Coffee Sauce
Updated May 28, 2024
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾cup lightly roasted coffee beans
- 2pods cardamom
- 1stick cinnamon
- 1½tablespoons molasses
- ¼cup white wine
- 1cup chicken broth
- 1shot espresso
- ½cup sour cream
- 1tablespoon butter
Nutritional analysis per serving (4 servings)
142 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 2 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.
Private Notes
Comments
What would one use this for?
In the article in which this recipe originally appeared, Samuelsson did NOT use it with ice cream (chicken stock and ice cream???) but with a barley-and-mushroom risotto. Hesser then noted it would be good with quail, duck and venison.
What would one use this for?
I found this recipe listed with ice cream toppings, but I haven't tried it yet.
In the article in which this recipe originally appeared, Samuelsson did NOT use it with ice cream (chicken stock and ice cream???) but with a barley-and-mushroom risotto. Hesser then noted it would be good with quail, duck and venison.
Advertisement