Producer in Dublin;
Katie Sanderson, who kickstarted the company, was born and grew up in Hong Kong. The inspiration behind the recipes is the amalgamation of those early years, time spent travelling, working in kitchens, and the belief that a good larder full of condiments makes cooking a breeze.
White Mausu’s journey began in the kitchens of The Fumbally, a well renowned café in Dublin where Katie was working at the time. Inspired by the chilli oil (rãyu), which adorns the tables of cafés, restaurants and homes throughout Japan, Katie began experimenting with her own interpretations bulking the chilli oil out with additional ingredients such as peanuts as well as playing around with both sweet and salty baselines.
And so White Mausu’s inaugural product-line was born, its Peanut Rãyu. Without a brand name and without even a label, it initially garnered popularity from a stall at the Dublin Flea Market. Katie’s reputation combined with the sauce’s moreish characteristics fast-tracked its cult status in record time with stockists, editors and Ireland’s food community knocking down her door almost instantaneously.
Launched in 2017, White Mausu is the Irish condiment brand which has now become a staple on kitchen shelves around Ireland, winning over legions of fans with its addictive qualities triggering all the key taste sensations.
Made with love in Dublin, the range fuses Japanese and Chinese flavours to spice up any dish. Give your vegetables a kick, jazz up a stir-fry, eggs, or avocado on toast; rumour has it it's great on a grilled steak or (shhh!) just eat straight from the jar.