This recipe for German meatballs with Hollandaise Sauce is a real classic. It's an easy comfort food to make.
In fact it's so easy, I was fooled by thinking Hollandaise sauce was difficult until I realized I had been making it all along in this recipe.
My Mom didn't include the capers in the sauce, so I rarely put them in. Since I like quick, I usually use my own cooked frozen meatballs or I buy them.
Put frozen meatballs into pot, add water, Vegeta, freshly ground pepper, and bay leaf.
Bring to boil, lower heat, cover, and simmer for about 15 - 20 minutes. Meatballs should be hot inside.
Drain meatballs, reserving liquid. Cover meatballs to keep hot.
Melt butter in fry pan. Add flour and stir well. (Do not brown flour)
Add reserved liquid, stirring well. Cook, stirring constantly, until thickened.
Remove from heat. Add some of the sauce into the egg yolk (in a small bowl). Stir and return to sauce in fry pan. Simmer about 2 minutes, adding a bit of water if necessary if too thick.
Add capers and mustard. Season with salt and pepper.
For a richer sauce, when adding reserved liquid to butter/flour mixture, only add 1 cup of liquid. Also add 1 cup of either 10% or 18% cream. If finished sauce is too thick, use remaining reserved liquid to thin rather than water.
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