Kapernsauce (Caper Sauce)

Name: Kapernsauce (Caper Sauce)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: German
Ingredients: Unsalted butter — 30 g (2 tbsp); All-purpose flour — 30 g (1/4 cup); Beef or fish stock (from poaching the main dish) — 300 ml (1 1/4 cups); Heavy cream — 60 ml (1/4 cup); Capers, drained — 40 g (3 tbsp); Caper brine — 15 ml (1 tbsp); Egg yolk (optional, for richness) — 1; Salt and white pepper — to taste

The Quirky Foodster Team

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5 min

Prep

15 min

Cook

Ingredients

Unsalted butter — 30 g (2 tbsp)
All-purpose flour — 30 g (1/4 cup)
Beef or fish stock (from poaching the main dish) — 300 ml (1 1/4 cups)
Heavy cream — 60 ml (1/4 cup)
Capers, drained — 40 g (3 tbsp)
Caper brine — 15 ml (1 tbsp)
Egg yolk (optional, for richness) — 1
Salt and white pepper — to taste

Method

Melt butter in a saucepan over medium heat until foaming.
Whisk in flour, cook 2 minutes to form a pale roux.
Gradually whisk in warmed stock, stirring continuously to avoid lumps.
Simmer gently 10 minutes until thickened, then stir in cream, capers and caper brine.
If using, temper egg yolk with a spoonful of hot sauce, then whisk back in off the heat; season with salt and white
pepper.

Cultural Background: A béchamel-style sauce studded with briny capers, Kapernsauce is the traditional accompaniment to Königsberger Klopse, the East Prussian meatball dish, and to boiled fish and beef across northern Germany.

Tips: • Using the poaching liquid from the meatballs or fish as the stock gives the sauce extra depth. • Add capers and their brine toward the end to preserve their briny punch.

Variations: • Add a squeeze of lemon juice for extra brightness. • Use fish stock specifically when serving with poached fish.

Storage: Refrigerate up to 2 days in an airtight container.

Reheating: Reheat gently over low heat, whisking constantly; do not boil if egg yolk was added. Nutrition (per serving) Approx. 65 kcal, 1.5 g protein, 4.5 g fat, 4 g carbohydrate per 60 ml serving.

FAQs: What is Kapernsauce traditionally served with? Königsberger Klopse (veal meatballs), boiled beef, and poached fish. Can I make it without egg yolk? Yes, the yolk adds richness but the sauce is still creamy and flavourful without it.