Espresso BBQ Sauce
Espresso BBQ Sauce delivers a bold, rich flavor by blending brewed espresso, spices, vinegar, and sweeteners. The deep coffee notes balance the tang and sweetness, creating a unique taste experience. Ideal for enhancing grilled meats, this sauce adds complexity and depth. Each ingredient works together to create a smooth, smoky profile that stands out in any dish.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Heat-resistant container (for storing)
Ingredients
- 1 cup ketchup
- ½ cup freshly brewed espresso
- ½ cup low-sodium beef broth
- ¼ cup cider vinegar
- ¼ cup distilled vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ to ⅓ cup brown sugar adjust for desired sweetness
- 2 tablespoons Worcestershire sauce
- Salt to taste
Instructions
Heat The Oil And Butter
- Pour olive oil into a medium saucepan and set it over medium heat. Add the butter and let it melt fully before moving on.
Toast The Spices
- Sprinkle in the smoked paprika, chili powder, garlic powder, onion powder, and a bit of black pepper. Stir everything around for about 30 seconds, just until the spices start to smell strong and toasty.
Add The Liquids
- Pour in the ketchup, brewed espresso, beef broth or brisket drippings, both types of vinegar, and a splash of Worcestershire sauce. Stir until the mixture is smooth and well blended.
Add The Sweet And Tangy
- Mix in the brown sugar and Dijon mustard. Stir until the sugar has fully dissolved into the sauce.
Let It Simmer
- Bring the whole thing to a gentle simmer. Turn the heat down a bit and let it cook uncovered for 15 to 20 minutes, giving it a stir now and then, until it thickens up nicely.
Adjust To Taste
- Taste the sauce. If you want it sweeter, add a little more sugar. Add salt as needed.
Cool It Down And Store
- Once it’s done, let the sauce cool to room temperature. Transfer it to a sealed container and keep it in the fridge. It’ll stay good for up to two weeks.