Recipes with Helen Austin Jezebel Sauce |
© 2011 Helen Austin. All rights reserved.
Jezebel Sauce is an institution in the Deep South. At one time, most regionally produced cookbooks in the area
had that recipe. Especially popular during the holiday season, it's most frequently used as an accompaniment
to the traditional ham, or spread over cream cheese at parties. It has also showed up in decorative jars on
many a teacher's desk at Christmas time. A guest at one New Year's Eve party I attended showed up, like
Santa, with a sack full of jars of his Jezebel Sauce. Next day we spooned it over the black-eyed peas.
Like the Old Testament pariah for whom it's named, this is hot stuff. There are several variations, some
specifying a particular brand of mustard and even—as in a 1970's Jackson, Miss., Symphony League cookbook
—telling you which grocery store sold it. Others are a little vague, calling for a small jar of this or a large jar of
that.
This recipe is from Terry Thompson's Cajun-Creole Cooking. A culinary school-trained chef/food writer, Ms.
Thompson's recipe gives exact specifications in cups and ounces.
had that recipe. Especially popular during the holiday season, it's most frequently used as an accompaniment
to the traditional ham, or spread over cream cheese at parties. It has also showed up in decorative jars on
many a teacher's desk at Christmas time. A guest at one New Year's Eve party I attended showed up, like
Santa, with a sack full of jars of his Jezebel Sauce. Next day we spooned it over the black-eyed peas.
Like the Old Testament pariah for whom it's named, this is hot stuff. There are several variations, some
specifying a particular brand of mustard and even—as in a 1970's Jackson, Miss., Symphony League cookbook
—telling you which grocery store sold it. Others are a little vague, calling for a small jar of this or a large jar of
that.
This recipe is from Terry Thompson's Cajun-Creole Cooking. A culinary school-trained chef/food writer, Ms.
Thompson's recipe gives exact specifications in cups and ounces.
| Jezebel Sauce |
Helen Austin was food editor at the Arkansas Democrat for six years and has since been a
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.
1 10-ounce jar pineapple preserves (1 cup)
1 10-ounce jar apple jelly (1 cup)
1/4 cup dry mustard (or to taste, see NOTE)
1/3 cup prepared horseradish
1-1 1/2 teaspoons finely ground black pepper
1 10-ounce jar apple jelly (1 cup)
1/4 cup dry mustard (or to taste, see NOTE)
1/3 cup prepared horseradish
1-1 1/2 teaspoons finely ground black pepper
Combine all ingredients in a food processor. Spoon into clean jars and refrigerate. Makes
about 2 cups. For best flavor, let sit a few days before using. Keeps for several months
refrigerated.
NOTE: If your tolerance for hot, spicy foods is minimal, you might like to try adding half this
amount at first.
Photo © Sue Ashe | Dreamstime.com
