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Official Henry Bain's Sauce

Rated as 5 out of 5 Stars
 made it  |  4 reviews   |   photos

Recipe by:

"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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Ingredients

15 m servings 26 cals
Original recipe yields 64 servings (4 pints)

Directions

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  • Prep

  • Ready In

  1. 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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Footnotes

  • Cook's Note:
  • Pickled walnuts are optional. Obtainable at specialty gourmet shops.

Nutrition Facts


Per Serving: 26 calories; 0.1 g fat; 6.7 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 184 mg sodium. Full nutrition

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Reviews

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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 process...

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have been making for years it is the best I have found. also great over cream cheese as an app

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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 do...

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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!

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