Jezebel Sauce

Jezebel Sauce on Cream Cheese
Jezebel Sauce. Diana Rattray
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: About 3 1/2 Cups (12 servings)
Ratings (28)

Jezebel sauce is a sweet and spicy sauce with some sharpness and heat from the horseradish and mustard powder. The sauce makes an excellent condiment to serve over a block of cream cheese or along with a ham or pork roast meal. Jezebel sauce also makes a tasty burger topping as well.  Make it a day in advance for the best flavor. See the serving suggestions and variations below the recipe for more ideas.

The origin of Jezebel sauce isn't clear, but it might have come from the gulf coast (Mississippi, Alabama, Florida, Louisiana, Texas). Recipes can be found in numerous cookbooks dating as far back as the 1950s, and you'll find it on many restaurant menus. The sauce probably gets its name from the "wicked" heat.

Change it up slightly with some hot pepper jelly or diced canned mild chiles or jalapeno peppers. Minced ginger is another possible flavor variation.

What You'll Need

  • 1 jar (16 to 18 ounces) pineapple preserves
  • 1 jar (16 to 18 ounces) apple jelly
  • 1/2 cup prepared horseradish
  • 3 tablespoons dry mustard
  • 2 teaspoons coarsely ground black pepper

How to Make It

  1. In a bowl, combine the pineapple preserves, apple jelly, horseradish, mustard, and black pepper. Blend well. Cover the bowl and refrigerate until thoroughly chilled before serving.
  2. Make it a day or two ahead of time for best flavor.
  3. Store Jezebel sauce in the refrigerator for up to 2 weeks.

Serving Suggestions and Variations

  • Jezebel sauce and cream cheese is a very popular appetizer in the South. Spoon the sauce over a block of cream cheese and serve with crackers or sturdy chips. It's an easy preparation and your friends and family will love it!
  • Use the sauce as a dip for chicken wings or tenders. I think it would make an excellent sauce with cocktail hot dogs or little smokies. ​
  • Use the sauce to top canapes.
  • Serve the sauce along with roasted pork, ham, or grilled meat. 
  • Spoon some of the sauce over a ham about 10 minutes before it comes out of the oven.
  • With Creole Mustard - Replace the dry mustard with 4 tablespoons of Creole mustard or a whole grain brown mustard.
  • For a milder sauce, decrease the horseradish to 1/4 cup or less.
  • Other possible flavor variations include canned and drained minced mild chiles or jalapeno peppers.
  • If pineapple preserves aren't available, use apricot or peach preserves.
  • Gingered Jezebel Sauce - Add 1 tablespoon of fresh grated ginger to the sauce and reduce the pepper to 1 teaspoon or omit it.

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