Jezebel sauce
English edit
Etymology edit
Unclear, perhaps alluding to the condiment's hot, sweet, saucy character.[1]
Noun edit
- A condiment found in Southern US cuisine, typically made with pineapple preserves, apple jelly, horseradish, and mustard.
- 2006, Mary Carter, Susan Fisher, Candace Floyd, American Profile Hometown Cookbook: A Celebration of America's Table, Thomas Nelson, →ISBN, page 224:
- Tips From Our Test Kitchen: The Jezebel sauce can be made a few days ahead if desired. If pineapple preserves can't be found, use crushed pineapple in very heavy syrup (well-drained).
- 2009, Elizabeth Karmel, Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill, John Wiley & Sons, →ISBN, page 164:
- Makes 4 cups If you are from the South, you may recognize Jezebel sauce as a sweet-hot condiment that is frequently slathered over cream cheese and eaten with Wheats-worth crackers. No one really knows where Jezebel sauce comes [from.]
- 2011, Autumn Beck, Skinny Ninnie's Kitchen, Tate Publishing, →ISBN, page 111:
- You can find variations of Jezebel sauce in pretty much any Mobile Bay area restaurant. Once you taste this sauce, you will immediately know why it is named after the most notorious working woman in history ... it is plain sinful!
References edit
- ^ Kathleen Purvis, Bourbon: a Savor the South cookbook (2013, UNC Press Books, →ISBN), page 47: Tipsy Jezebel Sauce There's a lot of speculation about where Jezebel sauce got its name—whether the mixture of sweet and hot reminded people of a saucy woman's behavior or whether the name was inspired by Bette Davis's sweet and hot character in the movie Jezebel.