Henry Bain Sauce

Most folks associate this sauce with Kentucky Derby parties. I have no idea why because it is fabulous any time you have beef, chicken or pork. If you are having Standing Rib Roast or Beef Tenderloin for your Christmas dinner give this simple and easy sauce a try. You will not be disappointed.

This has long been a favorite of all Kentuckians. Henry Bain, who during his 40 year career rose to headwaiter at the Pendennis Club which was established in 1881, in Louisville Ky. It was while he was headwaiter that he created his famous sauce.

For decades the Pendennis Club membership was only open to white males; although that policy has long changed. However the image of an elite, restricted club still is common in the minds of Louisvillians. The Pendennis Club is located on Muhammad Ali Blvd, Louisville, Ky., beautiful old building.

Once you try it you will not be without it in your house. Also makes a great marinade for chicken or pork. Add a 1/4 cup to your next meatloaf or hamburger patties. Stir some into your Kentucky Burgoo just before serving. You will find endless uses for this fabulous sauce.

Henry Bain Sauce
Lots
Print Recipe

17 ounce Major Grey's chutney, or homemade mango chutney
1/2 bottle pickled walnuts (optional)
1 14-ounce bottle Heinz Ketchup
1 10-ounce bottle A-1 Sauce
1 10-ounce bottle Worcestershire Sauce
1 12-Ounce bottle Heinz Chili Sauce or homemade
Tabasco sauce to taste, it takes more than you think

Pulse chutney with walnuts, if using, just a few pulses. Mix well with other ingredients. Store in sterilized bottles. Keeps indefinitely. Serve with any beef or chicken.

Cook's Note: Thinned with oil and herb vinegar it snuggles up nicely to Bibb Lettuce.