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Café au Lait Barbecue Sauce

Contributed by Steven Raichlen

SERVINGS: about 1 cup

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1 tablespoon unsalted butter
1 shallot, finely chopped (about 3 tablespoons)
1 garlic clove, minced
1 tablespoon minced celery
1/2 cup brewed coffee with chicory
1/2 cup ketchup
2 tablespoons heavy cream
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 teaspoon liquid smoke
2 tablespoons dark brown sugar
Coarse salt (kosher or sea) and freshly ground pepper

Melt the butter in a heavy saucepan. Add the shallot, garlic and celery and cook over moderate heat until lightly browned, 3 minutes. Stir in all of the remaining ingredients and gradually bring to boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 8 to 10 minutes, whisking from time to time. Season the sauce with salt and pepper.

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