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Official Henry Bain's Sauce

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Recipe Summary Official Henry Bain's Sauce

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 | How Many Units In A Standard Pint Of Lager

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

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.

Pickled walnuts are optional. Obtainable at specialty gourmet shops.

Info | How Many Units In A Standard Pint Of Lager

prep: 15 mins total: 15 mins Servings: 64 Yield: 4 pints

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