Henry Bain's Sauce & Champagne Punch YouTube

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Henry Bain's sauce, often referred to as a condiment, was whipped up by Bain at the Louisville's Pendennis Club. Bain, who lived from 1863 to 1928, was one of the first employees of the private club and he eventually became the head waiter. He's credited with creating his namesake sauce for steaks and the meat of local game.

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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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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

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Henry Bain. Named after Henry Bain, the legendary maitre d' at the famous Pendennis Club in Louisville, Kentucky, this sauce was a favorite accompaniment to various game meat dishes. Today, it typically accompanies beef tenderloin or cocktail meatballs, but it can also be spread over cream cheese and served as an appetizer.

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Package Dimensions ‏ : ‎ 10.55 x 3.82 x 3.03 inches; 1.15 Pounds. UPC ‏ : ‎ 855783004567. Manufacturer ‏ : ‎ Bourbon Barrel Foods. ASIN ‏ : ‎ B01NAVQPJE. Best Sellers Rank: #45,128 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food) #15 in Steak Sauce. Customer Reviews: 4.6 172 ratings.

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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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An article on Jan. 20 about a sauce created by Henry Bain, a former head waiter at the Pendennis Club in Louisville, Ky., gave outdated information about the status of the club membership of the.

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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.

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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's Sauce & Champagne Punch YouTube

Henry Bain (1863-1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881. He is credited with creating his namesake sauce for steaks and the local game animals brought in by members for preparation. Numerous recipes for homemade versions have circulated for years and are still widely.

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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.

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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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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. Yield: 4 Pints. Ingredients: 1 ( 10 fluid ounce) bottle steak sauce, A1 is my preference . 1 (10 bottle ounce) Worcestershire sauce. 1 (12 ounce) bottle chili sauce, Heinz is my preference . 1 (14 ounce) bottle ketchup. 1 (17 ounce) jar Major Grey chutney. 1/2 teaspoon hot pepper sauce, add more as desired