<![CDATA[Jezebel: jezebel sauce]]> http://tags.gawker.com/assets/base/img/thumbs140x140/jezebel.com.png <![CDATA[Jezebel: jezebel sauce]]> http://jezebel.com/tag/jezebelsauce http://jezebel.com/tag/jezebelsauce <![CDATA[We Try It So You Don't Have To: "Hot Jezebel Sauce"]]> For months, we've been getting tips about this mysterious retro concoction known as "Jezebel sauce or, alternatively, simply "Hot Jezebel." So we bit the bullet - or, more accurately, the quarter pound of straight cream cheese - and tried it.

"Hot Jezebel," for those unfamiliar, is a mixture of apricot preserves, mustard and horseradish, which you chill and pour over a block of cream cheese. Um, that's it. Since I had a King Ranch Casserole in the oven and an ex coming over for dinner, the time seemed ripe.


So I did my marketing


And I served it with crackers.


It looked really unappetizing. But I made everyone eat it anyway.


It tasted exactly like duck sauce.


Or maybe really mild chutney, or ham glaze, on a big hunk of cream cheese. It didn't exactly move.

I had a lot left, so I put it in the blender.


Then I made some salami-cream-cheese rollups.


But no one wanted those either.

]]> http://jezebel.com/index.php?op=postcommentfeed&postId=5287241&view=rss&microfeed=true <![CDATA[Saucy!]]> We know what we're whipping up this weekend: a big batch of "Jezebel Sauce." The concoction is made up of apple jelly, preserves (pineapple is a repeat suspect), dry mustard and horseradish, and seems to be used alternately as an appetizer — "spooned over a brick of cream cheese and served with crackers" — or as an accompaniment to pork loin, and lurks in mid-century Junior League cookbooks around the country. Try it — we dare you! [MLive, WKRG]

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