Name: Official Henry Bain's Sauce recipe
Ingredients: 1 (17 ounce) jar Major Grey chutney;4 ½ ounces pickled walnuts;1 (14 ounce) bottle ketchup;1 (10 fluid ounce) bottle steak sauce (such as A1®);1 (10 fluid ounce) bottle Worcestershire sauce;1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®);1 dash hot pepper sauce (such as Tabasco®), or to taste

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Ingredients

1 (17 ounce) jar Major Grey chutney 4 ½ ounces pickled walnuts 1 (14 ounce) bottle ketchup 1 (10 fluid ounce) bottle steak sauce (such as A1®) 1 (10 fluid ounce) bottle Worcestershire sauce 1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®) 1 dash hot pepper sauce (such as Tabasco®), or to taste

Nutrition Info

26.5 calories carbohydrate: 6.7 g cholesterol: : - fat: 0.1 g fiber: 0.3 g protein: 0.3 g saturatedFat: : - servingSize: - sodium: 184.3 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 pints

Recipe Note

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.

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