Epynomic recipes tend to have documented pedigrees; we can trace bananas Foster, melba toast, and chicken tetrazzini to a particular person, chef, and ofttimes a restaurant as well, but Jezebel sauce is an orphan. We just don’t know where it came from.
Jezebel sauce is most often served with ham or other smoked meats or poured over cream cheese for a cocktail dip with crackers. This Jackson, Mississippi recipe is from the splendid Southern Hospitality Cookbook by Winifred Greene Cheney, who claims, “Some of this sauce would have made Ahab’s wife a better woman.”
Jezebel Sauce
1 (16-ounce) jar of pineapple preserves, 1 (12-ounce) jar apple jelly, 6 ounces prepared mustard (I use a Creole brown), 1 (5-ounce) jar horseradish, salt and freshly ground pepper to taste. You can add Coleman’s Mustard for added kick. Blend all ingredients well with a fork or whip. This sauce keeps weeks refrigerated.
An aunt of mine, when I was a child, had a cat she called Jezebel. I never really understood why!