Henry Bain Sauce - New and Improved

This is the last week before the running of the Kentucky Derby this Saturday. This is a must have for any derby gathering. New and improved only means that now I know how to can this stuff and have added a fair amount of good Kentucky bourbon to the mix. It is a rich and unusual sauce and is excellent on all types of meat. Since you will have it already made and on the pantry shelf you can also use it for a quick gift. If you are interested in the history of this sauce just take a look at the original Henry Bain Sauce.

I'm taking this to Tuesdays at the Table. Come along for lots of wonderful recipes.

Henry Bain Sauce
4 1/2 pints
print recipe

2 cups Major Grey's chutney
2/3 cup coarsely chopped pickled walnuts
1 3/4 cups good ketchup
1 1/4 cups A-1 Brand steak sauce
1 1/4 cups Worcestershire sauce
1 1/2 cups bottled chili sauce
2/3 cup good-quality Kentucky bourbon whiskey
2 teaspoons Tabasco sauce

Sterilize four 1-pint canning jars and one 1/2-pint canning jar; set aside. Place chutney and pickled walnuts in a food processor fitted with the steel blade and process until smooth. Add ketchup, steak sauce, Worcestershire sauce, chili sauce, bourbon and Tabasco sauce. Process until blended. Pour sauce into sterilized jars, leaving 1/2 inch head space. Seal jars according to manufacturer's directions and process 10 minutes in a boiling water bath that covers jars by 2 inches. Cool jars completely before storing.

This can be served room temperature, cold or slightly warmed. Also makes a fabulous marinade.