Espresso Barbecue SauceSteven Raichlen
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
- 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
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.
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 ‣