Jezebel Sauce

[suzilightning]

Mentioned in the dinner thread I'm doing a pork adobo....think a Jezebel sauce mixed into the jus and put on the pulled pork in a roll would work?

[kayb]

On 4/12/2019 at 2:40 PM, suzilightning said:

Mentioned in the dinner thread I'm doing a pork adobo....think a Jezebel sauce mixed into the jus and put on the pulled pork in a roll would work?

Depends on the seasoning in the adobo, I'm thinking. 

 

[suzilightning]

31 minutes ago, kayb said:

Depends on the seasoning in the adobo, I'm thinking. 

 

it was soy sauce, white vinegar, bay leaf, garlic, salt and a scooch of Worstershire……….

[kayb]

19 hours ago, suzilightning said:

it was soy sauce, white vinegar, bay leaf, garlic, salt and a scooch of Worstershire……….

M'mmmmm....maybe. Not sure how the vinegar would play with the Jezebel sauce.

 

[Smithy]

On 4/11/2019 at 9:52 AM, lemniscate said:

In my seemingly never-ending search to use my backyard lemons up (and I am giving them away also at a record pace) I found inspiration for a lemon base Jezebel Sauce.   I drizzled a bit on pasta last night with some olive oil.  wow.  Lively dish. 

 

I got around to trying this last night. I've never tasted Jezebel Sauce, and I had to make a substitution or two, so I don't know how close it came to the original. Still, it was darned good. I learned a great technique for browning and caramelizing red onions while I was at it. I also learned that simply seasoning chicken thighs with lemon zest and a touch of salt and pepper gives a lovely aroma.

 

 

 

[heidih]

2 hours ago, Smithy said:

 

I got around to trying this last night. I've never tasted Jezebel Sauce, and I had to make a substitution or two, so I don't know how close it came to the original. Still, it was darned good. I learned a great technique for browning and caramelizing red onions while I was at it. I also learned that simply seasoning chicken thighs with lemon zest and a touch of salt and pepper gives a lovely aroma.

 

 

 

Yup = that is why in mu hood Lawry's Lemon Pepper (as well as the seasoning salt) was a staple. A 60's thing. 

[Smithy]

21 minutes ago, heidih said:

 

Yup = that is why in mu hood Lawry's Lemon Pepper (as well as the seasoning salt) was a staple. A 60's thing. 

 

I remember that. I always thought it too heavy on the black pepper, but can see why pepper lovers would like it.

[Tri2Cook]

2 hours ago, Smithy said:

I've never tasted Jezebel Sauce, and I had to make a substitution or two

I've never tasted it either and I'm not going to order pineapple preserves to make it but it was mentioned in an earlier post that apricot can be used as well so that's my plan... whenever I get around to doing it. 

[kayb]

Y'all are putting onions in Jezebel sauce? Sacrilege! True Jezebel sauce has two ingredients: Preserves and prepared horseradish. Lots of horseradish.

 

[Smithy]

Just now, kayb said:

Y'all are putting onions in Jezebel sauce? Sacrilege! True Jezebel sauce has two ingredients: Preserves and prepared horseradish. Lots of horseradish.

 

 

Huh. No mustard either?

[kayb]

1 minute ago, Smithy said:

 

Huh. No mustard either?

Not in my world.

 

[Smithy]

Just now, kayb said:

Not in my world.

 

 

That certainly makes it simpler. Thanks!

[kayb]

To be truly canonical (as in Arkansas trailer park canonical), it should be served over a block of Philadelphia cream cheese. With Ritz crackers.

 

[Tri2Cook]

3 hours ago, Smithy said:

 

That certainly makes it simpler. Thanks!

Maybe we should have the Jezebel sauce experts have a meeting via private message to see if they can reach a general consensus on what Jezebel sauce is and then get back to us neophytes with the result. 

[lemniscate]

My version of the Garden and Gun sauce.  It's a more attractive yellow than this poorly lighted pic.  I used white onions on hand instead of red.   I left this sauce way less sweet than the recipe calls for.  I found it's a good sauce for seafood/pasta.  I use it as a dip for boiled shrimp.  I do not care for traditional tartar sauce, so I use this mix with a bit of mayo as my tartar substitute. 

 

I've used it on sandwiches as a spread. 

 

I bet it would make a good vinaigrette base, may try that in the future.

 

I figured I can add sugar to it to use it as a cream cheese cover sauce described above.