Beef 101
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.
Pops' Pepper Patch Henry Bain Sauce 9 oz. Pops' Pepper Patch, Inc.
Henry Bain (1863-1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881. [1] He is credited with creating his namesake sauce for steaks and the local game animals brought in by members for preparation. [1] [2]
Henry Bain’s Meatballs Bourbon Barrel Foods
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.
Henry Bain sauce
This Henry Bain Sauce is incredibly versatile and can be used in numerous ways to elevate your dishes. Its tangy and savory flavors make it a perfect accompaniment for grilled meats, sandwiches, and even as a dipping sauce for fries. Get creative and experiment with this sauce to discover new and exciting flavor combinations!
Henry Bain Sauce, an old Louisville KY recipe Henry bain sauce recipe
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.
Henry Bain Famous Sauce, Pendennis Club A Taste of Kentucky
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.
Smokey Rib Sauce Woody's Smokehouse
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.
Henry Bain Sauce Dining and Cooking
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.
darlaville Henry Bain's Sauce
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’s Famous Sauce The Pendennis Club of Louisville
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.
Henry Bain Sauce Pendennis Club Louisville, KY Photo by … Flickr
Pendennis Meatloaf. Combine Beef, Pork & Egg with 1/3 cup of the Henry Bain's Sauce, Salt, Pepper, Cactus Tenders, Garlic & Onions. Mix well to blend. Pack and Roll into Loaf. Bake at 350º for 1 hour or until center reaches 170º. Spread remaining Henry Bain's Sauce (1/3 cup) on top of loaf. Bake 15-20 minutes.
Henry Bain’s Famous Sauce The Pendennis Club of Louisville
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.
darlaville Henry Bain's Sauce
Henry Bain was a waiter for over 40 years at the famous Pendennis Club in Louisville KY. As the story goes Mr. Bain created this sauce when his guests were wanting to elevate the meat served at the club. This sweet, tangy, and spicy sauce is delicious served with beef, pork and lamp. Serve over cream cheese with crackers for a unique appetizer.
Henry Bain's Sauce & Champagne Punch YouTube
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.
Domestic Divas Blog Sous Vide Beef Tenderloin with Arugula Chimichurri
In a large bowl, combine the ketchup, chutney, chili sauce, Worcestershire sauce, and A-1 sauce. Add the bourbon, brown sugar, white vinegar, salt, black pepper, and cayenne pepper. Stir until all the ingredients are well combined. Transfer the mixture to a saucepan and bring it to a boil over medium-high heat.
Henry Bain Sauce Louisville Original Henry bain sauce recipe, Sauce
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.
