Boom Sauce - Second Degree
- Comments:
- Serving Notes:
Equipment & Processing
- Prep: (e.g., the Magimix, the Scales)
- Cooking: (eg use the Instant Pot)
- Finishing: (e.g., the Maap Gas Blow Torch)
Ingredients and Method
This variation is designed to be the "midnight" version of the brown sauce. The coffee introduces a roasted bitterness that tames the sugar, while the raisins provide a tighter, more concentrated fruit flavor. This will be exceptional with Chuck or Brisket burgers, as the bitter-sweet notes mimic a stout reduction.
"Dark Roast" Raisin & Coffee Brown Sauce
| Ingredient | Weight | Method |
|---|---|---|
| Prunes (pitted) | 150g | 1. Peel and core the apples; roughly chop the onion. |
| Raisins | 100g | 2. Prepare 150ml of high-intensity black coffee (espresso or ristretto strength). |
| Granny Smith Apples | 800g | 3. Combine all ingredients (except xanthan) in the pressure cooker. |
| Brown Onion | 250g | 4. Cook at high pressure (1 bar) for 25 minutes. |
| Brown Sugar | 250g | 5. Perform a natural pressure release. |
| Malt Vinegar | 760g | 6. Blend with the Bamix Gastro. Pass through a fine sieve for a glossier look. |
| Strong Black Coffee - 35g fine ground coffee to 170g water in aeropress, 2 min brew | 150g | 7. While the sauce is hot, shear in the xanthan gum to stabilize. |
| Worcestershire Sauce | 18g/1T | 8. Bottle while hot. |
| Ground Ginger | 2g/1t | |
| Ground Clove | 1g/.5t | |
| Allspice | 1g/.5t | |
| Cayenne Pepper | 1g.5t | |
| Nutmeg | 0.5g | |
| Xanthan Gum | 3g |
Yield: Approximately 2425g (assuming consistent moisture loss from your previous batch).
Modernist Refinements for this Batch
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Maillard Reaction: Because of the coffee and cloves, this sauce will be very dark. If you want to lean into the "roast" profile, use the Maap gas blowtorch to lightly char the surfaces of the onion quarters before putting them in the pressure cooker. This adds a "burnt onion" sweetness that bridges the gap between the coffee and the vinegar.
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The "Powder Disc": Use the Bamix powder disc to grind your raisins into a paste before adding them if you want a faster breakdown, though the 1-bar pressure environment will likely liquefy them regardless.
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Aroma Preservation: Since coffee aromatics are volatile, you may lose some "fresh" coffee scent during the high-pressure cook. To "jazz" the aroma, you could save 20ml of the coffee and whisk it in cold at the very end with the xanthan gum.