Best Henry Baines Sauce Recipes
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
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 BAINES SAUCE
A Louisville, Kentucky tradition! As an appetizer, pour some sauce over a cream cheese block and serve with crackers. It's good on lots of other cheeses and on beef, chicken, and pork as a marinade.
Provided by bfullest
Categories < 30 Mins
Time 20m
Yield 4 8oz. jars, 8-50 serving(s)
Number Of Ingredients 6
Steps:
- Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people. If you marinate meat in it as an entree, it will probably serve approximately 8 people.
Nutrition Facts : Calories 199.7, Fat 0.6, SaturatedFat 0.1, Sodium 2462.7, Carbohydrate 45.3, Fiber 5.3, Sugar 32, Protein 3.7
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
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
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