Joppiesaus

Name: Joppiesaus
Prep time: 10 min
Cuisine: Dutch
Ingredients: Mayonnaise — 200 g (3/4 cup + 2 tbsp); Onion, very finely minced — 1 small; Curry powder — 10 g (2 tsp); Mustard powder — 3 g (1 tsp); Sugar — 10 g (2 tsp); White wine vinegar — 10 ml (2 tsp); Salt — 2 g (1/3 tsp)

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Mayonnaise — 200 g (3/4 cup + 2 tbsp)
Onion, very finely minced — 1 small
Curry powder — 10 g (2 tsp)
Mustard powder — 3 g (1 tsp)
Sugar — 10 g (2 tsp)
White wine vinegar — 10 ml (2 tsp)
Salt — 2 g (1/3 tsp)

Method

Combine mayonnaise, curry powder, mustard powder and sugar in a mixing bowl; whisk until smooth and evenly coloured.
Stir in finely minced onion.
Add vinegar and salt, mixing well to combine.
Adjust sweetness and spice to taste.
Chill at least 30 minutes before serving to let flavours meld.

Introduction: A curried mayonnaise-based sauce invented in the 1950s by a Rotterdam snack bar owner named Joop (hence 'Joppie'), this sweet, tangy, curry-spiced sauce is now a fixture at Dutch fry stands.

Cultural Background: A curried mayonnaise-based sauce invented in the 1950s by a Rotterdam snack bar owner named Joop (hence 'Joppie'), this sweet, tangy, curry-spiced sauce is now a fixture at Dutch fry stands (frituren), served alongside fries and fried snacks.

Tips: Mincing the onion very finely gives the characteristic smooth-but-textured consistency of commercial joppiesaus. Letting the sauce rest allows the curry powder's flavour to bloom fully.

Variations: Add a pinch of cayenne for extra heat. Use shallot instead of onion for a milder allium flavour.

Storage: Refrigerate in an airtight container up to 5 days.

Reheating: Not applicable; served cold.

Nutrition: Approx. 90 kcal, 0.3 g protein, 9.5 g fat, 2 g carbohydrate per 15 ml serving.

FAQs: What is joppiesaus traditionally served with? French fries (patat/friet) at Dutch snack bars, often alongside or mixed with other sauces like fritessaus. Is it very spicy? No, it's mild and curry-forward rather than hot, with a distinct sweet-savoury profile.