Friday, January 22, 2010

Beekeeper's Jezebel Sauce

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
1/2 tespoon dried crushed red pepper

Whisk togeth all ingredients in a small saucepan. cook over medium heat, whisking frequently, 3 to 4 minutes or until heated thoroughly and sauce is a pourable consistency. Use immediately or store in an airtight container int he refrigerator for up to 1 week.

Great with chicken or seafood!!!

I had Jezebel Sauce at the Cotillion Southern Cafe and was excited to then find a recipe in a magazine!!

No comments:

Post a Comment