fish and delicate seafood, however, it masks more than it contributes.\u003c\/p\u003e\n\n\u003cp\u003eCompletely without heat, the \u003ca href=\"\/en\/products\/easton-reed-honey-bbq-sauce\"\u003emild honey BBQ sauce\u003c\/a\u003e from the same range offers an alternative. For a smoky rather than fruity evening, try the \u003ca href=\"\/en\/products\/easton-reed-maple-chipotle-sauce\"\u003emaple chipotle sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir one tablespoon of sauce into four tablespoons of natural yogurt. The milk fat neutralizes the heat and creates a dip that even works for sensitive eaters at the table.\u003c\/p\u003e\n\n\u003ch3\u003eCapsaicin is fat-soluble, water doesn't help\u003c\/h3\u003e\n\n\u003cp\u003eSpiciness is strictly speaking not a taste, but a sensation. This is caused by capsaicin, the pungent compound in chili peppers, which binds to heat receptors in the mouth.\u003c\/p\u003e\n\n\u003cp\u003eThese receptors signal heat, even though nothing is hot. This is precisely why spiciness builds up with a delay and fades slowly, while sweetness or acidity are immediate and disappear immediately.\u003c\/p\u003e\n\n\u003cp\u003eCapsaicin does not dissolve in water, but in fat and alcohol. A glass of water distributes the substance in the mouth instead of removing it. A spoonful of yogurt, a piece of cheese, or a slice of bread work significantly better.\u003c\/p\u003e\n\n\u003cp\u003eThis same property leads to a tip for the kitchen. Leftover sauce is difficult to remove from boards and hands with warm dishwater, but very easy with a little oil.\u003c\/p\u003e\n\n\u003cp\u003eThe salt in this recipe is also no coincidence. At 0.81 grams per 100 grams, it is twice as high as in the mild sister sauce.\u003c\/p\u003e\n\n\u003cp\u003eSalt sharpens the perception of all taste stimuli and makes the comparatively small amount of chili more noticeable. Without this proportion, the recipe would have to use more chili to create the same impression.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce was developed at Ryan's Specialties, a delicatessen in Augsburg's Martinipark. That the range stops at five percent chili paste is a conscious decision and not a random outcome of the recipe.\u003c\/p\u003e\n\n\u003cp\u003eA sauce with double the amount of chili would be easier to produce, but harder to use. It would work as a dip, but would overpower everything else when glazing. Therefore, the range has so far refrained from an explicitly hot level.\u003c\/p\u003e\n\n\u003ch3\u003eSweetness and heat from one bottle\u003c\/h3\u003e\n\n\u003cp\u003eIts special case is its dual role. Most BBQ sauces opt for one direction; this one covers two needs with one go.\u003c\/p\u003e\n\n\u003cp\u003eThis saves a bottle on the table and a step in the kitchen. Anyone who otherwise mixes a mild sauce with a spicy one can save themselves the measuring and still achieve the same strength every time.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: The sauce is open upwards, but not downwards. While spiciness can be softened with yogurt or a mild sauce, it cannot be completely removed.\u003c\/p\u003e\n\n\u003cp\u003eFor a table with very young children, therefore, a second, mild bottle should be placed alongside it. For everyone else, it is the sauce that can carry a barbecue evening all on its own.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the bottle should be stored cool and dark in the refrigerator. The high sugar content keeps the sauce stable for weeks, but the chili pieces will settle at the bottom over time. A short shake before each use is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for people who enjoy spice but don't make a competition out of it. Alongside two milder varieties from the \u003ca href=\"\/en\/collections\/grill-und-bbq-saucen\"\u003egrilling and BBQ sauces\u003c\/a\u003e shelf, it makes a set with a clear progression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA BBQ sauce for all those for whom mild sauces are too bland and spicy sauces too loud.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673387334,"sku":"049HER0151","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-honey-chili-sauce.png?v=1787658699"},{"product_id":"easton-reed-maple-chipotle-sauce","title":"Maple Chipotle Sauce","description":"\u003ch2\u003eMaple Chipotle Sauce. Maple syrup, smoked chili, and a spoon of curry powder.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMaple Chipotle Sauce\u003c\/strong\u003e is Easton Reed's smoky-spicy barbecue sauce with maple syrup, ground chipotle chili, and molasses. No liquid smoke, no pure sweet sauce, no fiery hot sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMaple Chipotle Sauce\u003c\/strong\u003e is Easton Reed's maple chipotle sauce in a 260-milliliter glass bottle, whose smoke note comes solely from the smoked chili. Within the range, it is best classified by its source of sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThree dark sauces from the house have different sweeteners. The classic rib sauce gets its depth from molasses, the honey version from blossom honey, and this one from maple syrup, accounting for four percent.\u003c\/p\u003e\n\n\u003cp\u003eMolasses tastes mineral and slightly bitter, honey floral and round. Maple syrup lies in between: caramel-like, with a woody edge that neither of the other two possesses. This edge carries the entire sauce.\u003c\/p\u003e\n\n\u003ch3\u003eLess sweet than its sisters\u003c\/h3\u003e\n\n\u003cp\u003eWith 43 grams of sugar per 100 grams, it is the most restrained of the dark sauces. The difference to the honey varieties is a good ten grams, and that is clearly noticeable.\u003c\/p\u003e\n\n\u003cp\u003eThe freed-up space goes to the spices. Paprika powder, roasted onion, soy sauce, and curry powder get room that a sweeter recipe would take away from them.\u003c\/p\u003e\n\n\u003cp\u003eIn the jar, the sauce is dark brown and velvety, with a slight sheen from the invert sugar syrup. It falls heavily from the spoon and stays on the meat without running off.\u003c\/p\u003e\n\n\u003cp\u003eThe smoke of the chipotle lies over everything, dry and leathery, more like a burnt-down fire than fresh smoke. It comes immediately and stays until the end.\u003c\/p\u003e\n\n\u003cp\u003eBeneath it, the maple syrup works with a soft, caramel-like sweetness. Molasses and brown sugar give it depth, while spirit vinegar counters from below, preventing the sauce from feeling cloying.\u003c\/p\u003e\n\n\u003cp\u003eThe soy sauce works invisibly in the background. It provides the salty-savory base that a pure tomato sauce cannot achieve, and never stands out as an ingredient itself.\u003c\/p\u003e\n\n\u003cp\u003eFinally, the curry powder with turmeric and coriander seeds makes an appearance. This warm, slightly earthy spice is unusual in a barbecue sauce and sets it apart from any commercial smoke sauce.\u003c\/p\u003e\n\n\u003cp\u003eIt is not spicy in the true sense. Chipotle and cayenne pepper are both below one percent and provide a slight warmth in the aftertaste, nothing more.\u003c\/p\u003e\n\n\u003cp\u003eThose who expect a sauce with significant heat will find it too tame. And those who fundamentally dislike smoke will find no entry point here, because the smoky note cannot be masked or cooked away.\u003c\/p\u003e\n\n\u003ch3\u003eOn pork belly, bean pot, and roasted pumpkin\u003c\/h3\u003e\n\n\u003cp\u003eIt is the sauce for anything that can handle both roasted flavors and sweetness. Pork belly, spareribs, and pulled pork are its most obvious applications.\u003c\/p\u003e\n\n\u003cp\u003eBrush ribs only in the last ten minutes, otherwise the sugar will burn over direct heat. Pork belly slices from the oven get two applications at 180 degrees in the last quarter of the cooking time.\u003c\/p\u003e\n\n\u003cp\u003eIts second strength is vegetables with their own sweetness. Roasted pumpkin, sweet potato wedges, and corn on the cob are tossed with two tablespoons after cooking. Roasted carrots also tolerate it well.\u003c\/p\u003e\n\n\u003cp\u003eIn a pot, it replaces a whole list of spices. Stir three tablespoons into 400 grams of drained white beans, add half a cup of broth, and let everything simmer gently for twenty minutes. This yields a bean pot with a smoky note without bacon.\u003c\/p\u003e\n\n\u003cp\u003ePulled chicken gets color and seasoning in one step. Two to three tablespoons after shredding are enough for 500 grams of meat and bind the dry fibers together again. On a soft bun with coleslaw, this is a complete meal.\u003c\/p\u003e\n\n\u003cp\u003eHowever, it does not go well with light fish and delicate salads. Its smoke covers everything that defines the dish.\u003c\/p\u003e\n\n\u003cp\u003eThe same barbecue evening becomes more classic and darker with the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003emolasses rib sauce\u003c\/a\u003e, or fruitier with the \u003ca href=\"\/en\/products\/easton-reed-peach-whiskey-sauce\"\u003epeach whiskey sauce\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e One tablespoon of sauce, one teaspoon of mustard, and a splash of water create a thinner mixture for basting during long cooking times. This way, the smoky note remains present for hours even at low temperatures.\u003c\/p\u003e\n\n\u003ch3\u003eForty liters of sap yield one liter of syrup\u003c\/h3\u003e\n\n\u003cp\u003eMaple syrup is not formed in the tree, but in the pot. In spring, a clear, barely sweet sap with about two percent sugar runs from the trunk.\u003c\/p\u003e\n\n\u003cp\u003eOnly hours of boiling down turn it into syrup. Around forty liters of sap yield one liter of finished maple syrup, which reaches its point at about 104 degrees.\u003c\/p\u003e\n\n\u003cp\u003eAt this heat, the roasted notes that define the syrup are created. Nothing of this is tasted in the raw sap, and that's exactly why maple syrup tastes like caramel and not like tree.\u003c\/p\u003e\n\n\u003cp\u003eThe color grades from light to very dark indicate how late in the season the harvest took place. Late, dark syrups have more roasted notes and less subtlety, and for a barbecue sauce, these are exactly the right choice.\u003c\/p\u003e\n\n\u003cp\u003eThe second special point lies in the curry powder, and it is no coincidence. Fenugreek, one of the ingredients in the mixture, contains the same aroma compound that is also found in maple syrup.\u003c\/p\u003e\n\n\u003cp\u003eThis substance is called sotolon, and in high concentrations, it smells distinctly of maple. Curry powder and maple syrup thus share a fragrance note, which explains their connection in this sauce.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe was developed at Ryan's Specialties in Augsburg, and it is cooked in Europe. The choice of a European curry powder in an American barbecue sauce is the most idiosyncratic decision of the entire range.\u003c\/p\u003e\n\n\u003cp\u003eIt clearly comes from a kitchen and not from a marketing plan. If you go through the other recipes of the house, you will not find a comparable borrowing anywhere else.\u003c\/p\u003e\n\n\u003ch3\u003eA spice cabinet from two continents\u003c\/h3\u003e\n\n\u003cp\u003eWhat fundamentally distinguishes this sauce from other smoke sauces is the origin of its components. Maple comes from northern North America, chipotle from Mexico, and the curry powder from European spice cuisine.\u003c\/p\u003e\n\n\u003cp\u003eThree traditions in one bottle may sound arbitrary, but here they create a coherent picture. The common denominator is the roasted note that all three bring.\u003c\/p\u003e\n\n\u003cp\u003eMaple syrup gets it during boiling down, the chili in the smoke, the curry powder during the roasting of the seeds. Three different paths lead to related aromas, and the recipe is built precisely on this.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: It is not suitable as an all-purpose sauce for the refrigerator. It is too unique to stand casually next to fries and demands a dish that can stand up to it.\u003c\/p\u003e\n\n\u003cp\u003eFor a menu, it can also be carried through several courses. It glazes the main course, seasons a side dish of roasted vegetables, and still fits perfectly next to a matured hard cheese at the end.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for people who already have a range of barbecue sauces in their cupboard. If you want to give a range of flavors, you will find calmer and fruitier neighbors in the same bottle format in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA barbecue sauce for those who appreciate smoke and like to discover something unexpected when seasoning.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673420102,"sku":"049HER0152","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-maple-chipotle-sauce.png?v=1787658702"},{"product_id":"easton-reed-peach-whiskey-sauce","title":"Peach Whiskey Sauce","description":"\u003ch2\u003ePeach Whiskey Sauce. More onion than peach, brighter than any rib sauce.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Whiskey Sauce\u003c\/strong\u003e is Easton Reed's fruity barbecue sauce made from peach puree, reduced onion puree, and roasted garlic. Not a dark smoke sauce, not a sweet fruit compote, not a spicy chili sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Whiskey Sauce\u003c\/strong\u003e is Easton Reed's bright barbecue sauce in a 260-milliliter glass bottle, in which peach and onion are cooked together. Its appearance begins in the final minutes on the grill.\u003c\/p\u003e\n\n\u003cp\u003eThe chicken is almost done, the brush goes over the skin a second time. The sauce sets within a minute and begins to shine.\u003c\/p\u003e\n\n\u003cp\u003eWhat rises from it smells of warm stone fruit and roasted onion, not smoke. Anyone who expects a barbecue sauce to be dark will ask the first question at this point.\u003c\/p\u003e\n\n\u003ch3\u003eBright in the glass, savory on the palate\u003c\/h3\u003e\n\n\u003cp\u003eThe color is a warm amber with visible fruit fibers. Next to the dark sauces in the range, it almost looks like a chutney, and that's not a wrong impression.\u003c\/p\u003e\n\n\u003cp\u003eIt falls off the spoon a little more easily than the molasses varieties, but remains thick enough to adhere to vertical surfaces. It can be spread evenly with a brush without leaving lumps.