Henry Bain Sauce, an old Louisville KY recipe Henry bain sauce recipe

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This fabulous sauce was the creation of the Club's legendary Maître d', Henry Bain (1863-1928), who was one of its first employees after the Club's formation in 1881. He perfected this sauce to complement not only steaks but also local game animals. At this time it is fitting to remember and pay tribute to Henry Bain, the man. He was.

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Henry Bain (1863-1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881. He is credited with creating his namesake sauce for steaks and the local game animals brought in by members for preparation. Numerous recipes for homemade versions have circulated for years and are still widely.

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For over 100 years, the Pendennis Club has served Henry Bain's Famous Sauce. Named for a headwaiter who spent 40 years working at the club, Henry Bain created this legendary sauce for local game, beef and other meats. Full of rich and tangy flavors of tomato sauce and vinegar combined with sweet chutney and pickled walnuts made it an instant favorite. Delicious on tenderloin, cocktail.

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Henry Bain's sauce, often referred to as a condiment, was whipped up by Bain at the Louisville's Pendennis Club. Bain, who lived from 1863 to 1928, was one of the first employees of the private club and he eventually became the head waiter. He's credited with creating his namesake sauce for steaks and the meat of local game.

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Henry Bain's Sauce. Yield: 4 Pints. Ingredients: 1 ( 10 fluid ounce) bottle steak sauce, A1 is my preference . 1 (10 bottle ounce) Worcestershire sauce. 1 (12 ounce) bottle chili sauce, Heinz is my preference . 1 (14 ounce) bottle ketchup. 1 (17 ounce) jar Major Grey chutney. 1/2 teaspoon hot pepper sauce, add more as desired

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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.

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An article on Jan. 20 about a sauce created by Henry Bain, a former head waiter at the Pendennis Club in Louisville, Ky., gave outdated information about the status of the club membership of the.

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Henry Bain's Sauce. A special treat for the uninitiated is Henry Bain's Sauce. Invented by a waiter working at the historic Pendennis Club in Louisville, this sauce has become famous for its sweet and spicy flair. Ingredients include chutney, ketchup, chili sauce, steak sauce, Worcestershire sauce and hot sauce.

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Henry Bain sauce—a condiment for meat and game—was made famous by a Louisville, Kentucky head waiter named Henry Bain. Mr. Bain worked at the Pendennis Club, which was founded in 1881.. The sauce includes some tomato-based sauces, steak sauce, some Worcestershire, and a bit of hot sauce. It's a bold sauce that goes nicely with steaks.

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After decades of incomparable enjoyment, the Club is pleased to share its signature sauce with the public. This fabulous sauce was the creation of the Club's legendary Maître d', Henry Bain (1863-1928), who was one of its first employees after the Club's formation in 1881. He perfected this sauce to complement not only steaks but also.

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Package Dimensions ‏ : ‎ 10.55 x 3.82 x 3.03 inches; 1.15 Pounds. UPC ‏ : ‎ 855783004567. Manufacturer ‏ : ‎ Bourbon Barrel Foods. ASIN ‏ : ‎ B01NAVQPJE. Best Sellers Rank: #45,128 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food) #15 in Steak Sauce. Customer Reviews: 4.6 172 ratings.

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Specialties: The much beloved Henry's Majestic is pleased to announce their return to the Dallas dining scene in Early Fall 2023. Owners Andrew Popp and his wife, Feliza Macias, have taken over the former home of Chicken Scratch/The Foundry located in West Dallas at 2303 Pitman Street at Ft. Worth Avenue. When it comes to the menu & décor, expect a familiar but slightly revamped vibe. Service.

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Henry Bain. Named after Henry Bain, the legendary maitre d' at the famous Pendennis Club in Louisville, Kentucky, this sauce was a favorite accompaniment to various game meat dishes. Today, it typically accompanies beef tenderloin or cocktail meatballs, but it can also be spread over cream cheese and served as an appetizer.

Henry Bain Sauce, an old Louisville KY recipe Henry bain sauce recipe

In a large bowl, combine the chutney mixture with the ketchup, chili sauce, steak sauce (10oz A1 Sauce), and Worcestershire sauce (10oz). Transfer the sauce mixture to a small pot and set it over medium heat. Stir all the ingredients until well-combined, and cook the sauce until it becomes slightly thickened.