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1 cup ketchup ; 1 cup chili sauce ; 1/2 cup Worcestershire sauce ; 1/4 cup A.1. steak sauce ; 1/4 cup tamarind paste ; 1/4 cup brown sugar ; 1/4 cup apple cider vinegar
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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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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.
Henry Bain Famous Sauce, Pendennis Club A Taste of Kentucky
2 (12 ounce) bottles ketchup. Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people.
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Step 1. In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use. Step 2. Just before serving, if you like, stir chopped watercress into the sauce.
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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.
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2. Preheat oven to 350 degrees. Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mix and form mixture into meatballs. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add half the meatballs and cook until brown on all sides. Transfer to a foil lined, rimmed baking sheet.
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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 recipe makes about 4 cups, and it may be scaled down. Or freeze extra sauce for another day.
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Henry Bain's sauce is one such Kentucky-born recipe that was hidden in exclusivity before becoming a statewide staple. Named for its creator, Henry Bain's sauce is a sweet and tangy steak sauce.
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1 teaspoon hot sauce. Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hours or up to 1 week. To serve warm, mircowave 2 cups of sauce at High 2 minutes, stirring after 1 minute. For testing purposes only, Major Grey's Chutney and A1 Steak sauce was used.
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By Nick Fauchald / March 16, 2010 9:15 pm EST. At the legendary Pendennis Club in Louisville, Kentucky, one of the great perks of membership is the chance to savor Original Henry Bain's Famous.
Henry Bain sauce refreshed under new producer
An old story at the Louisville Courier-Journal (link long since broken) offers a recipe for the "sweet-sour-spicy beef sauce" invented by Bain in the early 1900s. Place the chutney and walnuts, if using, in a blender and chop fine or puree as you prefer (you'll need to stop and stir). Combine with other ingredients and season to taste.
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Recipes. Henry Bain Sauce. 12oz. Major Grey Chutney ½ 8oz. bottle pickled walnuts * 14oz. Ketchup 10oz. A-1 Sauce 10oz. Worcestershire sauce 12oz. chili sauce hot pepper sauce to taste. Mix chutney with walnuts in blender or food processor. Mix well with other ingredients and store in sterilized jars. Serve with beef.
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Heat the oven to 450°F and arrange a rack in the upper third. Place meat on a rack over a baking sheet and rub with oil. Sprinkle salt and pepper on all sides and let meat come to room.
Lot 562 Henry Baines (18231894)
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.
Henry Bain Sauce, an old Louisville KY recipe Henry bain sauce recipe
Henry Bain Sauce (recipe follows) Bourbon Country Cookbook by David Danielson and Tim Laird Directions. Preheat the oven to 400°F. In a small bowl, combine the rosemary, thyme, garlic, salt, and pepper. Sprinkle the herb mixture evenly over the tenderloin and rub it in with your fingers. On a clean work surface, place the bacon slices.