\u003c\/p\u003e\n\n\u003cp\u003eThe peach announces itself first, juicy and round, with the sweetness of a fully ripe fruit. Lemon juice and apple cider vinegar immediately counteract it, preventing it from tipping into jamminess.\u003c\/p\u003e\n\n\u003cp\u003eBeneath it lies the onion, and it is the true base of this sauce. Long simmering has removed its sharpness and given it a dark, almost malty sweetness instead.\u003c\/p\u003e\n\n\u003cp\u003eRoasted garlic forms a nutty base underneath, without standing out individually. The whiskey provides a scent trail of wood, malt, and a faint vanilla note that grounds the peach.\u003c\/p\u003e\n\n\u003cp\u003eThis proportion is deliberately kept small and is far back in the recipe. The whiskey is not meant to be recognizable, but to give the fruit a depth it wouldn't have on its own.\u003c\/p\u003e\n\n\u003cp\u003eFinally, the pepper announces itself. Black pepper provides a dry edge, cayenne pepper a narrow warmth that lingers for about ten seconds and then disappears.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is therefore not spicy, and it's also not suitable as a fruit sauce for a sweet dish. Its 52 grams of sugar per 100 grams are balanced against a savory framework.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a pure peach note, as found in a jam jar, will find it too spicy. The onion is indispensable; in terms of quantity, it even precedes the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eFor anything with skin and crust\u003c\/h3\u003e\n\n\u003cp\u003eIts best place is meat with a crispy surface. Chicken thighs, duck breast, and pork loin take the sauce as a glaze, applied in the last eight to ten minutes.\u003c\/p\u003e\n\n\u003cp\u003eFor poultry, two thin applications are better than one thick one. The first soaks in, the second remains as a shiny layer and browns without burning.\u003c\/p\u003e\n\n\u003cp\u003eA spoonful next to fried liver is an old kitchen trick that still works. It is equally convincing alongside pork belly, grilled cheese, and pan-fried apricot halves.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick weeknight meal, the pan version is worthwhile. Brown 400 grams of pork fillet medallions and remove them. Add three tablespoons of sauce and half a cup of broth to the pan drippings, reduce for five minutes, then return the meat.\u003c\/p\u003e\n\n\u003cp\u003eUsed cold, it forms the base of a dressing. Two tablespoons of sauce, one tablespoon of apple cider vinegar, and three tablespoons of neutral oil make a vinaigrette for robust leafy salads with bacon or goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese platter, it takes on the role usually played by a chutney. Alongside semi-hard cheese and blue cheese, it brings both fruit and acidity.\u003c\/p\u003e\n\n\u003cp\u003eAnyone wishing to pursue this direction further will find the darker relative in the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eOnion Fig Sauce\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003eCranberry Pairing\u003c\/a\u003e from the same house, however, is intended purely for the cheese board.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Over direct heat, it burns faster than the dark varieties because its fruit sugar caramelizes earlier. Place the meat on the indirect side of the grill for glazing.\u003c\/p\u003e\n\n\u003ch3\u003eFifteen percent onion is more than peach\u003c\/h3\u003e\n\n\u003cp\u003eA look at the quantities reverses the image portrayed by the product name. Onion puree accounts for fifteen percent of the recipe, peach puree for eleven.\u003c\/p\u003e\n\n\u003cp\u003eThe onion is thus the largest single ingredient after sugar. It provides not only seasoning, but a significant portion of the sweetness that many attribute to the peach.\u003c\/p\u003e\n\n\u003cp\u003eRaw onions taste sharp because sulfur-containing compounds are released when cut. These substances are volatile and break down under heat, which is why a long-cooked onion no longer has any bite.\u003c\/p\u003e\n\n\u003cp\u003eAt the same time, something else happens. Onions store their reserves as fructans, long chains of fructose that themselves taste hardly sweet.\u003c\/p\u003e\n\n\u003cp\u003eDuring simmering, these chains break down and release free fructose. A sharp bulb thus becomes a sweet mass, entirely without added sugar.\u003c\/p\u003e\n\n\u003cp\u003eIn parallel, the Maillard reaction occurs between sugar and protein components of the onion. It creates the brown color and malty roasted notes that give this sauce its savory base.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe is built precisely on this. Without the reduced onion, all that would remain would be a sweet peach puree with vinegar, which would be finished after two bites.\u003c\/p\u003e\n\n\u003cp\u003eThe range was developed by Ryan's Specialties in Augsburg, a company whose assortment includes chutneys and cheese accompaniments in addition to barbecue sauces. This bottle clearly stands at the interface between both shelves.\u003c\/p\u003e\n\n\u003ch3\u003eCloser to chutney than to rib sauce\u003c\/h3\u003e\n\n\u003cp\u003eIts special position in the range is not a matter of taste, but of construction. All other varieties start with tomato; this one starts with fruit and onion.\u003c\/p\u003e\n\n\u003cp\u003eTomato paste is only in fifth place here and provides color and acidity instead of a base. That's why the sauce also works where a classic barbecue sauce would be out of place.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: it is too light for robust beef with dark roasted aromas. There, it would be overpowered rather than contributing anything.\u003c\/p\u003e\n\n\u003cp\u003eIt also falls short as the only sauce for a barbecue evening. Its fruit is so distinct that after the third plate, it feels familiar and loses its excitement.\u003c\/p\u003e\n\n\u003cp\u003eHowever, next to a dark, savory bottle, it wins out. The alternation between smoke and fruit keeps the palate awake over a long evening, and the two sauces do not interfere with each other.\u003c\/p\u003e\n\n\u003cp\u003eFor a cheese platter, do not serve it straight from the refrigerator. At room temperature, the fruit opens up significantly; when cold, the acidity primarily remains. Taking it out of the refrigerator twenty minutes beforehand is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for hosts who take cheese and wine more seriously than the grill. Alongside two jars from the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutney\u003c\/a\u003e shelf, it makes for a board that requires no further preparation.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA barbecue sauce for anyone who appreciates fruit with meat but still doesn't want to forgo a savory base.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673452870,"sku":"049HER0153","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-peach-whisky-sauce.png?v=1787658705"},{"product_id":"easton-reed-raspberry-chipotle-sauce","title":"Raspberry Chipotle Sauce","description":"\u003ch2\u003eRaspberry Chipotle Sauce. Raspberry first, smoked chili behind, barely any heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Chipotle Sauce\u003c\/strong\u003e is a deep red fruit sauce from Easton Reed made with raspberry puree, brown sugar, and ground chipotle chili. Not a spicy salsa, not a chili dip, not a tomato-heavy barbecue sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Chipotle Sauce\u003c\/strong\u003e is Easton Reed's raspberry sauce in a 260-milliliter bottle, whose smoky note comes from ground chipotle chili. The word chipotle on the label creates a false expectation. Anyone who waits for heat after the first spoon will wait in vain.\u003c\/p\u003e\n\n\u003cp\u003eWhat comes instead is smoke. The chili content is less than one percent and acts as an aroma, not as heat. The berry leads, with its acidity and small seeds between the teeth.\u003c\/p\u003e\n\n\u003cp\u003eIf you tilt the bottle, you'll see a sauce that slowly flows and clings to the edge of the spoon. It's built like a concentrate, not a dressing.\u003c\/p\u003e\n\n\u003ch3\u003eLess than one percent chili, and still it tastes smoky\u003c\/h3\u003e\n\n\u003cp\u003eThe smoke in this bottle comes with almost no heat because the chipotle is dried and ground. Its aroma fully survives the smoking process. Its heat, however, is distributed over a tiny amount of powder.\u003c\/p\u003e\n\n\u003cp\u003eWhen opened, ripe berry is initially present in the room, without the perfumed tone that raspberry syrup often brings. The smoke registers later and further back on the palate.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the sauce is deep red and viscous, significantly darker than a raspberry jelly. Raspberry puree leads the recipe at 22 percent. You immediately taste this in an acidity that no other barbecue sauce offers.\u003c\/p\u003e\n\n\u003cp\u003eBrown sugar at 15 percent adds a molasses edge underneath. Double concentrated tomato paste remains in the background, providing color and depth without the sauce tasting like tomato. Lemon juice and apple cider vinegar keep the overall profile bright.\u003c\/p\u003e\n\n\u003cp\u003eCinnamon and ginger only appear in the aftertaste, as a warm curve rather than a distinct spice. Black pepper and paprika provide the finishing touch. The sequence is fruit, smoke, warmth, and it remains stable throughout the entire spoon.\u003c\/p\u003e\n\n\u003cp\u003eWith 40 grams of sugar per 100 grams, the sauce is designed to be sweet. Those looking for a tart, unsweetened berry sauce for game will find it too mild. For those who like it hot, it's not a candidate anyway.\u003c\/p\u003e\n\n\u003ch3\u003eBetter suited next to goat cheese than on the grill\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce performs best cold, straight from the bottle, alongside an acidic cheese. A tablespoon next to fresh goat cheese or young sheep's cheese is enough for an entire platter.\u003c\/p\u003e\n\n\u003cp\u003eBaked Camembert gets two tablespoons in the middle as soon as it comes out of the oven. With turkey and duck, it takes on the role of cranberries, bringing more spice to the plate.\u003c\/p\u003e\n\n\u003cp\u003eFor oven-roasted poultry, brush the sauce on only during the last ten minutes. At 180 degrees, it forms a glossy layer before the sugar loses its color.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick appetizer, two ingredients are enough. Spread 200 grams of fresh goat cheese on toasted sourdough bread and add a tablespoon of sauce. A few roasted pecans, and the plate needs nothing more.\u003c\/p\u003e\n\n\u003cp\u003eSweet potato wedges and fried halloumi can handle it as a dip. One tablespoon of sauce, one tablespoon of white wine vinegar, and three tablespoons of oil make a vinaigrette for lamb's lettuce with walnuts and pear.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich with cold roast meat, it holds the bread together and replaces mustard and mayonnaise in one step. Stirred into cream cheese, two tablespoons per 200 grams, it makes a spread.\u003c\/p\u003e\n\n\u003cp\u003eIt also works on grilled chicken thighs, but as a side dish in a small bowl. Over an open flame, the fruit loses its freshness long before the meat is cooked.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e It's not suitable as a marinade, its sugar content is too high for that. The cheese platter becomes darker and more savory with the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig and Onion Sauce\u003c\/a\u003e, and significantly smokier and built around maple syrup is the \u003ca href=\"\/en\/products\/easton-reed-maple-chipotle-sauce\"\u003eMaple Chipotle Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eChipotle is a jalapeño with a smoky past\u003c\/h3\u003e\n\n\u003cp\u003eA chipotle is not a distinct chili variety, but a jalapeño that has gone two steps further. It remains on the plant until it has turned from green to deep red.\u003c\/p\u003e\n\n\u003cp\u003eAfter that, it is placed in a smokehouse for several days, traditionally over wood. During this process, it loses most of its water and shrinks to a fraction of its weight. What remains is concentrated fruit with smoke infused within.\u003c\/p\u003e\n\n\u003cp\u003eIn Mexico, two types are distinguished. The Morita is smoked for a shorter period, remains dark red, and tastes distinctly fruity. The Meco smokes longer, turns gray-brown, and has a significantly tarter tone.\u003c\/p\u003e\n\n\u003cp\u003eHere, ground chipotle is in the recipe, not pickled chili in adobo. The difference is palpable: adobo would additionally bring vinegar, tomato, and oregano, pushing the raspberry from its place.\u003c\/p\u003e\n\n\u003cp\u003ePrecisely for this reason, the fruit remains leading here, with the smoke behind it. Soy sauce and sea salt provide the savory foundation that a pure berry sauce would lack. Modified cornstarch binds it enough to stay on the bread.\u003c\/p\u003e\n\n\u003cp\u003eThis smoky note cannot be replicated by any other method. Fresh jalapeño provides heat without depth, smoke flavor from a bottle sits on top like a foreign object. Only the dried fruit brings both in one piece.\u003c\/p\u003e\n\n\u003cp\u003eBehind the name Easton Reed is Ryan's Specialties in Augsburg. Of the eight sauces in the same bottle format, three belong to the fruity side of the range, and this one is the furthest out.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit sauce designed for the cheese board\u003c\/h3\u003e\n\n\u003cp\u003eThe product type \"barbecue sauce\" only half describes this bottle. It sits on the shelf among the dark barbecue sauces, but its real place is the board with cheese, bread, and nuts.\u003c\/p\u003e\n\n\u003cp\u003eIt differs from a chutney in texture. There are no fruit pieces or onion cubes here, but a smooth mass that can be spread with a spoon and spread with a knife.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: as the only sauce in the refrigerator, it's too specialized. It contributes little to beef with a roasted crust, fries, or fried fish; it lacks the savory base there.\u003c\/p\u003e\n\n\u003cp\u003eThe shelf life after opening also speaks for the cheese board. In the refrigerator, the sauce remains spreadable for weeks because sugar and acid work together. It doesn't dry out into a crust at the bottle neck.