Redeye Barbecue SauceSteven Raichlen
Inspired by the redeye gravies of the American South, this barbecue sauce contrasts the bittersweet flavor of coffee with the richness of bacon and cream. I bet you can’t eat just a single spoonful.
Redeye Barbecue Sauce
- Yield: Makes about 2 cups
- 1 tablespoon butter
- 1 slice bacon, finely chopped
- 1/2 medium-size onion, finely chopped
- 1 clove garlic, minced
- 3/4 cup brewed strong coffee or espresso
- 3/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup heavy (whipping) cream
- 2 tablespoons Dijon mustard
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- Coarse salt (kosher or sea) and freshly ground black pepper
Step 1: Melt the butter in a heavy saucepan over medium heat. Add the bacon, onion, and garlic and cook until lightly browned, about 3 minutes. Stir in the coffee, ketchup, Worcestershire sauce, cream, mustard, molasses, and brown sugar and let the mixture gradually come to a boil.
Step 2: Reduce the heat slightly and let the sauce simmer until thick and richly flavored, about 10 minutes, whisking from time to time. Season with salt and pepper to taste. You can serve the sauce hot or at room temperature. It can be made up to 2 days ahead and refrigerated, covered. Bring the sauce to room temperature before serving.
Find This Recipe
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