Jezebel Sauce Recipe with Fresh PeachesThis jezebel sauce recipe comes together in one bowl with apple butter, peach preserves, horseradish sauce, dry mustard, and red pepper flakes, then gets fresh chopped peaches stirred in at the end. No cooking required, just whisk, chill, and serve. It’s ready in about 10 minutes of hands-on time, plus a short stint in the fridge to let the flavors settle.
A Southern Sauce for More Than Just Cream Cheese
Most jezebel sauce recipes get served the same way: spooned over a block of cream cheese with a stack of crackers, and that combination is genuinely good. But this one doesn’t stop there. That peach-forward flavor, not as strong as the traditional pineapple version, holds up just as well drizzled over crispy fried green tomatoes, crunchy cornmeal-coated fried okra, or a juicy bone-in grilled pork chop.
If you’ve only ever thought of jezebel sauce as a party dip, this is the recipe that turns it into something you keep on hand all summer. It comes together in one bowl with no cooking involved, so there’s no reason not to have a jar in the fridge.
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A Party Staple Growing Up
If you grew up in the South, chances are you’ve had jezebel sauce at more parties than you can count. It’s one of those recipes that shows up at every gathering because it takes almost no effort and always disappears fast. I’ve been making versions of it for years, mostly because it’s the kind of appetizer you can throw together while you’re still getting everything else ready.
Peaches Instead of Pineapple
Most jezebel sauce recipes call for pineapple preserves, but I live near peach orchards, so I wanted to see if peaches could take their place. Both fresh and frozen peaches work well here, so you’re not locked into one or the other depending on the season. The peach flavor isn’t as strong as pineapple, and I like the little bits of fruit throughout the sauce.
What Gives This Sauce Its Kick
- Jezebel sauce is supposed to have some heat, and that comes from using both horseradish sauce and red pepper flakes together, not just one or the other.
- Stick with horseradish sauce rather than fresh horseradish root. Fresh horseradish is much stronger and can overpower the peach and apple butter instead of just adding a kick.
- This sauce keeps well in the fridge for weeks, so it’s a good one to make ahead of time for a party instead of scrambling the day of.
Five Ingredients, One Bowl
Exact amounts are in the recipe card at the bottom.
- Apple butter: this is not the same as applesauce. It’s thicker, deeper in color, and has warm spices cooked into it, which is part of what gives this sauce its depth. Look for it near the jams and jellies, not the applesauce.
- Horseradish sauce: look for this in the condiment aisle near the mustard and ketchup, sometimes labeled prepared horseradish. It’s milder than the fresh horseradish root sold in the produce section.
- Dry mustard: this is the powdered spice, not prepared yellow mustard. Substituting the wet, prepared kind will change the texture of the sauce and add liquid you don’t want.
Stirring Together Jezebel Sauce
Step One: Whisk the Sauce
Taste before chilling: Horseradish can vary, so taste the sauce before it goes in the fridge. Add an extra tablespoon if you want more bite.
Step Two: Chill Before Serving
Cover the bowl and refrigerate until you’re ready to serve. The sauce is ready right away, but it tastes better after it sits for at least 30 minutes.
This jezebel sauce recipe is forgiving enough that you can adjust it to your own taste, and reliable enough that it’ll be the first thing gone at the party.
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Jezebel Sauce Recipe with Fresh Peaches
Ingredients
- ⅓ cup apple butter
- ⅓ cup peach preserves
- 2-3 tablespoons horseradish sauce
- 1 ½ teaspoon dry mustard
- ¼ teaspoon red pepper flakes
- ½ teaspoon pepper
- ¼ cup chopped peaches
Instructions
- In a medium bowl whisk together all of the ingredients except the fresh peaches, until it is well combined. Add fresh peaches and stir to combine. Refrigerate until ready to serve.
Barbara’s Tips + Notes
- This makes about 1 cup.
- Chill for at least 1 hour before serving to let the flavors come together.
- Use horseradish sauce, not fresh horseradish root, so the heat doesn’t overpower the peach and apple butter.
- Fresh or frozen peaches both work. If using frozen, thaw and drain them first so the sauce doesn’t get watery.
- Store covered in the refrigerator for up to 3 weeks.
Nutrition
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