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for an evening with cheese and wine, the bottle works better than another type of cheese. Two neighboring varieties from the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed range\u003c\/a\u003e next to it, and the board needs no further preparation.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePlace the bottle next to the goat cheese, and the platter will be fine with fresh bread alone.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673616710,"sku":"049HER0154","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-raspberry-chipotle-sauce.png?v=1787658707"},{"product_id":"easton-reed-apple-onion-fig-sauce","title":"Apple Onion Fig Sauce","description":"\u003ch2\u003eApple Onion Fig Sauce. Black fig, onion, and balsamic, slowly reduced.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Onion Fig Sauce\u003c\/strong\u003e is an almost black fruit-and-onion sauce by Easton Reed, made from fig puree, apple, and balsamic vinegar. Not a chunky chutney, not a barbecue sauce, not a sweet fruit jelly.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Onion Fig Sauce\u003c\/strong\u003e is Easton Reed's fig-onion sauce in a 260-milliliter bottle, made from black fig puree, apple, and onion. The roast is on the board, resting. There are two spoonfuls of pan drippings, not enough for a sauce.\u003c\/p\u003e\n\n\u003cp\u003eThis is exactly where this bottle solves a problem that would otherwise require a roux, red wine, and twenty minutes. Two tablespoons into the hot pan, add some broth, bring to a boil once.\u003c\/p\u003e\n\n\u003cp\u003eWhat results is dark, shiny, and tastes like it took more effort than it actually did. The sweetness comes from the fig, the acidity from the balsamic, and the savory base from roasted onion.\u003c\/p\u003e\n\n\u003ch3\u003eStarts sweet, finishes savory\u003c\/h3\u003e\n\n\u003cp\u003eThe appeal of this sauce lies in its mid-way change of direction. At the forefront is a sweetness that only dried fruits can achieve, grainy and warm.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it's almost black and barely forms bubbles when stirred. When opened, it first smells of balsamic, then of prunes and roasted onion.\u003c\/p\u003e\n\n\u003cp\u003eBlack fig puree, at 19 percent, is right after sugar. Black fig is the dark-skinned variety with deep red flesh, which stores significantly more sugar when ripe than green varieties.\u003c\/p\u003e\n\n\u003cp\u003eApple puree, at 9 percent, provides a counterbalance. It brings a brighter, clearer acidity than the balsamic and prevents the fig from becoming cloying. The apple itself is barely discernible as a distinct fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe balsamic provides the second acidity, darker and rounder, because it contains concentrated grape must. Onion puree at 7 percent and roasted onion provide the savory base on which everything else rests.\u003c\/p\u003e\n\n\u003cp\u003eFinally, black pepper is added, and underneath is a curry powder that doesn't taste like curry. Fenugreek and coriander seeds act as a warmth that is felt more in the throat than on the tongue.\u003c\/p\u003e\n\n\u003cp\u003eIt is not spicy at any point. With 44 grams of sugar per 100 grams, it clearly belongs on the sweet side. Anyone expecting a tart, tomatoey gravy will find it too sweet.\u003c\/p\u003e\n\n\u003cp\u003eThe texture is also a deliberate choice. There are no fig pieces or onion rings, but a smooth, heavy mass that slowly trails off the spoon.\u003c\/p\u003e\n\n\u003ch3\u003eTwo tablespoons in the pan, and the pan drippings become sauce\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce plays its most useful role where a sauce is missing. After roasting duck breast, pork loin, or beef tenderloin, deglaze the pan with 100 milliliters of broth and two tablespoons of sauce.\u003c\/p\u003e\n\n\u003cp\u003eOne minute of simmering is enough for it to thicken. Red wine instead of broth makes the result tarter, and a knob of cold butter at the end makes it rounder and shinier.\u003c\/p\u003e\n\n\u003cp\u003eCold from the bottle, it pairs well with strong cheeses. With Gorgonzola, aged mountain cheese, and old Gouda, it is as natural as a fig mustard you would otherwise have to buy separately.\u003c\/p\u003e\n\n\u003cp\u003eIt finds its place next to the raclette pans, as well as with fondue. On a burger with blue cheese, a spoonful replaces any jam from the refrigerated section.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich with cold roast meat or ham, a thin line keeps the sweetness in check. With liver pâté and terrine, it takes on the role of fig mustard.\u003c\/p\u003e\n\n\u003cp\u003eRoasted root vegetables also benefit from it. Beets, parsnips, and pumpkin mixed with a tablespoon of sauce and some oil go into the oven, then the edges caramelize.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with game, replacing the usual cranberries with something darker. A tablespoon next to venison or deer is enough; more would mask the natural flavor.\u003c\/p\u003e\n\n\u003cp\u003eFor a cold dish, three simple steps suffice. Toast crostini, spread cream cheese on top, add a teaspoon of sauce. A few walnuts on top, and the appetizer is ready without any preparation time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the sauce to the pan only towards the end; long cooking will make it flat. The same cheese platter will be fruitier and lighter with the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eraspberry sauce\u003c\/a\u003e, and tarter with the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003ecranberry chutney\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFruit with cheese is an Italian invention\u003c\/h3\u003e\n\n\u003cp\u003eThe combination of cooked fruit, vinegar, and mustard has its own name in Northern Italy: Mostarda. In Cremona and Mantua, it has been on the table for centuries whenever there's cooked meat or cheese.\u003c\/p\u003e\n\n\u003cp\u003eThere, whole fruits are candied in sugar syrup and then infused with mustard oil. The result is both sweet and pungent and is traditionally served with Bollito misto, the boiled meat of the Po Valley.\u003c\/p\u003e\n\n\u003cp\u003eThis sauce works on the same principle, but with a restrained hand. Instead of mustard oil, the recipe contains a mild mustard base made from water, mustard seeds, and spirit vinegar.\u003c\/p\u003e\n\n\u003cp\u003eThe mustard therefore doesn't sting the nose, but rather anchors the sweetness from below. Anyone familiar with a true Mostarda will find this sauce considerably tamer, but it pairs with far more dishes.\u003c\/p\u003e\n\n\u003cp\u003eThe second difference lies in the vinegar. Balsamic brings both acidity and residual sweetness, as reduced grape must is its starting material. Pure wine vinegar would merely attack the fig, rather than supporting it.\u003c\/p\u003e\n\n\u003cp\u003eRoasted onion brings aromas that raw onion does not have. When roasted, its sugars and proteins react with each other, and it turns from pungent to sweet and nutty.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, the recipes for the Easton Reed line are developed. This bottle contains neither tomato paste nor smoke, making it unique in the entire range.\u003c\/p\u003e\n\n\u003ch3\u003eNot a chutney, but a spoonable sauce\u003c\/h3\u003e\n\n\u003cp\u003eIts consistency and use differentiate it from chutney. A chutney has chunks and is spooned, while this sauce can be spread, poured, and dissolved in a pan.\u003c\/p\u003e\n\n\u003cp\u003eThus, one bottle covers two tasks for which two jars would otherwise sit in the refrigerator. This saves space and explains why it empties faster than expected.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation applies: its dark sweetness contributes little to fish, light un-crispy poultry, or pasta. It's also in the wrong place as a dip for fries.\u003c\/p\u003e\n\n\u003cp\u003eFrom the refrigerator, it appears thick and unyielding. Five minutes at room temperature are enough for it to become spreadable again and for its sweetness to unfold.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works well with a piece of blue cheese and a dark bread. If you want to give the whole range as a gift, you'll find seven more bottles in the same format in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA spoonful into the hot pan drippings, and the sauce for the roast is a matter of two minutes.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673649478,"sku":"049HER0155","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-apple-onion-sauce.png?v=1787658710"},{"product_id":"easton-reed-ginger-teriyaki-sauce","title":"Ginger Teriyaki Sauce","description":"\u003ch2\u003eGinger Teriyaki Sauce. Soy sauce, brown sugar, and candied ginger.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGinger Teriyaki Sauce\u003c\/strong\u003e is a dark, salty-sweet seasoning sauce from Easton Reed made from Japanese soy sauce, brown sugar, and candied ginger. Not a barbecue sauce, not a dip, not a mild gravy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGinger Teriyaki Sauce\u003c\/strong\u003e is Easton Reed's Teriyaki sauce in a 260-milliliter bottle, where Japanese soy sauce makes up 32 percent and is the primary ingredient. Compared to the dark barbecue sauces in the same line, it initially seems unassuming.\u003c\/p\u003e\n\n\u003cp\u003eIt's thinner, saltier, and when opened, it smells of soy sauce instead of smoke. The difference lies in its purpose: the others go with meat, this one goes into the pan.\u003c\/p\u003e\n\n\u003cp\u003eA barbecue sauce ends up on the plate. This one disappears into the dish, leaving behind shine, salt, and a hint of ginger. Two tablespoons are enough for four portions of vegetables with rice.\u003c\/p\u003e\n\n\u003ch3\u003eMore of a condiment than a sauce, and that's intentional\u003c\/h3\u003e\n\n\u003cp\u003eThe composition of this bottle follows the logic of a seasoning sauce, not a table sauce. The salty base comes from the soy sauce and carries everything that comes after.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it's almost black and flows from the spoon in a continuous stream. When opened, the salty, slightly malty note of soy sauce fills the room.\u003c\/p\u003e\n\n\u003cp\u003eWith 5.4 grams of salt per 100 grams, it is many times higher than a barbecue sauce. This is not an oversight, but the reason why small amounts are sufficient and why you don't need to add extra salt to the dish afterwards.\u003c\/p\u003e\n\n\u003cp\u003eAbove this, there's a sweetness from brown sugar and ginger, which was previously cooked down in sugar syrup. It tends significantly towards caramel and complements the salt without overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eApple cider vinegar at 16 percent keeps things fluid. Without this acidity, the combination of soy and sugar would feel heavy and cloying, especially after heating in the pan.\u003c\/p\u003e\n\n\u003cp\u003eThe roasted garlic at three percent sits underneath and is barely recognized as a distinct ingredient. It provides the depth that a homemade mixture of soy and sugar usually lacks.\u003c\/p\u003e\n\n\u003cp\u003eModified corn starch binds it just enough so that it adheres to the meat and doesn't run to the bottom of the pan. Yet, it still flows from the spoon, unlike the syrupy sauces in the range.\u003c\/p\u003e\n\n\u003cp\u003eIf you ladle it onto your plate like a barbecue sauce, you'll find it too salty. It's also in the wrong place as a dip for fries, as it lacks any creaminess.\u003c\/p\u003e\n\n\u003ch3\u003eTwo tablespoons at the very end, never at the beginning\u003c\/h3\u003e\n\n\u003cp\u003eThe most common mistake with Teriyaki happens at the beginning of cooking. If the sauce goes into a hot pan too early, the sugar on the bottom will burn before the vegetables are cooked.\u003c\/p\u003e\n\n\u003cp\u003eTherefore, only add two tablespoons when everything else is ready. Swirl the pan once, wait thirty seconds, and the sauce will form a glossy film.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade, it works faster than conventional marinades because the salt penetrates the meat immediately. Chicken thighs need an hour, beef strips twenty minutes; more offers no further benefit.\u003c\/p\u003e\n\n\u003cp\u003eFor salmon, twenty minutes is the upper limit. Longer in the salt, and the fillet will release water and become firm on the tongue instead of juicy.\u003c\/p\u003e\n\n\u003cp\u003eFirm tofu benefits from the reverse order. First, brown it in the pan, then add a tablespoon of sauce and turn off the heat. This way, the crust remains, and the tofu still becomes flavorful.\u003c\/p\u003e\n\n\u003cp\u003eFor a rice bowl, mix one tablespoon of sauce with one teaspoon of oil and a little lime juice. This is enough dressing for two bowls with vegetables, rice, and egg.\u003c\/p\u003e\n\n\u003cp\u003eLeftover fried rice from the day before gets two tablespoons over the still-hot pan. King oyster mushrooms, broccoli, and snap peas can handle the same amount, as can vegetable skewers shortly before the end of grilling time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e One tablespoon of sauce diluted with two tablespoons of water makes a dipping sauce for spring rolls. Sweet-spicy continues with the \u003ca href=\"\/en\/products\/easton-reed-honey-chili-barbecue-sauce\"\u003eHoney Chili Sauce\u003c\/a\u003e, creamy with the \u003ca href=\"\/en\/products\/easton-reed-sweet-honey-mustard\"\u003eHoney Mustard Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTeriyaki is a technique, not a flavor\u003c\/h3\u003e\n\n\u003cp\u003eThe word consists of two parts, and both describe work, not aroma. Teri stands for the glaze, yaki for grilling or roasting over heat.\u003c\/p\u003e\n\n\u003cp\u003eIt refers to a technique: meat or fish is fried and repeatedly basted with a sweet seasoning liquid until a glossy layer forms. In Japan, this liquid is called tare.\u003c\/p\u003e\n\n\u003cp\u003eClassically, it consists of soy sauce, mirin, sake, and sugar, thus four ingredients. The glaze is not created by a binder, but because the sugar gains density as it cooks down.