Official Henry Bain's Sauce

2
RedHotTarheel 0

"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

Serving size has been adjusted!

Original recipe yields 64 servings

Adjust

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

On Sale

What's on sale near you.

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.
Tips & Tricks
Lemon Caper Butter Sauce

See how to make a simple, classic French butter sauce with lemon and capers.

Tarragon Walnut Brown Butter Sauce

This simple brown butter sauce is perfect spooned over white fish.

Footnotes

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

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
hopeitsapar2
1/15/2015

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

KatieW9908
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!