Croque Madame Jeanette


This one is a fusion of the well known, French croque madame and the “Dutch” spicy chicken sandwich. Like the American version, it’s chicken and it’s spicy. Unlike the American version, it’s not fried. There’s many different recipes for the spicy chicken sandwich; some Indonesian, some Surinam (which is where our version’s idea came from). The Madame Jeanette pepper used in Limonhello originates from Surinam, hence the name Croque Madame Jeanette. This sandwich goes great with a fresh salad, like vinegar marinated cucumber. For the experienced chefs among us, just substitute your favorite croque madame recipe, leave out the mornay/béchamel and add the spicy chicken instead of ham.


Serves 4-6

  • 8 – 12 thick slices of bread
  • 4 - 6 eggs (more if you want to try to poaching for the first time)
  • 150 grams or 1 ¼ cup Gruyère (any cheese will do)
  • 400 grams or 14 oz chicken meat (breast or thigh)
  • 1 onion
  • 2 garlic cloves
  • 1 chicken bouillon cube
  • 1 tbsp tomato paste
  • 2 tbsp of your favorite curry blend (bonus points if you use a Surinam masala)
  • Butter
  • Oil
  • Black pepper
  • Limonhello


Dice the onion and press the garlic. Slice the chicken into little strips and brown in a bit of oil. Remove from the pan and set aside. Sauté the onion and garlic in the same pan. Add tomato paste and crumble in the bouillon cube with a pinch of black pepper, the chicken strips and curry powder, along with 100 ml or ½ cup of water. Let simmer for 15-20 min, stirring regularly. 

In the meantime, butter up the bread and toast until crispy. Fry or poach the eggs, making sure the yolk stays runny. When the chicken is cooked, divide on half the slices of bread and cover with about ⅔ of your cheese, another slice of bread and top with leftover cheese. Broil the sandwiches in your oven until cheese is lightly golden brown. Top with your poached or fried egg and dip, douse or drizzle with Limonhello!


Tortillas with Limonhello

By Izabela Hejzlarova


Made special for White Whale Sauces' Limonhello, by Izabela Hejzlarova from @easywithizi on Instagram. This is a deliciously fresh and healthy tortilla wrap, perfect for lunch on a warm summer day.


Ingredients (for 2 persons)

  • 4 whole-grain tortillas
  • 200g chicken breast
  • 1 tbsp virgin olive oil
  • 8-10 lettuce leaves
  • 8-10 cherry tomatoes
  • 1/2 cucumber
  • 1 peach
  • 1 avocado
  • 1 kiwi
  • 4 tbsp greek yogurt
  • 2 tsp Limonhello
  • 1 tsp honey
  • Sweet paprika
  • Black pepper



1) Wash the chicken breast under running water and cut it into small pieces.
2) Put olive oil into the pan. Wait until the oil is hot enough and add chicken pieces. Add black pepper and sweet paprika. Once the meat is almost done add Limonhello sauce and honey.
3) In the meantime wash the veggies and fruit and cut everything into small pieces.
4) Warm up the tortilla, cover with a thin layer of greek yogurt, add veggies and meat.
5) Wrap it and enjoy!

Not hot spicy enough? You can add more Limonhello sauce on the top!

Spring rolls with peanut butter and Limonhello

By Izabela Hejzlarova


One more from @easywithizi on Instagram. A delicious play on a great classic. Fresh with a kick!


Ingredients (for 2 persons)

  • 6 rice wrappers
  • 2/3 cucumber
  • 4 medium carrots
  • 1 large tomato
  • Few fresh leaves of chives
  • 1 tbsp organic peanut butter
  • 1 tbsp coconut milk
  • 1 tsp Limonhello sauce
  • 1/2 tsp herbs (provencal herbs/oregano/basil/coriander)



1) In a small bowl, mix the peanut butter, coconut milk, Limonhello, and the herbs according to your preferences.

2) Clean cucumber, tomatoes, carrots, and chives. Cut all of them into equal 'sticks'.

3) Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.

4) In a row across the center, place a few 'stick' of cucumber, tomatoes, carrots, and chives leaving about 5 cm uncovered

on each side. Fold uncovered sides inward, then tightly roll the wrapper.

5) Serve rolled spring rolls with peanut butter & Limonhello

Easy summer salad with Limonhello

By Izabela Hejzlarova


A final recipe from our favorite cook on instagram, @easywithizi. She honors her name with this super easy salad. Incredibly vibrant, a perfect summer salad!


Ingredients (for 2 persons)

  • 1 bigger avocado
  • 1/2 cucumber
  • 125g mini crevets (ready to eat ones)
  • 1/2 mango
  • 6-8 cherry tomatoes
  • 1 tbsp Limonhello sauce
  • A handful of fresh coriander
  • Black pepper
  • Parsley




1) Wash cucumber, tomatoes and crevets under running water. Peel the mango and avocado.

2) Cut everything into small cubes and put it into a bowl. Add Limonhello, black pepper, parsley and coriander. Mix properly.

Chicken Spiedie

This is an incredibly delicious sandwich. Marinated for at least 24 hours, the chicken "cooks", almost like fish in a ceviche. This guarantees the most succulent meat after you cook it, preferably over a charcoal fire on a skewer; which is where the name comes from, spiedo is Italian for spit.

You can use any kind of meat and any kind of cooking method. Here we used chicken breast and a simple pan. Don't worry if you don't have any Limonhello on hand (though you should definitely order some for your next sandwich), since this recipe is great even without the citrusy kick of Limonhello.

Fair warning, our version leaves you with a whole lot of "zuzu". Just double the chicken or halve the marinade. Though it's delicious and you're gonna wish you had more every time, at least we do.


For 6 sandwiches

  • 600 grams or 1.3 pounds of chicken breast (or any boneless meat) cut into bitesize pieces
  • 180 ml or 3/4 cup of white wine vinegar
  • 120 ml or half a cup of olive oil
  • 60 ml or a quarter cup of fresh lemon juice
  • 15 grams or half a cup of fresh mint leaves
  • 6 cloves of garlic (or more if you're a garlic fiend)
  • 4 teaspoons white sugar
  • 3-4 teaspoons Limonhello
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 6 soft buns


Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, Limonhello, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied. Place your meat in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, massaging occasionally.


The next day, remove the meat and cook it in a pan with a couple of tablespoons of the marinade (or on skewers on your barbecue). Pour the left over marinade into a small saucepan, bring to a simmer and let it reduce for about 4 minutes. Toast your buns and spread some of the cooked down marinade on each. Add the meat, douse with more marinade and a couple drops of Limonhello.