\u003c\/p\u003e\n\n\u003cp\u003eIn this recipe, apple cider vinegar takes on the role that mirin and sake usually play. Both originals bring acidity and residual sweetness, and both contain alcohol, which would not belong in the bottle.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a tare modeled on the Japanese original will notice the vinegary note. It makes the sauce lighter on the palate and less rounded than a mixture with mirin, but it remains stable for weeks.\u003c\/p\u003e\n\n\u003cp\u003eThe sheen on the meat is more than just optics. The thickened layer retains moisture in the piece and prevents the seasoning from running onto the cutting board.\u003c\/p\u003e\n\n\u003cp\u003eTeriyaki came to America via Hawaii, where Japanese immigrants developed their marinade with local ingredients. From there, it traveled to the mainland and became a staple in American kitchen cupboards.\u003c\/p\u003e\n\n\u003cp\u003eThat's precisely why it's also in this line. At Ryan's Specialties in Augsburg, it is part of the image of an American kitchen, where a bottle of Teriyaki is as commonplace as ketchup.\u003c\/p\u003e\n\n\u003ch3\u003eThe only bottle in the line for wok and pan\u003c\/h3\u003e\n\n\u003cp\u003eIts place of use is not the grill, but the stove. This distinguishes it from everything else in the assortment. It replaces a handful of individual ingredients that would otherwise have to stand side by side.\u003c\/p\u003e\n\n\u003cp\u003eSoy sauce, sugar, ginger, garlic, and a binder are already in the bottle in the correct order. For a weeknight dinner, this saves half the spice cabinet.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: it contributes little to ribs, pulled pork, and burgers. There, it lacks the deep sweetness you find in the \u003ca href=\"\/en\/collections\/grill-und-bbq-saucen\"\u003ebarbecue sauces section\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the bottle belongs in the refrigerator, where salt and sugar keep it stable for a long time. If something settles at the bottom, a vigorous shake before use is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for people who frequently work with a wok and have little time. Along with two types of rice and a package of noodles, the bottle makes a useful gift.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA bottle for anyone who cooks in ten minutes during the week and still doesn't want to forgo flavor.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673682246,"sku":"049HER0156","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-ginger-teriyaki-sauce.png?v=1787658712"},{"product_id":"easton-reed-sweet-honey-mustard","title":"Sweet Honey Mustard","description":"\u003ch2\u003eSweet Honey Mustard. Forty percent mustard, honey on top, hardly any heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSweet Honey Mustard\u003c\/strong\u003e is a creamy honey mustard from Easton Reed made with cane sugar, mustard, and honey, bottled in a 330-gram jar. Not a hot table mustard, no Dijon, no mayonnaise.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSweet Honey Mustard\u003c\/strong\u003e is Easton Reed's honey mustard, containing 40 percent mustard and 10 percent honey from the EU. A spoon stands upright in the jar without falling over.\u003c\/p\u003e\n\n\u003cp\u003eThe mass is light yellow and glossy, denser than a dressing and softer than a table mustard. When removed, it draws a short string and forms a flat mound on the plate.\u003c\/p\u003e\n\n\u003cp\u003eOn the table is a bowl of pretzels, next to it one with vegetable sticks. A spoon of honey mustard in the middle, and no one asks for a second dip.\u003c\/p\u003e\n\n\u003ch3\u003eForty percent mustard, and still the nose stays clear\u003c\/h3\u003e\n\n\u003cp\u003eThe heat of this mustard remains entirely in the mouth and does not rise upwards at any point. This is precisely what separates it from a Dijon, where the first spoon makes your eyes water.\u003c\/p\u003e\n\n\u003cp\u003eAt first, the honey tastes floral and round, with the slightly waxy note that only real honey brings. Only then does the mustard spice emerge and linger broadly.\u003c\/p\u003e\n\n\u003cp\u003eThe spirit vinegar from the mustard preparation draws a thin line through the sweetness. Without it, the mixture would be little more than a cream at 59 grams of sugar per 100 grams.\u003c\/p\u003e\n\n\u003cp\u003eCane sugar is listed before mustard in the recipe, and that is the crucial detail. It explains why this jar is a dip and not a mustard for your Brotzeit (snack plate).\u003c\/p\u003e\n\n\u003cp\u003eThe consistency remains stable. Nothing slides off the bread, no water ring forms in the bowl, and there's enough on the spoon for a bite.\u003c\/p\u003e\n\n\u003cp\u003eThose who seek heat in their mustard will find this mixture too tame. The flavor remains broad and soft and slowly fades, rather than appearing short and intense.\u003c\/p\u003e\n\n\u003cp\u003eIf you're looking for a medium-hot mustard for Weißwurst, this isn't it. Also, for a classic mustard dressing that relies on heat, this mixture brings too much sweetness.\u003c\/p\u003e\n\n\u003cp\u003eFor everyone else, this is precisely the advantage. Even people who usually avoid mustard generally get along with this balance, because the honey takes the edge off.\u003c\/p\u003e\n\n\u003ch3\u003eOne spoon replaces mustard, sugar, and oil in dressing\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest use is in the salad bowl. One tablespoon of honey mustard, one tablespoon of apple cider vinegar, and two tablespoons of oil make a creamy dressing for four servings of leafy salad.\u003c\/p\u003e\n\n\u003cp\u003eThe emulsion holds because the mustard preparation binds oil and vinegar together. For coleslaw, use the same amount and stir in two tablespoons of yogurt for a milder result.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip, the honey mustard comes straight from the jar. Chicken wings, breaded chicken strips, sweet potato fries, and pretzels need no further preparation; one heaped tablespoon per person is enough.\u003c\/p\u003e\n\n\u003cp\u003eFor wraps and sandwiches, a quick mixture is worthwhile. One tablespoon of honey mustard with two tablespoons of yogurt and a little lemon juice makes a sauce that won't soak through the bread.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, it replaces two spreads in one step. For cooked ham, aged cheese, and cold roasts, a thin spread saves both butter and mustard.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, it works as a glaze. Pork tenderloin, Kassler (smoked pork chop), and chicken thighs get two tablespoons in the last ten minutes at 180 degrees Celsius, forming a glossy crust.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with pan-fried fish, though sparingly. A teaspoon next to pan-fried salmon is sufficient; larger quantities would overpower the fish's natural flavor.\u003c\/p\u003e\n\n\u003cp\u003eRoasted vegetables also tolerate it. Brussels sprouts, carrots, and potato wedges are mixed with a tablespoon and a little oil before baking, then the cut surfaces caramelize.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e Never stir honey mustard into a boiling sauce, as the heat will diminish its flavor. A burger will be heartier with the \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003edark BBQ sauce\u003c\/a\u003e, while more strongly seasoned alternatives are available in the \u003ca href=\"\/en\/collections\/senf\"\u003emustard aisle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eMustard heat only develops upon contact with water\u003c\/h3\u003e\n\n\u003cp\u003eA mustard seed on its own tastes like almost nothing; it's floury and slightly bitter. Its heat only develops when the ground seed meets liquid.\u003c\/p\u003e\n\n\u003cp\u003eIn the seed, a mustard oil glycoside and an enzyme are stored separately. As soon as water is added, they meet, and the enzyme releases the pungent mustard oils.\u003c\/p\u003e\n\n\u003cp\u003eThe type of heat produced depends on the seed. Yellow mustard seeds provide a broad heat that lingers on the tongue, while brown and black seeds deliver the pungent variety for the nose.\u003c\/p\u003e\n\n\u003cp\u003eThe color also comes from the seed. Yellow mustard seeds give the preparation the light tone that this jar shows, while dark seeds would pull it towards brownish.\u003c\/p\u003e\n\n\u003cp\u003eTwo other factors also slow down the reaction. Heat deactivates the enzyme, and acid stops the heat early, which is why a preparation with a lot of vinegar turns out milder.\u003c\/p\u003e\n\n\u003cp\u003eSugar works in the same direction because it overlays the heat on the tongue. In this jar, all three brakes come together, and the result is at the lower end of the mustard scale.\u003c\/p\u003e\n\n\u003cp\u003eA side effect concerns storage. Mustard heat diminishes over weeks because the released oils are volatile. With this honey mustard, this is hardly noticeable, as the sweetness dominates anyway.\u003c\/p\u003e\n\n\u003cp\u003eThat's why Ryan's Specialties in Augsburg filled it into a jar and not into the bottle of the other range. It's too thick for pouring, and a wide opening allows a spoon to pass through.\u003c\/p\u003e\n\n\u003ch3\u003eA mustard in a jar that is portioned like a sauce\u003c\/h3\u003e\n\n\u003cp\u003eThere's a gap between table mustard and ready-made dip that this jar fills. A table mustard is used in pinches, this honey mustard in tablespoons.\u003c\/p\u003e\n\n\u003cp\u003eThe 40 percent mustard content is what distinguishes it from many ready-made dips. It ensures that underneath the sweetness, there is still a flavor to hold onto.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: where a recipe calls for mustard as a spicy component, substituting this will mislead. Sauerbraten, mustard eggs, and a classic vinaigrette will be sweeter than intended.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar keeps in the refrigerator for weeks because sugar and vinegar work together. Take it out ten minutes beforehand, then the honey mustard will be easier to stir.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the jar works well with pretzels or a bag of potato chips. For an evening with finger food, it's the item that runs out first.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jar for everyone who prefers to serve something savory with fried food rather than another bowl of ketchup.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"330 g","offer_id":57195673780550,"sku":"049HER0157","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-sweet-honey-mustard.png?v=1787658715"},{"product_id":"easton-reed-cranberry-fine-pairing","title":"Cranberry Fine Pairing","description":"\u003ch2\u003eCranberry Fine Pairing. Tart berry, ginger, and cinnamon, firm in the jar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCranberry Fine Pairing\u003c\/strong\u003e is a firm fruit chutney from Easton Reed made from cranberries, apple concentrate, ginger, and cinnamon. Not a jam for breakfast, not a barbecue sauce, not a sweet cranberry from a standard jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCranberry Fine Pairing\u003c\/strong\u003e is Easton Reed's cheese and roast accompaniment in a 230-gram jar, in which cranberries constitute the largest single ingredient at 43 percent. On the cheese board, the jar looks like a marmalade.\u003c\/p\u003e\n\n\u003cp\u003eThe first spoonful corrects this impression within a second. Instead of soft sweetness, there's an upright acidity, followed by a tannic pull, and only at the very end does warmth emerge.\u003c\/p\u003e\n\n\u003cp\u003eThe difference is also noticeable when removing it. The mixture doesn't drip from the spoon but must be scraped off, and it holds its edge on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eAcidity leads, cinnamon concludes\u003c\/h3\u003e\n\n\u003cp\u003eThe cranberry is one of the few fruits whose acidity remains prominent even after cooking. In the jar, the mass glows deep red, and the berry skins are visible as fine pieces.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, precisely this acidity comes first, clear and direct. Behind it lies a light tannic pull, more typical of a young red wine. This is why the chutney cleanses the palate between bites.\u003c\/p\u003e\n\n\u003cp\u003eThe apple concentrate introduces a brighter fruit sweetness and tempers the berry's astringency. The ginger then adds a short, sharp point that disappears after a few seconds.\u003c\/p\u003e\n\n\u003cp\u003eThe cinnamon settles over it at the end and lingers the longest. Both spices are under one percent. The recipe cannot handle more, otherwise the fruit loses its own place.\u003c\/p\u003e\n\n\u003cp\u003eAt 55 grams of sugar per 100 grams, the jar still remains clearly on the sweet side. Those expecting a tart, vinegar-heavy chutney of the English style will find it too tame.\u003c\/p\u003e\n\n\u003cp\u003eFor anyone who fundamentally avoids cinnamon, it is also not a solution. It is not in the background here but is the note that concludes each bite.\u003c\/p\u003e\n\n\u003cp\u003eThe texture remains chunky and a little grainy. The berry skins yield slightly when chewed but do not dissolve. This is precisely how an unsieved approach can be recognized.\u003c\/p\u003e\n\n\u003ch3\u003eA heaped teaspoon next to the blue cheese\u003c\/h3\u003e\n\n\u003cp\u003eOn the cheese board, a heaped teaspoon per person is the right amount. Anything more will overwhelm a mild cheese instead of supporting it.\u003c\/p\u003e\n\n\u003cp\u003eNext to Roquefort, Stilton, and aged mountain cheese, the chutney shows its strength. The acidity cuts through the fat, the cinnamon complements the caramel note that a long-aged wheel naturally brings.\u003c\/p\u003e\n\n\u003cp\u003eWith game and poultry, it takes on the role of cranberry sauce and brings more spice. Two tablespoons next to venison loin, duck breast, or turkey are enough for four portions.\u003c\/p\u003e\n\n\u003cp\u003eIt can be extended warm in a few minutes. A tablespoon of chutney, a splash of red wine, and the pan drippings from the roast make a quick sauce for the roast.\u003c\/p\u003e\n\n\u003cp\u003eCold, it belongs on crostini with goat cream cheese and a few walnuts. On a sandwich with cold roast, a thin smear keeps the sweetness in check without making the bread soggy.