Official Henry Bain's Sauce

1 Reviews

Prep: 15 min
Ready In: 15 min

“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.” - by RedHotTarheel

Ingredients

1 (17 ounce) jar Major Grey chutney
4 1/2 ounces pickled walnuts (optional)
1 (14 ounce) bottle ketchup
1 (10 fluid ounce) bottle steak sauce (such as A1®)
1 (10 fluid ounce) bottle Worcestershire sauce
1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®)
1 dash hot pepper sauce (such as Tabasco®), or to taste

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Metric US

Original recipe yields 4 pints

Directions

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.

Nutrition

Amount Per Serving (64 total)

Calories
26 cal
1%

Fat
0.1 g
< 1%

Carbs
6.7 g
2%

Based on a 2,000 calorie diet

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Reviews (1)

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KatieW9908

May. 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!..." See more"

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