One thing I love about Belgium is the sauce selection at the ‘Frituur’ places, the fry shops. Since going vegan many of these sauces are a no-go, as they’re often mayo based. My favourite is the Joppiesaus, which is creamy, sweet, oniony, and has a slight curry flavour, with a texture kind of like the danish 'Remoulade'.
And... Please note that if you want an authentic joppiesaus, try and chop the onion and the pickles as finely as possible, when you think it’s fine enough, just chop it a little bit more, you will still feel the chunks in the dip as you should, even when it’s very finely chopped. Also note; a lot of mustards tastes different, the yellow mustard used here is very mellow, if you have something spicy like a dijon, it's too overpowering, if you have nothing else use a tiiiiny bit or leave it out.
Makes about 280 ml (9.5 oz)
Ingredients
- 2.5 dl vegan mayo (1 cup)
- 3 tablespoons very finely chopped red onion
- 1 tablespoon very finely chopped pickles
- 1 tablespoon granulated sugar
- 1 teaspoon yellow mustard
- ½ teaspoon east Indian curry powder
- 1/4 teaspoon ground paprika
- Salt and pepper to taste
What you will need
- 1 bowl
- 1 measuring cup
- Measuring spoons
- Cutting board and knife
Instructions
- Measure the vegan mayo and put into a bowl. Put in the yellow mustard, sugar, curry powder and paprika. Mix.
- Extremely finely chop the red onion. Measure 3 tablespoons and mix in.
- Very finely chop the pickles. Measure 1 tablespoon and mix in. Add salt and pepper to taste.
- The sauce is best eaten after 10-15 minutes, then the sugar will be fully dissolved and not grainy. Keep refrigerated in an airtight container for about 4-5 days.
Enjoy !