\u003c\/p\u003e\n\n\u003cp\u003eRoasted vegetables also go well with it. Pumpkin wedges and Brussels sprouts are put in a bowl with a tablespoon of chutney and a little olive oil after baking.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick appetizer, four steps are enough. Cover a goat cheese medallion with a teaspoon of chutney, bake for five minutes at 200 degrees, place on lamb's lettuce.\u003c\/p\u003e\n\n\u003cp\u003eThe jar will keep for several weeks in the refrigerator after opening. Sugar and fruit acid work together; there are no preservatives in the recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Take the jar out of the refrigerator ten minutes before serving. When cold, the fruit seems closed off; at room temperature, ginger and cinnamon open up.\u003c\/p\u003e\n\n\u003cp\u003eThe same platter becomes milder and more summery with a \u003ca href=\"\/en\/collections\/chutneys\"\u003efruity chutney\u003c\/a\u003e. It turns darker and heartier with the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig and Onion Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePectin, acid, and sugar keep the jar firm enough to slice\u003c\/h3\u003e\n\n\u003cp\u003eThe firmness of this chutney is not a matter of cooking time. It arises from a triangle of pectin, acid, and sugar. If one of the three components is missing, the mass remains liquid.\u003c\/p\u003e\n\n\u003cp\u003ePectin is a polysaccharide from the cell walls of fruits. Dissolved in water, it forms a fine network as soon as enough acid and enough sugar are added.\u003c\/p\u003e\n\n\u003cp\u003eThe sugar binds the water, which would otherwise disrupt the network formation. The acid lowers the electrical charge of the pectin threads, which would otherwise keep each other at a distance.\u003c\/p\u003e\n\n\u003cp\u003eThe cranberry naturally brings both in abundance. It is one of the pectin-rich fruits and at the same time has a very low pH value. This is precisely why a cranberry preparation is already firm, while strawberries or cherries in the same pot would still be soupy.\u003c\/p\u003e\n\n\u003cp\u003eHowever, additional pectin is still included in the jar, for a sober reason. The natural content varies with the harvest year and ripeness, so an added amount keeps every batch at the same firmness.\u003c\/p\u003e\n\n\u003cp\u003eOn the board, this firmness has a practical purpose. A soft chutney runs between the cheese pieces and softens crackers and bread. A sliceable one stays where it was placed.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, the Fine Pairings range is the only one not conceived for the grill. It was created for the cheese board, the roast, and the cold plate.\u003c\/p\u003e\n\n\u003cp\u003eThe name therefore does not refer to an ingredient, but to its purpose. A Fine Pairing is designed as the second half of a bite, not as a standalone spread.\u003c\/p\u003e\n\n\u003ch3\u003eDesigned for the bite next to it, not for bread\u003c\/h3\u003e\n\n\u003cp\u003eThe difference from a cranberry jam lies in its purpose. A jam should taste good on its own; this jar is meant to make something else taste better.\u003c\/p\u003e\n\n\u003cp\u003eThat's why the acidity remains prominent, why the mass is firm, and why ginger and cinnamon are sparingly dosed. For a breakfast bread, each of these three decisions would be wrong.\u003c\/p\u003e\n\n\u003cp\u003eA limitation immediately follows. On white bread, croissant, or pancakes, the chutney seems austere and thin because it lacks the soft richness of a jam.\u003c\/p\u003e\n\n\u003cp\u003eIt is also the wrong choice as a filling for pastries. When baked, the ginger loses its sharpness, and the fruit retreats to its acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe format speaks the same language. 230 grams are enough for several cheese evenings without a half-full jar aging in the refrigerator at the end.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works well with a piece of blue cheese and a dark rye bread. If you want to give the whole range, you can find the related jars on the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutney shelf\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA companion for the cheese board that delivers fruitiness while deliberately keeping the sweetness in check.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":57195673846086,"sku":"049HER0158","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-cranberry-fine-pairing.png?v=1787658717"},{"product_id":"easton-reed-farmhouse-ketchup","title":"Farmhouse Ketchup","description":"\u003ch2\u003eFarmhouse Ketchup. Diced tomatoes, pickled peppers, cinnamon, and clove.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFarmhouse Ketchup\u003c\/strong\u003e is a chunky tomato ketchup by Easton Reed with pickled peppers, cinnamon, and clove in a 280-milliliter jar. Not a smooth standard sauce, no spiciness, no substitute for tomato paste in a pot.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFarmhouse Ketchup\u003c\/strong\u003e is Easton Reed's seasoned ketchup, with its tomato content split between 30 percent diced tomatoes and 15 percent tomato paste. The potatoes are hand-cut, the meat comes from the butcher.\u003c\/p\u003e\n\n\u003cp\u003eNext to it often stands a bottle whose contents taste of sugar and vinegar and little else. The effort on the plate ends where the sauce begins.\u003c\/p\u003e\n\n\u003cp\u003eThis jar aims to change that. It provides its own seasoning, instead of just being red, and it remains unmistakably a ketchup.\u003c\/p\u003e\n\n\u003ch3\u003eThe clove only reveals itself on the second spoonful\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is tomato, and that of fresh fruit rather than from a concentrate canister. The ketchup plops out of the jar in dollops and barely spreads on the plate.\u003c\/p\u003e\n\n\u003cp\u003eThis density has a visible reason. Diced tomatoes bring pulp and thus texture, whereas a ketchup made from pure paste is just thickened liquid.\u003c\/p\u003e\n\n\u003cp\u003eAfter the tomato, the pickled bell pepper comes to the forefront. At ten percent, it brings a mild, almost fruity sweetness, along with the slight acidity of its brine.\u003c\/p\u003e\n\n\u003cp\u003eBeneath that are three percent dried onion rings and dried bell peppers. Both provide a savory base and a subtle roasted note that fresh onion cannot achieve here.\u003c\/p\u003e\n\n\u003cp\u003eCinnamon and clove come last and remain just below recognition. They don't taste like Christmas cookies, but rather add a warm, slightly resinous depth behind the fruit.\u003c\/p\u003e\n\n\u003cp\u003eCane sugar is second in the recipe but still works in the background. With 26 grams of sugar per 100 grams, the jar is within the usual range for its type.\u003c\/p\u003e\n\n\u003cp\u003eThe chili powder remains far below the threshold where spiciness becomes noticeable. Those expecting a hot sauce will find nothing here that deserves the name.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is also a defining factor. Those accustomed to a smooth, pourable ketchup from a squeeze bottle will find this jar too coarse.\u003c\/p\u003e\n\n\u003cp\u003eThe clove is also not an insignificant detail for every palate. Those who generally avoid its flavor from sauerbraten or red cabbage will recognize and be bothered by it here.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful in the stew pot replaces paste and seasoning\u003c\/h3\u003e\n\n\u003cp\u003eThe obvious place is the bowl next to fries and potato wedges. Because the ketchup remains thick, it doesn't slide off, and one tablespoon per person is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eOn burgers, hot dogs, and bratwurst, a thin line is enough, no more. Alongside crispy onions and mustard, it has enough distinct seasoning not to be overwhelmed.\u003c\/p\u003e\n\n\u003cp\u003eFor fried potatoes, scrambled eggs, and meatballs, it completely replaces the sauce. Cold roast meat and a slice of cheese on dark bread also tolerate it without any other ingredient.\u003c\/p\u003e\n\n\u003cp\u003eIts underestimated role is in the pot. Two tablespoons in a Bolognese or chili con carne bring tomato, onion, vinegar, and seasoning in one step.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick grilling marinade, three ingredients are enough. Three tablespoons of ketchup, one tablespoon of oil, and one teaspoon of apple cider vinegar are sufficient for 500 grams of chicken thighs.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eIn a beef soup or goulash, one tablespoon replaces the tomato paste. Factor in the sweetness and only salt to taste at the end.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dip, a mixture is worthwhile. Two tablespoons of ketchup and two tablespoons of sour cream create a mild sauce for roasted vegetables and potato wedges.\u003c\/p\u003e\n\n\u003cp\u003eIt always remains the better choice when cold. From the refrigerator, it seems reserved, but at room temperature, the bell pepper and clove come through more clearly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Do not stir the ketchup in at the beginning of a long braising time. Cinnamon and clove can become bitter and push to the forefront after an hour of heat.\u003c\/p\u003e\n\n\u003cp\u003eThe same dish will be more refined and earthy with the \u003ca href=\"\/en\/products\/easton-reed-truffle-ketchup\"\u003eTruffle Ketchup\u003c\/a\u003e. It will be fruity-sweet with the \u003ca href=\"\/en\/products\/easton-reed-banana-ketchup\"\u003eBanana Ketchup\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003eKetchup was initially a sauce without tomato\u003c\/h3\u003e\n\n\u003cp\u003eThe word ketchup does not come from America, but from Southern Chinese Hokkien. It referred to a salted, fermented fish sauce that came to Southeast Asia and further to England via trade routes.\u003c\/p\u003e\n\n\u003cp\u003eIn 18th-century English kitchens, it became a whole family of seasoning sauces. There was mushroom ketchup, walnut ketchup, and oyster ketchup, all dark, salty, and cooked to preserve them for a long time.\u003c\/p\u003e\n\n\u003cp\u003eTomatoes were added much later and became popular in North America in the 19th century. What remained was the seasoning: clove, cinnamon, allspice, and ginger were naturally included.\u003c\/p\u003e\n\n\u003cp\u003eThese spices then had a dual purpose. They gave the sauce character and simultaneously extended its shelf life, which was crucial without refrigeration.\u003c\/p\u003e\n\n\u003cp\u003eOnly industrial bottling reduced the recipe to tomato, sugar, and vinegar. Ketchup changed from a condiment to a side dish, and the spices disappeared from the ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eFarmhouse means exactly this older, richly spiced style. The name describes a construction, not an origin.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, three ketchups stand side by side, and none of them is the neutral standard. This one is the most conservative of the three and yet stands out.\u003c\/p\u003e\n\n\u003cp\u003eThe dried onion rings are a conscious decision of the house. Dried onion brings no additional water and rehydrates completely with the tomato juice during cooking.\u003c\/p\u003e\n\n\u003cp\u003eIt then tastes of onion and also of tomato, because it has absorbed its liquid. Fresh onion, on the other hand, would dilute the sauce and lose its definition during reduction.\u003c\/p\u003e\n\n\u003ch3\u003eA ketchup that also works as a seasoning\u003c\/h3\u003e\n\n\u003cp\u003eWith 2.4 grams of salt per 100 grams, this jar is significantly above what a children's plate ketchup brings. This is not carelessness, but a consequence of its design.\u003c\/p\u003e\n\n\u003cp\u003eSalt here is the link between fruit, bell pepper, and spice. Without this amount, cinnamon and clove would stand alone instead of combining with the tomato.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eThis leads to a restriction for the kitchen. If you stir the ketchup into a sauce, you should re-evaluate the salting afterward, otherwise the result will quickly become too strong.\u003c\/p\u003e\n\n\u003cp\u003eFor children accustomed to a mild, sweet ketchup, it is also not the obvious choice. The depth of seasoning is noticeable, and it cannot be stirred away.\u003c\/p\u003e\n\n\u003cp\u003eIts place is therefore more on the adult table. There, a jar of this type replaces several small bottles, because it brings fruit, sweetness, acidity, and spice simultaneously.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, it belongs in the refrigerator and keeps there for several weeks. Stir briefly before the first spoonful so that the pieces are evenly distributed again.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the jar works well alongside a bag of good potatoes or a piece of ground beef from the butcher. If you want to see the whole range, you can find it under \u003ca href=\"\/en\/collections\/ketchup-und-relish\"\u003eKetchup and Relish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnce you've had this ketchup next to fried potatoes, you won't miss the bottle from the supermarket shelf anymore.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":57195675058502,"sku":"049HER0159","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-farmhouse-ketchup.png?v=1788186366"},{"product_id":"easton-reed-truffle-ketchup","title":"Trüffel Ketchup","description":"\u003ch2\u003eTruffle Ketchup. Sixty percent tomato, five percent truffle oil, half the sugar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle Ketchup\u003c\/strong\u003e is a dark truffle ketchup from Easton Reed made from tomato pieces, tomato paste, and five percent truffle oil, available in a 280-milliliter jar. Not a sweet standard ketchup, no truffle cream, no sauce for cooking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle Ketchup\u003c\/strong\u003e is Easton Reed's truffle ketchup, in which tomato pieces and tomato paste each account for 30 percent. Compared to an ordinary ketchup, what's missing is the first thing that stands out.\u003c\/p\u003e\n\n\u003cp\u003e13 grams of sugar per 100 grams is about half of what the \u003ca href=\"\/en\/products\/easton-reed-farmhouse-ketchup\"\u003eclassic tomato ketchup\u003c\/a\u003e from the same line contains. In return, the table shows 4.4 grams of fat, which is rare for a ketchup.