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My review
Official Henry Bain's Sauce
11 made it |
4 reviews
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RedHotTarheel
"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 26Original recipe yields 64 servings (4 pints)
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Directions
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- Cook's Note:
- Pickled walnuts are optional. Obtainable at specialty gourmet shops.
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1/4/2017
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 process...
1/15/2015
have been making for years it is the best I have found. also great over cream cheese as an app
6/17/2018
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 do...
5/6/2013
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!