Kerriesaus

Kerriesaus, or curry sauce, is a sauce commonly found in Dutch and Belgian cuisine. It is a mild to moderately spiced sauce based on curry powder and a light roux, typically yellow in color. The sauce is usually served as a topping or dipping sauce for fried snacks such as kroketten and frikandel, and is also enjoyed with french fries or boiled meat. In households it is prepared at home or sold pre-made in jars and sachets in supermarkets.

Typical preparation starts with heating butter or oil, adding flour to form a roux, and briefly toasting curry powder to release its aroma. Stock (vegetable or chicken) is then added gradually, and the mixture is simmered until thickened. Some versions include onions, grated apple, or cream, while others rely on a milder curry blend with a touch of sugar or vinegar to balance sweetness and acidity. Turmeric or yellow curry powder gives the characteristic yellow hue, and some commercial sauces use colorants.

Variations exist in spiciness, sweetness, and texture. In the Netherlands and Flanders it is closely associated with snack bars and casual meals, commonly served with kroketten, bitterballen, and french fries, or poured over other fried items. Pre-made kerriesaus is widely available in jars or sachets under various brands.

History and context: The term kerriesaus reflects the Dutch adaptation of curry powder, a product of European colonial era contact with South and Southeast Asia. The sauce embodies how Indonesian flavors were integrated into ordinary Dutch and Belgian cooking, contributing to a distinctive fast-food and home-cooking tradition.