\u003c\/p\u003e\n\n\u003cp\u003eBoth figures explain each other. The truffle oil brings the fat, and because fat carries flavors far, the usual sweetness would be in the way here.\u003c\/p\u003e\n\n\u003ch3\u003eWithout the sweetness, the ketchup reflex is absent\u003c\/h3\u003e\n\n\u003cp\u003eThe first spoonful tastes heartier than its red color would suggest. Where a standard ketchup starts with sweetness, here you first find concentrated tomato with clear acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe mass is dark, thick, and matte, almost like a cold sauce from a pot. It doesn't shine because the oil is bound in the base and doesn't float on top.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle lays a second layer over the fruit. Earthy, slightly nutty, with the moist tone of forest floor, and it lingers noticeably longer than the tomato.\u003c\/p\u003e\n\n\u003cp\u003eDried garlic and garlic powder, each at one percent, hold the middle together. Dried red bell pepper adds a mild roasted sweetness underneath, partially replacing the sugar.\u003c\/p\u003e\n\n\u003cp\u003eThe mushroom extract in the truffle oil works in the background. It provides that savory base that chefs call umami and extends the truffle's aftertaste.\u003c\/p\u003e\n\n\u003cp\u003eThere's no spiciness anywhere; the recipe contains no chili. With 1.9 grams of salt per 100 grams, the jar is, however, distinctly seasoned.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a sweet ketchup for fries at the children's table will find it too intense. The sweetness is missing here as a buffer, and the tomato is unprotected at the forefront.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle note is also not a win for every palate. Those who generally avoid the earthy mushroom flavor will find it in every bite here.\u003c\/p\u003e\n\n\u003ch3\u003eTwo teaspoons cold, never cooked along\u003c\/h3\u003e\n\n\u003cp\u003eThe correct dosage is one to two teaspoons per serving. The taste carries far, and a larger amount quickly tips from interesting to intrusive.\u003c\/p\u003e\n\n\u003cp\u003eIt's the obvious choice for homemade fries and potato wedges. A dollop on the edge of the plate is enough for the entire serving, as every bite brings the truffle along.\u003c\/p\u003e\n\n\u003cp\u003eOn a pan-seared steak, a teaspoon replaces the entire sauce. Cold roast beef, beef tartare, and toast with a fried egg tolerate it just as well.\u003c\/p\u003e\n\n\u003cp\u003ePan-fried gnocchi should only get it on the plate, not in the pan. The same applies to oven-roasted cauliflower, polenta, and sweet potato wedges.\u003c\/p\u003e\n\n\u003cp\u003eFor a dip, two ingredients are enough. A teaspoon of ketchup stirred into two tablespoons of mayonnaise makes a sauce for fondue, raclette, or finger food in a minute.\u003c\/p\u003e\n\n\u003cp\u003eA burger also benefits if the toppings remain restrained. However, next to bacon, pickled cucumbers, and strong mustard, the truffle will be lost.\u003c\/p\u003e\n\n\u003cp\u003eFor a weekday dinner, one pan is enough. Pan-fry potato slices in butter until golden brown, top with a fried egg, and add a teaspoon of ketchup on the side.\u003c\/p\u003e\n\n\u003cp\u003eWith pasta, it should only be served with light accompaniments. Pasta with butter and Parmesan carries it, while a tomato sauce would put it in the background.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e Do not heat the ketchup. The truffle's aromatic compounds are volatile and will disappear from a simmering sauce within minutes.\u003c\/p\u003e\n\n\u003cp\u003eThe same plate, seasoned classically, can be found with the \u003ca href=\"\/en\/products\/easton-reed-farmhouse-ketchup\"\u003echunky tomato ketchup\u003c\/a\u003e. It is noticeably fruitier with the \u003ca href=\"\/en\/products\/easton-reed-banana-ketchup\"\u003ebanana ketchup\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhat a truffle oil label really says\u003c\/h3\u003e\n\n\u003cp\u003eTruffle oil is not all the same, and the difference lies in what's in the bracket after the word. That's where what comes from the forest separates from what comes from the lab.\u003c\/p\u003e\n\n\u003cp\u003eMany oils on the market use an aroma substance that recreates the truffle's main scent. It is permissible and inexpensive but must be declared as an aroma.\u003c\/p\u003e\n\n\u003cp\u003eIn the truffle oil of this recipe, you'll find sunflower oil, truffle slices, table salt, and mushroom extract. An aroma does not appear in the list, and that is precisely the important information.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle's scent is exceptionally unstable. A fresh truffle loses a large part of its aroma within a few days, even with careful storage.\u003c\/p\u003e\n\n\u003cp\u003eSulfur-containing scent molecules with a very low boiling point are responsible for this. They are the reason why a truffle dish in the kitchen already smells before the plate reaches the table.\u003c\/p\u003e\n\n\u003cp\u003eThis same volatility explains an old rule of haute cuisine. Truffle is always added to the dish last, never to the pot, and this ketchup follows the same logic.\u003c\/p\u003e\n\n\u003cp\u003eOil is therefore the practical form for a jar that sits on the shelf for months. It holds the scent that a grated truffle would have long lost in a tomato mixture.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, this jar is the only recipe in the line with a significant fat content. All other sauces from the house are oil-free.\u003c\/p\u003e\n\n\u003cp\u003eThis explains two peculiarities. The sugar content was halved compared to classic ketchup, and the tomato content increased to a total of 60 percent, so that the fruit can stand up to the oil.\u003c\/p\u003e\n\n\u003cp\u003eA practical tip follows from this. If a fine film of oil settles after standing for a long time, a brief stir is enough to re-bind the mixture.\u003c\/p\u003e\n\n\u003ch3\u003eA ketchup that is dosed like a flavored oil\u003c\/h3\u003e\n\n\u003cp\u003eThere's a gap between ketchup and truffle product that this jar fills. A truffle butter or truffle cream is expensive and quickly used up, whereas a ketchup is suitable for everyday use.\u003c\/p\u003e\n\n\u003cp\u003eThe difference lies in handling. A regular ketchup is used by the tablespoon, this one more by the teaspoon, similar to a flavored oil.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation remains: It's not intended as an all-purpose ketchup for the refrigerator. It contributes little to currywurst, pasta dishes with rich sauces, and heavily spiced meat.\u003c\/p\u003e\n\n\u003cp\u003eIt's also out of place next to a salad dressing with vinegar. Acidity from outside suppresses the truffle note instead of enhancing it.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the jar works for people who cook themselves and previously thought truffles were unaffordable. Along with a bag of firm potatoes, this makes a complete present.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to give a range of the house's products, add two more jars. The rest of the assortment can be found on the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed shelf\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePlace a teaspoon next to a pan-seared steak, and the question of a sauce will no longer arise.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":57195675156806,"sku":"049HER0160","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-truffle-ketchup.png?v=1788186367"},{"product_id":"easton-reed-banana-ketchup","title":"Banana Ketchup","description":"\u003ch2\u003eBanana Ketchup. Banana before tomato, mango behind it, mild curry over it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBanana Ketchup\u003c\/strong\u003e is a fruity ketchup from Easton Reed made from banana puree, tomato paste and mango, seasoned with mild curry and cinnamon. Not tomato ketchup, not fruit spread, not hot sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBanana Ketchup\u003c\/strong\u003e is Easton Reed's banana ketchup in a 280-milliliter jar, in which banana puree, at 25 percent, is just ahead of tomato paste.\u003c\/p\u003e\n\n\u003cp\u003eThe lid comes off, revealing a bright orange-red that has little in common with a red ketchup bottle. First, ripe banana rises, followed by warm curry.\u003c\/p\u003e\n\n\u003cp\u003eOn the spoon, the mass remains thick and shiny, flowing down only slowly. With a grilled chicken thigh, the plate is perfectly seasoned.\u003c\/p\u003e\n\n\u003ch3\u003eBanana first, tomato in the middle, curry last\u003c\/h3\u003e\n\n\u003cp\u003eThe taste unfolds in three layers, with the tomato in the middle.\u003c\/p\u003e\n\n\u003cp\u003eThe banana comes across soft and round, without the perfumed note that a banana aroma would bring. An acid additive keeps the puree bright; otherwise, the fruit in the jar would darken.\u003c\/p\u003e\n\n\u003cp\u003eAbove it, the mango adds a second, lighter fruit with a slightly resinous tip. It is why this ketchup tastes tropical and not just sweet.\u003c\/p\u003e\n\n\u003cp\u003eOnly then does the tomato come into play, in two forms. Double-concentrated tomato paste provides color and depth, while diced tomatoes bring acidity and a light structure.\u003c\/p\u003e\n\n\u003cp\u003eThe curry emerges last, mild and warm, with an earthy note in the background. The cinnamon remains below one percent, only adding a sweet warmth.\u003c\/p\u003e\n\n\u003cp\u003eAt no point does it resemble baked goods; the dosage is too small for that. Onion and garlic are far down in the recipe and provide the savory base.\u003c\/p\u003e\n\n\u003cp\u003eAt 2.2 grams of salt per 100 grams, this jar is strongly seasoned. This is what keeps the ketchup on the savory side, even though a quarter of the contents consist of banana.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting the straightforward, acidic tomato taste of ordinary ketchup will find it too fruity. A sharp ingredient is completely missing from the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eWith chicken, it replaces marinade and dip at the same time\u003c\/h3\u003e\n\n\u003cp\u003eThis ketchup works best where meat brings roasted aromas and the fruit adds something bright against it.\u003c\/p\u003e\n\n\u003cp\u003eSpread two tablespoons on chicken thighs only in the last few minutes. The fruit sugar quickly darkens if it gets too much heat too early.\u003c\/p\u003e\n\n\u003cp\u003eFor a marinade, mix three tablespoons with one tablespoon of oil and a splash of soy sauce. 500 grams of chicken cubes marinate in it for half an hour and then go hot into the pan.\u003c\/p\u003e\n\n\u003cp\u003eIn fried rice, one tablespoon is enough for four servings, stirred in just before serving. With fried fish, the fruit balances the saltiness; one teaspoon per fillet is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip, the jar stands next to sweet potato fries, spring rolls, and fried vegetables. On a cheese toast with mature cheddar, one spoon does the job of both chutney and seasoning sauce.\u003c\/p\u003e\n\n\u003cp\u003eFor those who like it tomatoey and classic, reach for the \u003ca href=\"\/en\/products\/easton-reed-farmhouse-ketchup\"\u003eketchup with paprika and onion\u003c\/a\u003e. It gets earthy with the \u003ca href=\"\/en\/products\/easton-reed-truffle-ketchup\"\u003etruffle ketchup\u003c\/a\u003e, and the other varieties are on the \u003ca href=\"\/en\/collections\/ketchup-und-relish\"\u003eketchup and relish shelf\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eEven a grilled bratwurst benefits from a detour. Stir three tablespoons with a level teaspoon of curry powder to create a fruity variant of the familiar curry sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e Do not stir it into a long-simmering sauce; there, the fruit will lose its freshness within minutes. It is also not suitable for mayonnaise-based cold sauces.\u003c\/p\u003e\n\n\u003ch3\u003eFor centuries, ketchup was a sauce without tomato\u003c\/h3\u003e\n\n\u003cp\u003eThe word ketchup does not come from tomato cuisine, but from Southeast Asian trade in salted fish.\u003c\/p\u003e\n\n\u003cp\u003eIt originally referred to the seasoned brine of fermented fish, as was common in South China and present-day Indonesia. English seafarers brought the word home in the 17th century.\u003c\/p\u003e\n\n\u003cp\u003eThe first English ketchups were cooked from mushrooms, walnuts, or anchovies. Tomatoes were not included, and for a long time, no one seemed to miss them.\u003c\/p\u003e\n\n\u003cp\u003eOnly in the early 19th century did the tomato establish itself as the base in the United States. Ketchup, therefore, inherently refers to a genre, not a fixed recipe.\u003c\/p\u003e\n\n\u003cp\u003eBanana ketchup belongs to this genre, and it arose from a shortage. In the Philippines in the 1940s, tomatoes were scarce, but bananas were plentiful.\u003c\/p\u003e\n\n\u003cp\u003eFood chemist Maria Ylagan Orosa is still considered the originator of the idea there. She worked to replace imported ingredients with local ones, and banana was the most obvious choice.\u003c\/p\u003e\n\n\u003cp\u003eThe Filipino original is usually colored red to make it look like tomato ketchup on the shelf. In this jar, real tomato paste takes on this task, which is why the color is orange.\u003c\/p\u003e\n\n\u003cp\u003eBehind Easton Reed is Ryan's Specialties in Augsburg, a company with an American-influenced product range. This ketchup is the only recipe whose origin is not in North America.\u003c\/p\u003e\n\n\u003cp\u003eAnother difference from the original lies in the proportions. There, the banana carries the sauce almost alone; here, the tomato is almost equal at 24 percent.\u003c\/p\u003e\n\n\u003cp\u003eThis brings the taste closer to what is considered ketchup in this country. It makes it easier to get started, and the tropical side remains clearly recognizable.\u003c\/p\u003e\n\n\u003cp\u003eThe variety came to American shelves via the country's Filipino communities. There, it has long stood next to tomato ketchup, and this proximity is reflected in this range.