Sauces, Condiments, Mustards, Fermentation etc etc : Coffee Ginger Sauce

Blogging about this sauce came as a surprise to me because I never wrote it down before now. Over the years it has evolved several times too. I had a few requests for the recipe so I did my best to annotate and make some adjustments along the way. What makes this recipe fun and unique is the use of coffee. I prefer to use cold brewed coffee because it is concentrated and contains less acidity. You don't have to use cold brewed coffee but it's what I did. Having used the Toddy and the Oxo cold brew systems I would have to agree with the reviews and say the OXO is the way to go.

Recipe

2 1/4 cups of Cold Brewed Coffee

1/4 of Good quality Soy Sauce

1/2 cup Maple Syrup

1/4 Brown Sugar

20 grams of Fresh Ginger or to taste

35 grams of Fresh Garlic

1-2 Tangerines Peeled. Reserve the ZEST

1 tsp of Kosher Salt

2 tsp of coarse Ground Pepper

Toss everything in a Blender (I use a Vita-mix) and blend until thoroughly pureed. Place mixture on stove top in a saucepan and reduce to at least 50% of its original volume . It should be thick enough to coat the back of a spoon. This is where you can get creative. You could add more coffee to bring out the coffee flavor which I will do often. If it is not hot enough add some Sambal or Sriracha. Consider adding some instant coffee if you want a more intense flavor or add more cold pressed coffee. Note: it will initially taste pretty strong but after you apply it your protein and grill or roast it will mellow out.

I have used this sauce for grilling ,roasting chicken and or beef. Use whatever rubs or sauces you want for your protein.