Friday, March 12, 2010

Oh, Honey! Beekeeper's Jezebel Sauce


I like sauces.  Of all kinds.  Barbecue.  Plum.  Butter.  Steak.  The more sauce the better.

I also like making sauces -- because they're easy and because they can transform the usual stuff you have in the fridge into a taste explosion!  Yes, the exclamation point was absolutely necessary there.

My latest sauce: Beekeeper's Jezebel Sauce from Southern Living.  I'm not sure why they call it that, but I like it.  The name's got zip.

As does the sauce.  I used it on biscuits, then on roast chicken, then on egg rolls.  It was good everywhere.

And I think you'll agree.

Beekeeper's Jezebel Sauce
  • 1 15-oz. jar apricot preserves (no big fan of apricot, I used peach)
  • 1/4 cup chicken broth
  • 1/4 cup honey
  • 3 T. horseradish
  • 1 T. fresh chopped parsley
  • 2 T. Dijon mustard (I used a regular old spicy brown -- sorry French mustard lovers)
  • 1 tsp. fresh chopped thyme
  • 1/4 t. dried crushed red pepper
Mix it all together in a small saucepan.  Cook over medium heat, stirring often, about three minutes.  Use immediately and store leftovers in the fridge for up to one week.

Easy!  And yummy!  (More necessary exclamation points.)

The food: Beekeeper's Jezebel Sauce
The verdict: Worth exclaiming over


Dianna said...

Oh my goodness but that sounds yummy! All of those wonderful flavors blended into one sauce...I'll let you know when we try it!

Marti said...

More than just yummy, that sounds downright INTERESTING! YOWSER! I'm bookmarking this one to make right away! Thanks!!!

Mike said...

love the sienfeld reference!

Dianna said...

Hey Abbie,

Thanks for stopping by!

I kept coming across recipes that called for whole wheat pastry flour, but could never find it in the super market. I finally ended up finding it through a friend who goes to a Bulk Food Store run by the Amish. Once I started using it, I was hooked! Any recipe that calls for whole wheat flour I just make half of the amount of flour called for the whole wheat pastry flour. It takes away that "heaviness" that some breads made with only whole wheat have a tendency to leave behind in the intestines. This way you still get the fiber, just a much better texture.

Fat Grl Slim said...

I loooooove Jezebel sauce! It's been a recipe my mom has made forever. Instead of the apricot preserves she uses a mixture of apple and pineapple preserves. Soooo yummy served over a block of cream cheese with crackers!

Abbie said...

Jezebel with cream cheese and crackers -- yum. Great idea.

malia said...

this sauce looks delish and i love that it's so versatile. thanks for stopping by YoT