Best Henry Bain Sauce Recipes
OFFICIAL 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.
Provided by RedHotTarheel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 64
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 184.3 mg, Sugar 4.5 g
HENRY BAIN SAUCE
Provided by Sam Sifton
Categories easy, condiments, sauces and gravies
Time 10m
Number Of Ingredients 8
Steps:
- 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.
- Just before serving, if you like, stir chopped watercress into the sauce.
HENRY BAIN SAUCE
I think this is also known as 'Jezebel Sauce.' Good on meats!
Provided by Karen
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 30m
Yield 128
Number Of Ingredients 6
Steps:
- In a large bowl, thoroughly blend peach preserves, orange marmalade, apple preserves, pineapple preserves, ground dry mustard and prepared horseradish. Transfer the mixture to sterile containers, and chill in the refrigerator until serving.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.3 g, Sodium 7.5 mg, Sugar 8.6 g
HENRY BAIN SAUCE
For testing purposes only, Major Grey's Chutney and A1 Steak sauce was used. I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Sauces
Time 10m
Yield 6 cups, 3-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 310.8, Fat 0.8, SaturatedFat 0.1, Sodium 3970.3, Carbohydrate 74.3, Fiber 7.1, Sugar 51.8, Protein 5.2
BEEF TENDERLOIN WITH HENRY BAIN SAUCE
Make and share this Beef Tenderloin With Henry Bain Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Add chutney to the container of a blender or food processor; process until smooth.
- Add the next 5 ingredients; process until blended; chill at least 2 hours.
- In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
- Place tenderloin on a lightly greased rack in a jellyroll pan.
- Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
- Bake at 500° for 30-35 minutes or to desired degree of doneness (if you cook longer then 35 minutes, I would decrease the oven temp).
- Let rest 15 minutes.
- Serve tenderloin with sauce.
- Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.
Nutrition Facts : Calories 728.1, Fat 46.2, SaturatedFat 19.2, Cholesterol 187.6, Sodium 1809.3, Carbohydrate 22.4, Fiber 2.2, Sugar 15.6, Protein 53.1
HENRY BAIN SAUCE
Categories Peach
Number Of Ingredients 7
Steps:
- 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.
HENRY BAIN (PORK) SAUCE
This was originally invented by one Henry Bain, a waiter at the Pendennis Club in Kentucky, in the late 1800s. It can be used at the table to enhance the flavor of pork roast or any other meat for that matter. This version of the recipe has been updated to utilize modern ingredients.
Provided by Bone Man
Categories Chutneys
Time 30m
Yield 8 cups
Number Of Ingredients 8
Steps:
- Puree the chutney in a food processor.
- Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
- Refrigerate for at least 8 hours before serving to allow the flavors to meld.
- Note: Lea and Perrins' Steak sauce also works well in this recipe.
- This sauce will keep for a long time if refrigerated.
Nutrition Facts : Calories 141.4, Fat 0.3, Sodium 1477, Carbohydrate 27.9, Fiber 2.7, Sugar 19.4, Protein 2
BEEF TENDERLOIN WITH HENRY BAIN SAUCE
Yield 8 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 500. Stir together butter, salt, and pepper; rub over tenderloin. Place tenderloin on a lightly greased wire rack in a 15x10" jelly roll pan. (Fold under narrow end of tenderloin to fit on rack.) 2. Bake for 30-35 min or until a meat thermometer inserted into thickest portion registers 145 (medium-rare). Cover tenderloin loosely with aluminum foil, and let stand 15 min before serving. Henry Bain Sauce 1 (9 oz) bottle chutney 1 (14 oz) bottle ketchup 1 (12 oz) bottle chili sauce 1 (10 oz) bottle steak sauce 1 (10 oz) bottle Worcestershire sauce 1. Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hrs. or up to 1 week.
HENRY BAIN'S DERBY WORTHY STEAK SAUCE
Steps:
- In a small pot set over medium heat, stir all the ingredients. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
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