Jezebel Sauce — 33 Comments

  1. This is a fantastic sauce. I like a few minced chives or green onion tops in it. I like to mix it up together with the cheese and smear a good blob of it inside a croissant.

  2. Welcome to the neighborhood, Cuz! Sometimes I use freshly grated horseradish to make this. I never, ever use the jar kind that’s mixed with mayo. or whatever they put in it. Love this stuff. I agree with the Ritz crackers. Thanks for the reminder because I only think about it at year-end holidays.

  3. I’ve never heard of this. I know about pepper jellies over cream cheese, of course, but this is new. I’m not a great fan of horseradish, but on the other hand, one of my favorite grilled sandwiches uses it. I’d forgotten about that, too — now I have one recipe to resurrect and one to try.

    Here’s the sandwich – a grilled ham and cheese. Mix together some mayo, some horseradish, some dill weed — dill and horseradish to taste. Spread on slices of rye bread. Add some sliced ham and some swiss cheese (processed or not) and grill like a regular grilled cheese. It’s wonderful!

    • Mmmm that sammich does sound so good! The Jezebel Sauce really grabbed me that day, so I had to share the recipe with y’all. Once it’s mixed up, it keeps in jars in the frig. so as long as you have a little cream cheese and some crackers you’ve got a quick and easy snack/appetizer if company shows up on a hot, scorching day!!! Easy breezy!

  4. 5 stars
    I never heard of this sauce and by the Grace of God am as Southern as you can be. I have recipe for meatballs cooked with jelly, horseradish and catsup that is great so I know I will love this!

    And I can’t believe I never heard of Bayou Woman until I searched for fig recipes….

  5. 5 stars
    I discovered this awesomesauce at a party last night and my oh my! Fortunately, the lady who brought it (she’s as sassy as the sauce) anticipated its addictive effect and brought some of those little bitty plastic cups with lids, like they use in restaurants for salad dressing served on the side, and filled a bunch for anybody who wanted to take some home. I was raving about it so much, she gave me THREE! And it’s a good thing she put those lids on, too, because that sauce was so good I was sorely tempted just to slam it down like a shot of whiskey right then & there! 😉

      • She did tell us the ingredients (seemed very particular that the dry mustard had to be “English” in a can) but her proportions sounded a little odd… I’m very pleased that my easy Google search led me to your site! 😀

        • I’m glad, too! You’re welcome here any time. There might be some other recipes you’d like, as in Cajun Caviar, for instance!!!! BW

          • Yep, I was admiring that one, too! It will be nice to introduce some new tastes along with the family traditions this Thanksgiving & Christmas. Thanks!

  6. hello Bayou Woman, Love your recipe for Jezebel Sauce. I would like to make a batch and send a couple of jars to my sister-in-law in CT, but wonder how long can it sit in the jar, unopened, without refrigerating. Wish I could can it like when I make pear preserves and seal the lids, but would it stay good since it is not cooked? It is so good I want to share it with everyone and give as Christmas gifts.

    Thank you,

    • Hi Elizabeth. I’m sorry that I don’t have a ready answer for this, but the pepper jelly would have already been “processed” so I don’t know if this would process well again. Maybe keep on googling it? Sorry I couldn’t be of more help. But I think it might sit for a couple of weeks in a jar unopened in the frig! BW

    • Oh, Laurie, I could use some egg rolls with this right about now!!!!! Thanks for the idea!!! BW

  7. 5 stars
    I made this recipe several years ago. My daughter has requested it for her birthday dinner. I can NOT find apple jelly anywhere. Any suggestions for a substitution, applesauce maybe?

  8. Why is this only good for about three weeks? All the ingredients (except cream cheese which is extra) have longer shelf lives

    • Hi Kayla and welcome. Did someone here say it’s only good for three weeks? The original post says refrigerate for up to 4 weeks. I really don’t know why because it never lasts that long . . . because it gets eaten!!!!! If you store yours successfully for more that that time, and it’s still good after a month, please let us know. I think it’s just a food safety measure. Nothing more! BW

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>