Olla-Podrida: ham sandwich topping

Monday, November 13, 2017

Jezebel Sauce

I have to make a confession. What initially attracted me to Jezebel Sauce was the name. I mean, come on, how can you resist a name like that? So, knowing that it had so many uses, and that I had all of the ingredients, I decided to make it. There are a variety of recipes for Jezebel Sauce available, but I find this one suits me the best. It is served, primarily I believe, atop a brick of cream cheese surrounded by crackers or crudites. But I find it does amazing things to a ham, chicken, cheese, or turkey sandwich. In fact, the first time I made this I only made half a batch, and I was sorry that I did. Now I keep it in my refrigerator at all times. I suspect is going to be the "go to" sauce for corned beef come St. Patrick's Day, but I'm getting ahead of myself.

This is a festive and fun sauce, with a clever name, lots of flavor, and a pleasant kick. You can adjust the amount of mustard and horseradish to suit your taste. You need to make this; it is going to turn your dishes into something extra special that will have all of your guests talking.

Jezebel Sauce

½ cup orange marmalade
½ cup apricot preserves
2/3 cup apple jelly
1 tablespoon Creole mustard
1 tablespoon Gulden’s spicy brown mustard
3 tablespoons grainy mustard
½ cup prepared horseradish
1 tablespoon freshly ground black pepper

Mix all ingredients together in a medium bowl. Put into a sealed container and store in the fridge. It keeps indefinitely. Excellent when used on top of a brick of cream cheese as an appetizer, or as a sandwich spread. It's particularly good on turkey, chicken, ham, or cheese. It also makes an amazing dipper for fried shrimp. You also might consider stirring it into egg or ham salad for an added punch.