Marinades, Sauces, Rubs & Salsas

Espresso Barbecue Sauce

There’s something outrageous about brewing a sauce from a beverage you usually associate with breakfast. Here, you’ll be able to sense the coffee without actually tasting it.


Espresso Barbecue Sauce

Recipe Notes

  • Yield: 3 1/4 cups


  • 3/4 cup espresso or strong brewed coffee
  • 3/4 cup ketchup
  • 6 tablespoons heavy (whipping) cream
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 1/4 cup firmly packed brown sugar, or more to taste
  • 3 tablespoons cider vinegar, or more to taste
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Tabasco sauce or your favorite hot sauce, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper

Recipe Steps

Step 1: Combine the espresso, ketchup, cream, honey, mustard, brown sugar, vinegar, Worcestershire sauce, and Tabasco sauce with 3 tablespoons of water in a large heavy nonreactive saucepan. Gradually bring to a boil over medium-high heat.

Step 2: Reduce the heat to medium and let the sauce simmer gently until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more brown sugar, vinegar, and/or Tabasco sauce as necessary and season with salt and pepper to taste. If necessary, add a little more water to thin and mellow the sauce. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 1 week. Bring it to room temperature and stir to recombine before serving.

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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the …

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