Official Henry Bain's Sauce

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"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."

Ingredients

15 m {{adjustedServings}} servings 26 cals
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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • 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.

Footnotes

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

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  1. 2 Ratings

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

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!