Jezebel Sauce is a sweet and spicy accompaniment for meats and vegetables. It also makes a great hors d'oeuvre with cream cheese and crackers.
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!
Never Heard of Jezebel Sauce?
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 '80s, 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. It's also fantastic with 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.
How to Make Jezebel Sauce
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!
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Jezebel Sauce
Ingredients
- ½ cup apple jelly
- ½ cup pineapple preserves
- 3 tablespoons prepared horseradish
- 1 ½ teaspoons dry mustard recommend: Coleman’s
Instructions
- Combine all ingredients in a small mixing bowl. Stir vigorously until well blended. Refrigerate for a few hours to allow flavors to blend.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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More Easter Side Dish Recipes ...
- Easter side dishes from Southern Living
- The Spruce Eats' Easter dinner recipes and menus
- Betty Crocker's Easter side dish recipes
Kathy says
I could not find Pineapple preserves. I guess there's not anything else I could use?
Lana Stuart says
You can actually substitute apricot or peach preserves. But, of course, the result will be different.
Ginny says
Our family never serves ham without Jezeble Sauce! We like that it bites one back just enough to cause a bit of a stir. And, on occasions, we have substituted it in our deviled eggs recipe for .the customary mustard.
Lana Stuart says
I'd have never thought of using it in deviled eggs, but it sounds delicious! Thanks for the idea.
NinjaMom says
My husband’s Aunt always serves ham with jezabel sauce at our big Christmas get-togethers. She makes hers the same way as yours, only her recipe doesn’t call for dry mustard. She also adds poppyseeds to her sauce. We’ve used her recipe several times, but we’ll add the dry mustard this year. I think that will give it the extra oomph we’ve been wanting. Thanks!
Liz says
I've never had this sauce, but I like the sounds and looks of it. Thank you.
Lana Stuart says
It's one of those oldie-goodie recipes, Liz. We really enjoy it!
Winnie says
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...
[email protected] says
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!
Feast on the Cheap says
What a cheeky name...never heard of it but that fab combo of sweet and spicy is right up my alley
Denise @ Creative Kitchen says
Oh this is right up my alley!! I am a total sauce girl. Mmm........
Lana says
Hope you'll try it, Denise! We enjoy it so much.
Drick says
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...
Lana says
Yes, I do add some pepper sometimes, but I've not had Jezebel Sauce with nuts. It sounds like a great option!
Miss P says
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
Lana says
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!!