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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
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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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Henry Bain sauce—a condiment for meat and game—was made famous by a Louisville, Kentucky head waiter named Henry Bain. Mr. Bain worked at the Pendennis Club, which was founded in 1881.. The sauce includes some tomato-based sauces, steak sauce, some Worcestershire, and a bit of hot sauce. It's a bold sauce that goes nicely with steaks.
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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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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. 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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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.
Henry Bain Sauce, an old Louisville KY recipe Henry bain sauce recipe
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.
Beef Tenderloin With Henry Bain Sauce Recipe Henry bain sauce recipe
Specialties: The much beloved Henry's Majestic is pleased to announce their return to the Dallas dining scene in Early Fall 2023. Owners Andrew Popp and his wife, Feliza Macias, have taken over the former home of Chicken Scratch/The Foundry located in West Dallas at 2303 Pitman Street at Ft. Worth Avenue. When it comes to the menu & décor, expect a familiar but slightly revamped vibe. Service.
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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.
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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.
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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 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.
Free stock photo of cooking steak, steak, steak being cooked
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 Steak Crostini with Horseradish Cream Bourbon Barrel Foods
Specialties: Follow the arrow to the greatest neighborhood restaurant in Dallas, a place where you can always count on a warm welcome from baristas, servers and bartenders who know your order by heart. A fusion of industrial and classical influences, our open dining spaces are bursting with charm and energy. Come and go with ease for your morning coffee, enjoy lunch with a colleague, gather.
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