How difficult is it to make a hot coffee sauce recipe?

In this text, we will discuss how easy it is to make a hot coffee sauce and also learn an ossobuco recipe with hot coffee sauce.

How difficult is it to make a hot coffee sauce recipe?

This recipe is not difficult to make and even inexperienced people in the kitchen can make it. This recipe goes very well with grilled chicken, veal shanks (ossobuco) and filet mignon medallion.

Learn how to make a coffee sauce and a recipe for ossobuco with spicy coffee sauce:

Coffee sauce

  • 1/4 cup (coffee) of brown sugar
  • 3 tablespoons of very strong coffee
  • 3 tablespoons of apple cider vinegar
  • 3 tablespoons of Dijon mustard
  • 2 tablespoons of sour cream
  • 1 tablespoon Worcestershire sauce
  • 2 slices of chopped bacon
  • 1 chopped red onion
  • Salt and black pepper to taste

Fry the bacon in a non-stick skillet until golden and add the onion to the skillet. Fry until it starts to brown. Add coffee and vinegar and bring to a boil. Add remaining ingredients and cook, stirring until slightly thickened. Check the seasoning.

How to make Ossobuco in spicy coffee sauce

This is a recipe for bone-in gremolata accompanied by herb and lemon gremolata. Ossobuco is one of the best known dishes in Milanese cuisine. This traditional veal bone beef dish is served in a modern variation with an unusual coffee flavor.

For the preparation of Ossobuco, patience is a virtue. The longer this Milanese dish of beef with veal bone is simmered in its sauce, the better it tastes. You can even cook for a whole night. 

In this recipe, the spicy vegetable broth takes on a completely different flavor with the inclusion of ground Arabica coffee beans, while the herb and lemon gremolata gives it a delicious strong flavor.


  • 1 large onion
  • 700 g of beef bones
  • 2 garlic cloves
  • 350 g of vegetables for soup
  • 2 feet of cery
  • 2 tomatoes
  • 1 big apple
  • 25 g of coffee beans (Arabica)
  • 1 tablespoon of coriander seeds
  • 2 cloves
  • ½ teaspoon of cumin (seeds)
  • 1 teaspoon of black peppercorns
  • 2 tablespoons of tomato concentrate
  • 3 feet of marjoram (or ½ tablespoon of dried marjoram)
  • 1 bay leaf
  • 1 chilli pepper
  • 200 ml of fresh sour cherries juice (available at health food stores)
  • Salt
  • 5 slices of ossobuco
  • 2-3 teaspoons ras-el-hanout (North African spice mix)
  • flour to sprinkle
  • melted margarine for frying
  • the little honey to taste

Gremolata (mixture of spices and herbs)

  • ½ tablespoon of coarse sea salt
  • ½ parsley and chive sauce
  • 1 handful of celery leaves
  • 1-1 ½ tablespoon fresh organic lemon zest
  • 1 clove of garlic (well chopped)
  • Thread for tying food


Cut the peeled onion into 3 slices. Place the sliced ​​onion and bones in the universal pan. Place the tray in the oven, on the third level from the bottom. Settings: Large grill function / 240 °C.

Crush the garlic. Slice the vegetables and apple. After about 15–20 minutes, add to the pan, turning and stirring the bones with a kitchen spatula. Grill for 30 minutes until golden, turning frequently.

Place the ground coffee in the sauce. Also, add ground spices such as coriander, cloves, cumin and pepper. Add tomato concentrate and grill to cook for another 2 minutes.

Pour the contents of the pan into a pan, add the marjoram, bay leaves and pepper, add 1 L of cold water and cook until boiling; cover and leave on low heat for at least 6 hours (overnight is best).

Pass the broth through a fine strainer, squeezing out the liquid from the broth residues. Put the broth aside and put the residues back in the pan, add 400 ml of cold water, let it cook on a low heat for another 20 minutes, pass through the strainer and add to the broth placed on the side. 

Discard the residue and strain the superficial fat from the broth. Add 150 ml of sour cherry juice and ½ teaspoon of salt and simmer without a lid to reduce the liquid to 600–700 ml.

Tie the ossobuco slices with the string for tying food, season moderately with salt and ras-el-hanout and then sprinkle generously with flour. 

Preheat the oven. Settings: Heating from above and below to 160 °C.

Heat the melted butter in the small Miele Gourmet Roaster pan and cook the slices of meat for 8–10 minutes until completely browned. 

Put the fat and add the spicy broth reduction. Place the pan in the oven on the second tray from the bottom and let it bake uncovered for 50–60 minutes. The slices must be turned once in this process.

Meanwhile, crush the salt into the gremolata, chop the herbs and mix with the lemon zest and sliced ​​garlic. Heat up the dishes.

Season the sauce to taste with salt, a little sour cherry juice and a little honey. Serve the ossobuco slices on the plate, pour a little sauce on top, spread the gremolata over the top and serve. Serve the remaining sauce and gremolata on the side.


In this text, it was discussed how easy it is to make a hot sauce for coffee and, in addition, the recipe for hot sauce for coffee was demonstrated, as well as a recipe for ossobuco with hot sauce for coffee.


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.