\u003c\/p\u003e\n\n\u003ch3\u003eFruity in the jar and still a seasoning sauce\u003c\/h3\u003e\n\n\u003cp\u003eWhat separates this ketchup from a mango chutney is less the taste than the dosage. It is served by the spoonful over the plate, not as a side dish.\u003c\/p\u003e\n\n\u003cp\u003eLarge fruit pieces are missing; only the diced tomato leaves some texture. The mass remains spreadable and does not run apart on a warm plate.\u003c\/p\u003e\n\n\u003cp\u003eThe color reveals the design even before the first spoonful. A pure tomato ketchup glows dark red; this jar is significantly lighter and goes into orange.\u003c\/p\u003e\n\n\u003cp\u003eThis is due to the ratio of the two main ingredients. A quarter banana and just under a quarter tomato paste together create a color that neither fruit alone would have.\u003c\/p\u003e\n\n\u003cp\u003eThe jar has no place on breakfast bread; it is too distinctly seasoned for that. Anyone looking for visible fruit pieces and an herbal note is better off with a chutney.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the ketchup belongs in the refrigerator and remains pourable for several weeks. A quick stir before serving is enough if some liquid has separated at the top.\u003c\/p\u003e\n\n\u003cp\u003eIt works as a gift for people who already have several types of ketchup in their refrigerator. Together with two other varieties from the company, there is a small range for comparison on the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnce banana ketchup is placed next to grilled chicken, the red bottle next to it appears strikingly monotonous on the next plate.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":57195675189574,"sku":"049HER0161","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-banana-ketchup.png?v=1788186368"},{"product_id":"easton-reed-peach-fine-pairing","title":"Peach Fine Pairing","description":"\u003ch2\u003ePeach Fine Pairing. Half peach, a little maple syrup, a hint of thyme.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Fine Pairing\u003c\/strong\u003e is a peach chutney from Easton Reed with 51 percent fruit, maple syrup, and thyme, bottled in a 230-gram jar. No jam, no spicy mango chutney, no vinegary side dish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Fine Pairing\u003c\/strong\u003e is Easton Reed's cheese accompaniment, in which peaches, at 51 percent, take precedence over sugar and maple syrup.\u003c\/p\u003e\n\n\u003cp\u003eAn experienced palate usually recognizes a chutney by its vinegar. There is none in this jar, and the recipe also searches in vain for an onion.\u003c\/p\u003e\n\n\u003cp\u003eHowever, anyone who concludes that it is a fruit spread is mistaken. The counter-note to the sweetness is provided by an herb here, and this exchange shifts the entire range of application.\u003c\/p\u003e\n\n\u003ch3\u003eA chutney that does without vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThe sweetness in this jar is not tempered by acidity, but by a resinous herbal note.\u003c\/p\u003e\n\n\u003cp\u003eIn the jar is a light, orange-yellow mass with visible fruit pieces. The spoon leaves a shallow indentation that closes again within a few seconds.\u003c\/p\u003e\n\n\u003cp\u003eThe peach tastes juicy and round at the front, like a fruit just before it falls apart. The pieces remain individually recognizable on the bread and only dissolve when chewed.\u003c\/p\u003e\n\n\u003cp\u003eMaple syrup, at seven percent, is in third place and darkens the fruit more than sugar alone would. In addition, there is a hint of caramel that a peach does not bring with it on its own.\u003c\/p\u003e\n\n\u003cp\u003eFinally, the thyme announces itself, dry and slightly resinous. It draws a narrow bitter line through the sweetness and keeps the taste on the savory side.\u003c\/p\u003e\n\n\u003cp\u003eThe lemon concentrate, on the other hand, works in the background and keeps the fruit bright. Without this acidity, the peach would seem satiating and monotonous after two spoonfuls.\u003c\/p\u003e\n\n\u003cp\u003eWith 52 grams of sugar per 100 grams, the jar remains distinctly sweet. Those looking for a vinegary, spicy Indian-style chutney will find it too tame.\u003c\/p\u003e\n\n\u003cp\u003eThe thyme is also sparingly dosed and is at the end of the recipe. Those expecting a distinct herbal aroma will perceive it more as an undertone than as a distinct ingredient.\u003c\/p\u003e\n\n\u003ch3\u003eA teaspoon for cheese, a tablespoon for roasts\u003c\/h3\u003e\n\n\u003cp\u003eThe amount on the spoon determines whether this jar acts as a seasoning or as a standalone side dish.\u003c\/p\u003e\n\n\u003cp\u003eAlongside fresh goat cheese, one teaspoon per serving is sufficient; more would cover the cheese. The same dosage applies to young sheep cheese and mild Brie; for aged mountain cheese, a little more is allowed.\u003c\/p\u003e\n\n\u003cp\u003eOn a board with air-dried ham, it provides the sweetness that a melon wedge would otherwise provide. The advantage lies in the lack of water, as the board remains dry.\u003c\/p\u003e\n\n\u003cp\u003eWhen used warm, it becomes a sauce in two minutes. Dissolve two tablespoons with a little broth in the pan drippings of a pork fillet, and a light fruit stock will form.\u003c\/p\u003e\n\n\u003cp\u003eFor an effortless appetizer, arrange eight goat cheese medallions on a baking sheet. Place half a teaspoon on each medallion, then bake for eight minutes at 200 degrees in the oven.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich with cooked ham and butter, a thin line replaces mustard. The fruit remains in the background there and makes the bread less dry.\u003c\/p\u003e\n\n\u003cp\u003ePan-fried duck breast and cold roast also tolerate a spoonful alongside. In a salad with arugula, bacon, and toasted seeds, it replaces honey and sweeteners in the dressing.\u003c\/p\u003e\n\n\u003cp\u003eThe board becomes tarter with the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003ecranberry variety\u003c\/a\u003e, and more savory with the \u003ca href=\"\/en\/products\/easton-reed-peach-whiskey-sauce\"\u003epeach and onion barbecue sauce\u003c\/a\u003e. Further jars of this kind can be found under \u003ca href=\"\/en\/collections\/chutneys\"\u003eChutneys\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA side note:\u003c\/strong\u003e Do not cook the jar. Thyme and fruit first lose their freshness with prolonged heat, so the spoon should only be added to the sauce at the end.\u003c\/p\u003e\n\n\u003ch3\u003ePeaches provide little pectin, which is why it's included\u003c\/h3\u003e\n\n\u003cp\u003ePectin holds a cooked fruit mass together, and stone fruit naturally has little of it.\u003c\/p\u003e\n\n\u003cp\u003eApples, quinces, and citrus peels contain plenty of it. In a ripe peach, however, there is hardly any left, because enzymes break down pectin during ripening. It is precisely this breakdown that makes the fruit soft.\u003c\/p\u003e\n\n\u003cp\u003eWithout additives, a thin, liquid compote would remain in the jar. It would slide off a piece of cheese instead of staying put, and leave a puddle on the board.\u003c\/p\u003e\n\n\u003cp\u003eHighly esterified pectins, as are common in fruit spreads, need two things to gel. Enough sugar and enough acid, otherwise the mass remains liquid.\u003c\/p\u003e\n\n\u003cp\u003eTherefore, the lemon concentrate is not only in the recipe for the taste. It lowers the acidity enough for the pectin to bind at all.\u003c\/p\u003e\n\n\u003cp\u003eA second reason for the acid lies in the color. Cut stone fruit darkens in the air, and a low acid value significantly slows down this process.\u003c\/p\u003e\n\n\u003cp\u003eThis keeps the mass in the jar bright and prevents it from turning brownish. A peach compote from your own pot loses this color within a few hours.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency remains intentionally soft. The mass can be spread, but not cut, and that is precisely what distinguishes a pairing from a firm fruit jam.\u003c\/p\u003e\n\n\u003cp\u003eThe Fine Pairing series at Ryan's Specialties in Augsburg is the quiet neighbor of the barbecue sauces. Each jar pits a savory partner against a fruit, and the selection follows a clear logic.\u003c\/p\u003e\n\n\u003cp\u003eFor peach, this partner is an herb; for raspberry, an onion; for cranberry, a spice. The maple syrup connects this jar with a bottle from the series.\u003c\/p\u003e\n\n\u003cp\u003eOtherwise, it is only found in the house's smoky Chipotle sauce, and there in smaller quantities. Two shelves, one common ingredient, two completely different results.\u003c\/p\u003e\n\n\u003ch3\u003eThe brightest jar in a series full of antagonists\u003c\/h3\u003e\n\n\u003cp\u003eWithin the series, this is the most restrained variety, and this restraint is a conscious decision.\u003c\/p\u003e\n\n\u003cp\u003eNo vinegar, no onion, no pepper. What remains is fruit with an herbal edge, and therefore the jar fits where a strong chutney would be too much.\u003c\/p\u003e\n\n\u003cp\u003eYoung goat cheese and mild cream cheese would disappear under onion and balsamic. Here they remain palatable because the sweetness is next to them instead of overpowering them.\u003c\/p\u003e\n\n\u003cp\u003eNext to strong blue cheese or smoked meat, however, the jar loses its contour. There, the plate needs a darker fruit with more acidity in the background.\u003c\/p\u003e\n\n\u003cp\u003eIt is also not intended as a spread for breakfast bread. The thyme seems out of place in the morning, and the jar is designed for small portions.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for hosts who are planning a cheese board and are struggling with the accessories. Two jars from the series next to each other already provide a selection with two directions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGive the peach the place on your next cheese board where the fig usually lies, and the plate will manage with bread.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":57195675222342,"sku":"049HER0162","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-peach-fine-pairing.png?v=1788871753"},{"product_id":"easton-reed-raspberry-fine-pairing","title":"Raspberry Fine Pairing","description":"\u003ch2\u003eRaspberry Fine Pairing. Over half raspberries, plus onion and balsamic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Fine Pairing\u003c\/strong\u003e is a raspberry chutney from Easton Reed with 54 percent fruit, caramelized onion, and balsamic, in a 230-gram jar. Not a jam, not a dessert coulis, not a sweet barbecue sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Fine Pairing\u003c\/strong\u003e is Easton Reed’s savory fruit accompaniment, with raspberries making up the highest fruit content of the entire range at 54 percent.\u003c\/p\u003e\n\n\u003cp\u003eA good burger usually needs three elements side-by-side: roasted onion, something sweet, and something sour. On a cheese platter, the same task presents itself in a different form.\u003c\/p\u003e\n\n\u003cp\u003eThis jar combines all three roles into a single spoonful. Fruit, onion, and dark vinegar are already cooked together and do not need to be sorted at the table.\u003c\/p\u003e\n\n\u003ch3\u003eA berry that has been drawn into the savory realm\u003c\/h3\u003e\n\n\u003cp\u003eHere, the raspberry retains its clear acidity, but it gains a depth that it doesn't possess on its own.\u003c\/p\u003e\n\n\u003cp\u003eThe mixture is deep red and dense, and between the fruit pieces sit the small seeds of the berry. It falls from the spoon in one piece, not in drops.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit comes first with the bright, slightly sharp tone of fresh raspberries. A perfumed undertone, like that brought by berry syrup, is completely absent here.\u003c\/p\u003e\n\n\u003cp\u003eShortly thereafter, the onion slides in underneath, used dried and caramelized. It pulls the flavor downwards, to a place where a berry rarely goes.\u003c\/p\u003e\n\n\u003cp\u003eThe balsamic adds a darker acidity underneath, reminiscent of reduced grape juice. It connects the bright fruit with the dark onion, instead of letting them stand side by side.\u003c\/p\u003e\n\n\u003cp\u003eThe seeds remain in the jar and crack between the teeth when chewed. Those expecting a smooth, sieved mass will find this disruptive.\u003c\/p\u003e\n\n\u003cp\u003eRaspberries naturally bring a lot of their own acidity, and this shapes the composition. Lemon juice concentrate is therefore only at the very end of the recipe and requires little assistance.\u003c\/p\u003e\n\n\u003cp\u003eWith 46 grams of sugar per 100 grams, this jar is also on the sweet side. Savory here does not mean salty, as salt is not present in the recipe.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a salty relish without sweetness should therefore opt for a different category. The onion provides depth, but it does not replace a seasoning sauce on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eOne spoon saves roasted onions, chutney, and sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest benefit is seen on a burger, as the onion is already in the jar.\u003c\/p\u003e\n\n\u003cp\u003eA heaped teaspoon goes onto the hot patty, directly under the cheese slice. Next to aged cheddar, both melt into each other, and the bun remains dry.\u003c\/p\u003e\n\n\u003cp\u003eOn the cheese board, the jar sits next to blue cheese, mountain cheese, and goat cheese. One teaspoon per type is sufficient so that the fruit doesn't overpower the cheese.\u003c\/p\u003e\n\n\u003cp\u003eWith cold roasts, roast beef sandwiches, and game pâté, it takes on the role of lingonberry. Unlike lingonberries, it brings onion and vinegar directly to the plate.\u003c\/p\u003e\n\n\u003cp\u003eStirred into a game sauce, one teaspoon is enough just before seasoning. Fruit and acidity are added in one step, without making the sauce sweet.\u003c\/p\u003e\n\n\u003cp\u003eFor four bruschetta, toast bread slices and spread 100 grams of blue cheese on top. Add one teaspoon on top, then grill for two minutes until the cheese bubbles.\u003c\/p\u003e\n\n\u003cp\u003eFried blood sausage and liver pair particularly well with a teaspoon next to them. The acidity of the berry cuts through the fat without masking the strong inherent flavor.\u003c\/p\u003e\n\n\u003cp\u003eWild boar roast or venison haunch also work well with it. Serve the jar cold in a small bowl, instead of stirring it into the sauce.