The name of the recipe caught my eye in the April 2009 Southern Living....sounded like a southern novel....then I read the ingredients and KNEW that it would be delicious. I love every ingredient that the recipe calls for (especially the horeradish), so to try it the night I was making fried shrimp was a no brainer. I also covered pork chops with it and plan on pairing it with chicken breast for lunch this week. Brought a sample to work and everyone asked for the recipe. Even had a suggestion to pour it on top of cream cheese as a dip. YUM! Defintely recommend this easy and savory/sweet sauce!
Beekeeper's Jezebel Sauce
More From Southern Living
Amount per serving
- Calories: 232
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 60.4g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 165mg
- Calcium: 7mg
- 1 (15.25-oz.) jar apricot preserves
- 1/4 cup fat-free chicken broth*
- 1/4 cup honey
- 3 tablespoons horseradish
- 1 tablespoon chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon dried crushed red pepper
- 1. Whisk together all ingredients in a small saucepan. Cook over medium heat, whisking frequently, 3 to 4 minutes or until thoroughly heated and sauce is a pourable consistency. Use immediately, or store in an airtight container in refrigerator up to 1 week.
- *Vegetable broth may be substituted.
- Note: For testing purposes only, we used Polaner All Fruit Apricot Spread.
- Note: To make a spread, prepare recipe as directed, omitting chicken broth. Use immediately, or store in an airtight container up to 1 week.
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