© Sneh Roy
Espresso Barbecue Sauce
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR Plus overnight chilling
- SERVINGS: Makes 1 1/2 cups
Grilling experts Cheryl and Bill Jamison add espresso to give this sauce a deeply rich, complex flavor. It's delicious with smoked or grilled pork, beef, lamb or duck.
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 1/2 cups chopped onion
4 garlic cloves, minced
1 serrano chile, minced
1 cup ketchup
1 cup brewed espresso
1/4 cup distilled white vinegar
3 tablespoons unsulfured molasses
2 teaspoons chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon Worcestershire sauce
- In a large saucepan, melt the butter in the oil. Add the onion, garlic and serrano and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Stir in all of the remaining ingredients and bring to a simmer. Cover and cook the sauce over low heat for 30 minutes, stirring occasionally.
- Scrape the sauce into a food processor and puree until smooth. Transfer to a bowl and let cool, then cover and refrigerate overnight to allow the sauce to mellow.