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