Jezebel Sauce

by Lana Stuart on April 3, 2012 · 9 comments

Jezebel Sauce

Do you have your Easter menu ready? Ours varies from year to year but there are always two constants – deviled eggs and ham. Deviled eggs are one of BeeBop’s favorites and I don’t think we’ve ever gone an Easter without having them on the menu. And for some reason, I always associate ham with Easter dinner. Or lamb. But, my goodness, have you seen the price of lamb lately?! Unless we just happen to win the lottery between now and the weekend, we’ll be having ham.

One of the things that makes a holiday meal memorable for me, is the little accompaniments. The side dishes, the relishes, the condiments. We’ll have a beautiful ham, deviled eggs, potato salad, and roasted asparagus, but alongside all that there will be a little dish of Jezebel Sauce. Never heard of Jezebel Sauce? Well, let me introduce you!

This hot, sweet, spicy condiment is named after that bad girl of the Bible, the original Hot Mama herself, Jezebel. That Jezebel was something else. Causing havoc and stirring things up wherever she went. And you could say the same about the sauce that is her namesake. Sweet and spicy with a pungent kick of heat but really quite lovely.

Back during the cocktail parties of the 80’s, this was everyone’s favorite hors d’oeuvre. Arrange a platter with lots of crackers, a block of room temperature cream cheese and pour over the Jezebel Sauce. It gave us Southerners that sweet-salty-savory combination that we love so much. I still enjoy it as an appetizer, but even more as an accompaniment for ham. Or chicken. Or butter beans. Or blackeyed peas. You understand.

Why don’t you mix up a little Jezebel Sauce to serve with your Easter dinner? It just might be the hit of the meal.

I didn’t include the step-by-step photos for this recipe because honestly you just don’t need them. It’s simply dumping everything into a bowl and stirring it together until it’s well mixed. You can handle that!

Jezebel Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Jezebel Sauce

A sweet-spicy-savory accompaniment for meats and vegetables. Or serve as a hors d'oeuvre with cream cheese and crackers.

Ingredients

  • 1/2 cup apple jelly
  • 1/2 cup pineapple preserves
  • 3 tblsp. prepared horseradish
  • 1 1/2 tsp. dry mustard (recommend Coleman’s)

Instructions

  1. Combine all ingredients in a small mixing bowl. Stir vigorously until well blended. Refrigerate for a few hours to allow flavors to blend.

Notes

Serve as an accompaniment to meats and vegetables. Or serve as an hors d’oeuvre with cream cheese and crackers.

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2012/04/03/jezebel-sauce/

Easter side dish recipes you might enjoy from around the internet:

What I was cooking…

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

{ 9 comments… read them below or add one }

1 Miss P April 3, 2012 at 10:17 pm

The Chop House in Madison, Georgia serves a wonderful grilled pork chop with Jezebel sauce. It’s a fantastic sauce with any pork or poultry. And, if you happen to have a head cold, knock yourself out. You will be well in no time.

Happy Easter.

Miss P

Reply

2 Lana April 4, 2012 at 1:42 pm

I have not had the pleasure of dining at the Chop House, but if I do I’ll be sure to try the pork chop!!

Reply

3 Drick April 4, 2012 at 12:02 pm

such a versitale relish – keep a jar in the fridge for many things…. we make ours the same only momma added a few grinds of black pepper, sometimes chopped pecans when company was coming…

Reply

4 Lana April 4, 2012 at 1:43 pm

Yes, I do add some pepper sometimes, but I’ve not had Jezebel Sauce with nuts. It sounds like a great option!

Reply

5 Denise @ Creative Kitchen April 4, 2012 at 12:13 pm

Oh this is right up my alley!! I am a total sauce girl. Mmm……..

Reply

6 Lana April 4, 2012 at 1:43 pm

Hope you’ll try it, Denise! We enjoy it so much.

Reply

7 Feast on the Cheap April 5, 2012 at 11:18 am

What a cheeky name…never heard of it but that fab combo of sweet and spicy is right up my alley

Reply

8 Nancy@acommunaltable April 5, 2012 at 12:50 pm

Seems to be my day for finding out how truly limited my culinary education has been since I’ve NEVER heard of this sauce… clearly I need to get myself down to the south to commence my education!!
This sauce sounds exactly like something I would love – adding it to my bookmarks as we speak!

Reply

9 Winnie April 5, 2012 at 2:28 pm

That sauce sounds so good. I have heard the name, but in NYC, never have had it. I am not sure I can find pineapple preserves…I will look. Thank you for sharing…I am making ham and know I will have it for days…

Reply

Leave a Comment

Previous post:

Next post:

Real Time Web Analytics