\u003c\/p\u003e\n\n\u003cp\u003eThe dish becomes milder with the \u003ca href=\"\/en\/products\/easton-reed-peach-fine-pairing\"\u003epeach jar\u003c\/a\u003e from the same range. The same fruit tastes smoky instead of savory in the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eraspberry sauce with chipotle\u003c\/a\u003e, and its neighbors are among the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutneys\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e This jar is not suitable for breakfast bread, as the onion is too prominent. It is also not suitable for cake fillings and desserts.\u003c\/p\u003e\n\n\u003ch3\u003eBalsamic brings its acidity with grape sugar\u003c\/h3\u003e\n\n\u003cp\u003eBalsamic is not an ordinary wine vinegar, as it doesn't start with wine, but with must.\u003c\/p\u003e\n\n\u003cp\u003eFor the base, grape must is cooked down for hours until it is dark and syrupy. Only then follows the acetification and aging in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003eThis is why balsamic tastes sweetish, although it reacts acidic. It brings fruit sugar and the roasted notes from the reduction with it, both of which are missing in a light wine vinegar.\u003c\/p\u003e\n\n\u003cp\u003eIn this recipe, that is exactly what is crucial. A sharp wine vinegar would hit the raspberry with pure acidity and flatten its fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe onion is also at one percent, processed dried and caramelized. Dried goods weigh only a fraction of fresh ones, which is why one percent here corresponds to about eight percent fresh onion.\u003c\/p\u003e\n\n\u003cp\u003eBoth ingredients are thus sparingly dosed and are far down in the recipe. Their task is to provide direction, not to take center stage themselves.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, raspberry is available twice in the assortment. Once in the bottle with smoked chili, once in this jar with onion and balsamic.\u003c\/p\u003e\n\n\u003cp\u003eThe quantities tell the difference more clearly than any description. In the bottle, the fruit content is 22 percent, here it is 54. The same berry, two opposite directions.\u003c\/p\u003e\n\n\u003cp\u003eThe processing also distinguishes the two sides of the house. The bottle contains a smooth puree, while here, pieces and seeds are retained in the jar.\u003c\/p\u003e\n\n\u003cp\u003eThe rest of the range follows the same principle with different partners. Each fruit gets a counterpoint, and with raspberry, this counterpoint is the most savory.\u003c\/p\u003e\n\n\u003ch3\u003eThe spoon belongs on the cold plate\u003c\/h3\u003e\n\n\u003cp\u003eWhat separates this jar from a fruit sauce is less the taste than its texture.\u003c\/p\u003e\n\n\u003cp\u003eFruit pieces and seeds are retained, and the mass stays on the cheese instead of running off. A level teaspoon keeps its shape on the board.\u003c\/p\u003e\n\n\u003cp\u003eIt is therefore not suitable for glazing on the grill. Over direct heat, the raspberry first loses its acidity, and what remains is mere sweetness with an onion note.\u003c\/p\u003e\n\n\u003cp\u003eIt also falls short as the only jar in the refrigerator. Its flavor profile is so pronounced that it contributes little to mild cream cheese and light fish.\u003c\/p\u003e\n\n\u003cp\u003eNext to strong cheese and cold meat, this relationship is reversed. There, it is the ingredient that is asked for first at the table.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be removed with a clean spoon. Leftovers of cheese or bread in the jar significantly shorten its shelf life.\u003c\/p\u003e\n\n\u003cp\u003eAs a hostess gift for an evening with cheese and red wine, the jar needs no explanation. Packaged with a piece of blue cheese, it is usually opened the same evening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA spoonful on the hot patty, and the burger needs no roasted onions, no ketchup, and no second sauce.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":57195675910470,"sku":"049HER0163","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-raspberry-fine-pairing.png?v=1788871758"},{"product_id":"easton-reed-kaesebrett-quartett","title":"Käsebrett-Quartett","description":"\u003ch2\u003eKäsebrett-Quartett. Drei Fruchtbegleiter und ein Honig-Senf, die ein Brett komplett machen.\u003c\/h2\u003e\n\n\u003cblockquote\u003eVier Gläser von Easton Reed, zusammengestellt für Käse: Cranberry, Raspberry und Peach Fine Pairing sowie Sweet Honey Mustard. Kein Geschenkkarton, keine Konfitüre fürs Frühstück, keine Grillsauce.\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEin gutes Käsebrett braucht drei Dinge neben dem Käse: etwas Süßes, etwas Saures und etwas Scharfes.\u003c\/strong\u003e Meist stehen dafür Feigensenf, ein Löffel Konfitüre und Cornichons bereit, und jedes davon ist ein Kompromiss. Dieses Set löst die Aufgabe mit vier Gläsern, die genau dafür gekocht wurden.\u003c\/p\u003e\n\n\u003ch3\u003eDrei Früchte, drei Charaktere\u003c\/h3\u003e\n\n\u003cp\u003eDas \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003eCranberry Fine Pairing\u003c\/a\u003e ist das herbe der drei: 43 Prozent Cranberry, Ingwer und Zimt, schnittfest im Glas, mit einer Säure, die aufrecht steht. Es gehört zu kräftigem Hartkäse und zu allem, was vom Braten übrig ist. Das \u003ca href=\"\/en\/products\/easton-reed-raspberry-fine-pairing\"\u003eRaspberry Fine Pairing\u003c\/a\u003e ist das dunkle: 54 Prozent Himbeere, karamellisierte Zwiebel, Balsamico — herzhaft eingekocht, kein Dessert. Es passt zu Blauschimmel und gereiftem Ziegenkäse. Das \u003ca href=\"\/en\/products\/easton-reed-peach-fine-pairing\"\u003ePeach Fine Pairing\u003c\/a\u003e ist das milde: 51 Prozent Pfirsich, Ahornsirup und Thymian, ohne Essig, ohne Zwiebel. Es gehört zu Weichkäse und Brie, wo die anderen beiden zu laut wären.\u003c\/p\u003e\n\n\u003ch3\u003eDer Senf, der nicht in die Nase steigt\u003c\/h3\u003e\n\n\u003cp\u003eDer \u003ca href=\"\/en\/products\/easton-reed-sweet-honey-mustard\"\u003eSweet Honey Mustard\u003c\/a\u003e bringt 40 Prozent Senf und 10 Prozent Honig zusammen. Die Schärfe bleibt am Gaumen und steigt nicht in die Nase — deshalb funktioniert er auf dem Brett auch für Gäste, die Dijon meiden. Zu Bergkäse, zu Schinken, zum Laugengebäck daneben.\u003c\/p\u003e\n\n\u003ch3\u003eSo bauen Sie das Brett\u003c\/h3\u003e\n\n\u003cp\u003eVier Käse, vier Gläser, ein Löffel pro Glas. Cranberry zum Hartkäse, Raspberry zum Blauschimmel, Peach zum Weichkäse, der Senf zum Schinken. Alles kalt, alles direkt aus dem Glas — nichts muss erhitzt, nichts angerührt werden. Ein Brett verbraucht nicht den ganzen Inhalt; geöffnet gehören die Gläser in den Kühlschrank.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Stellen Sie die Gläser eine halbe Stunde vor dem Anrichten aus dem Kühlschrank. Kalte Fruchtaufstriche schmecken flacher, als sie sind.\u003c\/p\u003e\n\n\u003ch3\u003eWofür das Set nicht gedacht ist\u003c\/h3\u003e\n\n\u003cp\u003eEs ist kein Frühstücksset. Die Fine Pairings sind auf Herzhaftes eingekocht — auf dem Butterbrötchen wirken sie fehl am Platz. Und es kommt ohne Verpackung: vier Gläser, so wie sie einzeln im Regal stehen. Wer eine Geschenkbox braucht, packt selbst.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eVier Gläser, die ein Brett vollständig machen — und die einzeln danach genauso gut weiterlaufen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Easton Reed","offers":[{"title":"3 × 230 g + 330 g (Cranberry · Raspberry · Peach · Honey Mustard)","offer_id":57314473083206,"sku":"049HER-SET-KAESE","price":37.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-kaesebrett-quartett.png?v=1788956263"},{"product_id":"easton-reed-grill-trio","title":"Grill-Trio","description":"\u003ch2\u003eGrill-Trio. Drei Tomaten-Grillsaucen, drei Schärfegrade, eine Flasche für jedes Fleisch.\u003c\/h2\u003e\n\n\u003cblockquote\u003eRibhouse BBQ, Honey BBQ und Honey Chili Barbecue von Easton Reed in der 260-ml-Glasflasche. Die drei Saucen auf Tomatenbasis — nicht die fruchtigen, nicht die Teriyaki.\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEine Grillsauce reicht selten für einen ganzen Abend.\u003c\/strong\u003e Rippchen wollen etwas Dunkles, Hähnchen etwas Mildes, und irgendwer am Tisch will es scharf. Dieses Set deckt die drei Fälle mit drei Flaschen ab, die sich in einem Punkt unterscheiden, der auf dem Etikett nicht steht: woher ihr Charakter kommt.\u003c\/p\u003e\n\n\u003ch3\u003eRauchig: Ribhouse\u003c\/h3\u003e\n\n\u003cp\u003eDie \u003ca href=\"\/en\/products\/easton-reed-ribhouse-bbq-sauce\"\u003eRibhouse BBQ Sauce\u003c\/a\u003e ist die dunkle, dickflüssige der drei. Melasse und Röstknoblauch tragen sie, der Rauch kommt aus geräuchertem Branntweinessig statt aus Aroma. Sie gehört an Ribs, Pulled Pork und alles, was lange auf dem Rost lag und Fett mitbringt.\u003c\/p\u003e\n\n\u003ch3\u003eMild: Honey BBQ\u003c\/h3\u003e\n\n\u003cp\u003eDie \u003ca href=\"\/en\/products\/easton-reed-honey-bbq-sauce\"\u003eHoney BBQ Sauce\u003c\/a\u003e ist die ohne Chili und ohne Rauch. Achtzehn Prozent Tomatenmark führen, sieben Prozent Honig runden ab. Für Wings, Hähnchenschenkel und für Gäste, deren Schärfetoleranz Sie nicht kennen.\u003c\/p\u003e\n\n\u003ch3\u003eSüß-scharf: Honey Chili\u003c\/h3\u003e\n\n\u003cp\u003eDie \u003ca href=\"\/en\/products\/easton-reed-honey-chili-barbecue-sauce\"\u003eHoney Chili Barbecue Sauce\u003c\/a\u003e hat fünf Prozent rote Chilipaste, die im Topf mitgekocht wurde statt nachträglich eingerührt. Deshalb verteilt sich die Schärfe gleichmäßig — kein Bissen brennt, keiner schmeckt nach nichts. Für Rind, kurz gebraten, und für alle, die es deutlich wollen.\u003c\/p\u003e\n\n\u003ch3\u003eDer Zeitpunkt entscheidet\u003c\/h3\u003e\n\n\u003cp\u003eAlle drei enthalten Zucker, und Zucker verbrennt bei 250 Grad. Tragen Sie die Sauce erst in den letzten fünf bis zehn Minuten auf, zweimal dünn statt einmal dick, und ziehen Sie das Fleisch dafür in die indirekte Zone. Wer früher pinselt, bekommt eine schwarze Kruste statt einer Glasur. Wie sich die drei Saucen im Detail unterscheiden, steht in unserem \u003ca href=\"\/en\/blogs\/grill-ratgeber\/bbq-sauce-welche-passt-zu-welchem-fleisch\"\u003eGrill-Ratgeber\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWas das Set nicht ist\u003c\/h3\u003e\n\n\u003cp\u003eEs ersetzt keinen Rub — Geschmack in der Tiefe kommt von Salz und Zeit, die Sauce liegt außen auf. Und es ist keine Auswahl der ganzen Reihe: Peach Whiskey, Raspberry Chipotle, Maple Chipotle und Apple Onion Fig fehlen bewusst. Das hier sind die drei Tomaten-Saucen, nach Schärfe sortiert.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDrei Flaschen, drei Fleischsorten, ein Grillabend ohne Diskussion.\u003c\/em\u003e\u003c\/p\u003e","brand":"Easton Reed","offers":[{"title":"3 × 260 ml (Ribhouse · Honey BBQ · Honey Chili)","offer_id":57314473148742,"sku":"049HER-SET-GRILL","price":28.36,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-grill-trio_4d862993-8991-49ec-a51b-07044a3fe247.png?v=1788956265"},{"product_id":"easton-reed-gourmet-ketchup-trio","title":"Gourmet-Ketchup-Trio","description":"\u003ch2\u003eGourmet-Ketchup-Trio. Trüffel, Paprika und Banane — drei Ketchups, die keiner Standardflasche gleichen.\u003c\/h2\u003e\n\n\u003cblockquote\u003eTruffle Ketchup, Farmhouse Ketchup und Banana Ketchup von Easton Reed im 280-ml-Glas. Kein Tomatenketchup zum Nachfüllen, keine Grillsauce, kein Fruchtaufstrich.\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKetchup ist die Sauce, bei der niemand nachfragt, was drin ist.\u003c\/strong\u003e Genau deshalb lohnt es sich, dreimal genau hinzusehen. Diese drei Gläser gehen jeweils einen anderen Weg von der Standardflasche weg — über das Fett, über die Würzung, über die Frucht.\u003c\/p\u003e\n\n\u003ch3\u003eTruffle: weniger Zucker, mehr Nachhall\u003c\/h3\u003e\n\n\u003cp\u003eDer \u003ca href=\"\/en\/products\/easton-reed-truffle-ketchup\"\u003eTruffle Ketchup\u003c\/a\u003e hat 60 Prozent Tomate, fünf Prozent Trüffelöl und nur 13 Gramm Zucker je 100 Gramm — etwa die Hälfte eines gewöhnlichen Ketchups. Das ist kein Zufall: Das Öl trägt das Aroma, die übliche Süße wäre im Weg. Dunkler, weniger süß, mit längerem Nachhall. Zu Pommes, zu kaltem Roastbeef, ins Rührei.\u003c\/p\u003e\n\n\u003ch3\u003eFarmhouse: Tomatenstücke, Paprika, Nelke\u003c\/h3\u003e\n\n\u003cp\u003eDer \u003ca href=\"\/en\/products\/easton-reed-farmhouse-ketchup\"\u003eFarmhouse Ketchup\u003c\/a\u003e ist der stückige der drei. Eingelegte Paprika, Zimt und Nelke geben ihm eine eigene Würzung; die Nelke zeigt sich erst beim zweiten Löffel. Keine Schärfe. Zum Burger, zur Bratwurst, zu selbst geschnittenen Kartoffeln.\u003c\/p\u003e\n\n\u003ch3\u003eBanana: Banane vor Tomate\u003c\/h3\u003e\n\n\u003cp\u003eDer \u003ca href=\"\/en\/products\/easton-reed-banana-ketchup\"\u003eBanana Ketchup\u003c\/a\u003e stellt 25 Prozent Bananenpüree vor das Tomatenmark und würzt mit mildem Curry und Zimt. Er ist hell orangerot, dick, und schmeckt in drei Schichten: erst Banane, dann Tomate, zuletzt Curry. Zu Geflügel, zu Reis, zu allem, was Curry verträgt.\u003c\/p\u003e\n\n\u003ch3\u003eKalt auf den Teller\u003c\/h3\u003e\n\n\u003cp\u003eAlle drei gehören neben das Essen, nicht darauf. Auf dem Rost verbrennt der Zucker, und das Trüffelaroma verfliegt in der Hitze; im Topf wird die Süße dominant. Nach dem Öffnen kommen die Gläser in den Kühlschrank.\u003c\/p\u003e\n\n\u003ch3\u003eWas das Set nicht ist\u003c\/h3\u003e\n\n\u003cp\u003eEs ist kein Ersatz für einen klassischen Tomatenketchup — wer den vertrauten Geschmack aus der Flasche sucht, findet ihn hier nicht. Und wer nur den Trüffel will, nimmt besser das Einzelglas; das Set lohnt sich, wenn alle drei auf den Tisch sollen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDrei Ketchups, die man nicht erklären muss — nur probieren lassen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Easton Reed","offers":[{"title":"3 × 280 ml (Truffle · Farmhouse · Banana)","offer_id":57314479079750,"sku":"049HER-SET-KETCHUP","price":28.36,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-gourmet-ketchup-trio.png?v=1788956267"}],"url":"https:\/\/ginusslande.com\/en\/collections\/easton-reed.oembed","provider":"genussland","version":"1.0","type":"link"}