Currysaus

Currysaus, sometimes called kerriesaus, is a curry-flavored sauce popular in the Netherlands and Belgium. It is typically served as a topping or dipping sauce for fries and fried snacks such as kroket and frikandel. The sauce has a smooth, moderately thick texture and a yellow-brown color. Its flavor and usage reflect Dutch colonial culinary influences, particularly the adoption of curry powder from South Asia and Indonesia.

Ingredients and preparation: A common base is a roux of butter and flour, to which curry powder is added. Liquid comes from stock, water, or tomato-based products, and many recipes include sugar and vinegar for sweetness and acidity. Salt and pepper adjust the seasoning; optional additions include cream or yogurt for a milder version. Commercial currysauzen may include additional thickeners and emulsifiers.

Usage and variations: Currysaus is a standard accompaniment to patat (fries) and various fried snacks. In snack bars, it is often offered as a regular option or as part of combinations such as patat speciaal (fries with mayonnaise and currysaus, plus onions). The sauce is distinct from curry ketchup, which combines ketchup and curry powder and has a thinner consistency.

Storage and availability: The sauce is widely sold bottled or jarred and is also made at home. Unopened bottles can be stored in a pantry; once opened, currysaus should be refrigerated and consumed within several days to a week for best quality.