Official Henry Bain’s Sauce

by

Description

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

  • 1 (17 ounce) jar Major Grey chutney
  • 4 ½ 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

Instructions

  1. Mix chutney
  2. pickled walnuts
  3. ketchup
  4. steak sauce
  5. Worcestershire sauce
  6. chili sauce
  7. and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.

Prep Time: 15 mins

Total Time: 15 mins

Servings: 64

Leave a Comment