My inspiration for this sauce, using the left over coffee on a camping trip, for grilled steaks over the campfire.M/em>
What you need:
1½ cups medium roast coffee, brewed
½ cup port wine
¼ cup minced shallot
1 tablespoon minced garlic
¼ cup demi-glace
1 tablespoon Dijon mustard
2 teaspoons Coffee Rub
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
What to do:
In a small saucepan over medium heat, combine the coffee, port, shallot, and garlic. Stir and cook 5 to 7 minutes, or until the sauce is reduced to ½ cup.
Stir in the demi-glace, mustard, Coffee Rub, and balsamic vinegar, and simmer 3 minutes. Remove the saucepan from the heat and gently stir in the butter until melted. Cover and keep the sauce warm until ready to use.
NOTE: Check the consistency of the sauce before serving. If it is too thick, stir in hot water, 1 teaspoon at a time, as needed to reach a desired consistency.