BBQ Sauce

The mild everyday BBQ sauce from Berlin

The BBQ sauce from Sossen Eckart is a handmade barbecue sauce from Berlin, mild and tangy with a tomato base, featuring a gentle sweetness and a savory depth of Worcestershire. Not a bold, spicy sauce, but a well-balanced companion for every day at the grill and in the pan.

BBQ sauce is numbered No. 3 at Sossen Eckart and is the most versatile of their Berlin gourmet sauces. Thomas Eckart has been handcrafting it since 2009 using tomato puree, raw cane sugar, red wine vinegar, and a fine spice blend. A sauce that doesn't push itself to the forefront, but lets the grilled food shine.

Mild, tangy, with a gentle sweetness

On the tongue, you first taste the ripe tomato, then the soft sweetness of the raw cane sugar, and finally the delicate acidity of the red wine vinegar. Mustard powder, garlic, and a hint of pepper provide spice without being overpowering. None of this comes from a packet; the flavor develops through slow reduction in the pot. In the glass, it gleams deep red and thick—mild and rounded, right where spicier sauces are just getting started.

It gets its savory depth from a dash of Worcestershire sauce, which provides a dark, spicy note. This makes it rich and balanced, never intrusive. A BBQ sauce for everyone at the table, from the cautious to the grill-obsessed, for children's plates as well as for heavily seasoned ribs off the grate.

From the grill to your breakfast egg

Classically, this BBQ sauce belongs with everything that sizzles on the grate or in the pan: steak, chicken, sausage, grilled vegetables. It is thick enough for dipping and smooth enough for brushing onto meat during the last few minutes over the coals to create a flavorful crust. It also works well cold on a sausage sandwich or with baked potatoes.

Beyond the grill, it is also impressive: as a tangy spread, in a burger, and some Berliners even swear by a dollop on their breakfast egg. Those who prefer it hotter should reach for the fiery hot BBQ sauce, and those who like it rich and dark should try the savory steak sauce from the same maker.

Hand-stirred in Berlin since 2009

In Berlin, Thomas Eckart and his wife Sabine Welz have been simmering their sauces themselves since 2009, in small batches and completely without artificial additives. It all started in a small kitchen with the desire to make sauces that taste like real ingredients. Over 15 years later, those first recipes have grown into ten varieties, ranging from mild to fiery hot.

"Everything natural, no bullshit," says Thomas, and you can taste that he means it. Every bottle is stirred, seasoned, and filled by hand; as a trained designer, Sabine creates the colorful labels herself. This gives every sauce its own unique character.

You can find the entire world of Sossen Eckart sauces with us, along with many other BBQ sauces for a summer at the grill.

On the meat too early, and the sugar turns bitter

Shake well before serving and enjoy at 18 to 20 degrees Celsius; that’s when the sweetness shines through best. If using for glazing, only add it to the meat in the final minutes, otherwise the sugar will caramelize too quickly and become bitter. If you like, stir a spoonful into some mayonnaise for a quick grill dip. Once opened, the 250ml bottle will keep for several weeks when well chilled and will be ready for the next spontaneous barbecue session.