Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club, a personal friend. The recipe yields 4 pints and may be quartered. Pour into pint jars for easy storage. This is a steak sauce. Some people add a small amount of bourbon whiskey.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
64
Yield:
4 pints
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.

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Cook's Note:

Pickled walnuts are optional. Obtainable at specialty gourmet shops.

Nutrition Facts

27 calories; protein 0.3g; carbohydrates 6.7g; fat 0.1g; sodium 184.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
01/04/2017
I am a Kentuckian and have been making Henry Bain's sauce for years! Have NEVER put pickeled walnuts in it! NEVER seen that in the reciepe! Always purée the major grey chutney in a food processor prior to mixing! Otherwise the reciepe is what I follow and get raves every time! Store in a mason jar in the fridge and will last forever! Judge Jim Read More
(6)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2017
I am a Kentuckian and have been making Henry Bain's sauce for years! Have NEVER put pickeled walnuts in it! NEVER seen that in the reciepe! Always purée the major grey chutney in a food processor prior to mixing! Otherwise the reciepe is what I follow and get raves every time! Store in a mason jar in the fridge and will last forever! Judge Jim Read More
(6)
Rating: 5 stars
01/15/2015
have been making for years it is the best I have found. also great over cream cheese as an app Read More
(2)
Rating: 5 stars
06/17/2018
Being a Louisville native I've made it at least a dozen times as per the recipe. Great on beef tenderloin. I cut the beef in about 1/8" thick slices like silver dollars and put a stripe of it down the center on a platter. Read More
(1)
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Rating: 5 stars
05/06/2013
We couldn't find the pickled walnuts but it didn't seem to suffer. We served it over a grilled London Broil marinated in a bourbon-brown sugar mixture. Delicious! Read More
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