Truffle Ketchup

Fine gourmet ketchup with black truffle

The truffle ketchup from the Zum heiligen Stein manufactory is the house's festive variety – the classic, refined with black truffle pesto. Hand-cooked from Italian tomato paste, cane sugar, and raspberry vinegar, vegan and in a 200g jar. Earthy, tomatoey, festive.

The truffle ketchup from Zum heiligen Stein is a handmade gourmet ketchup from Muschenheim in Hesse, to which one of the finest ingredients in the kitchen has been added: black truffle. Nina Sauerborn developed the recipe with truffle pesto – mild and tomato-based, with 43% Italian tomato paste, and a delicate, earthy truffle scent that is revealed the moment the jar is opened.

The earthy scent of black truffle

As soon as the jar is opened, the unmistakable scent of black truffle rises to your nose, carried by the sweet, tomatoey sauce. It is a scent that immediately brings to mind festive plates and long evenings with friends.

On the palate, the truffle ketchup remains mild and well-rounded; the truffle note lies delicately over the fruit, earthy and noble, without becoming intrusive. Nina kept the aroma deliberately subtle – fine enough to elevate the dish without overpowering it. Anyone who likes truffles will love this ketchup. And those who have only known truffles from restaurants will discover them here for their own dining table.

For steak, fries, and pasta with Parmesan

The truffle ketchup elevates dishes that are usually quite simple: beef fillet, steak, burgers, and it turns simple fries or fried potatoes into something special. A dollop is all it takes to give a simple dish a festive character.

It plays to its strengths with tagliatelle and Parmesan, aged cheese, and baked potatoes, where the truffle can unfold its earthy depth. If you would like to get to know the classic version, reach for the spicy one; if you are looking for another specialty, try the smoky one.

Nina's specialty from the manufactory in Hesse

In 2010, Boris Sauerborn and his wife Nina took over the restaurant Zum heiligen Stein in Muschenheim near Lich, named after the approximately 4,000-year-old megalithic tomb that towers above the village.

During the pandemic, Nina tinkered with two special varieties – the smoky one and the truffle one. For the truffle ketchup, she combined the classic ketchup with fine truffle pesto until the fruit and truffle were in balance. This is how the small ketchup manufactory got its most festive variety. "There is nothing better than homemade," says the credo of Grandma Mia, which is written on every jar.

The business has grown steadily – production moved to a former bakery in 2015, and to larger premises in 2025 to meet demand. It is still cooked by hand, in small batches using a few good ingredients. Truly impressive.

Storage and festive presentation

The truffle ketchup comes in a 200g jar, ready for the table – once opened, it keeps well in the refrigerator for several weeks. It is particularly good for a festive menu, at Christmas, or during a dinner with friends, a small luxury next to the plate. Because 200g goes a long way for such an intense ketchup, the jar often stays in the fridge for special occasions. As a gift for foodies, it looks beautiful next to the classics from the taster set.