Official Henry Bain's Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
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