Official Henry Bain's Sauce

Made  times
RedHotTarheel 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


15 m servings 26 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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.


  • Cook's Note:
  • Pickled walnuts are optional. Obtainable at specialty gourmet shops.


Most helpful
Most positive
Least positive

have been making for years it is the best I have found. also great over cream cheese as an app

We couldn't find the pickled walnuts, but it didn't seem to suffer. We served it over a grilled London Broil marinated in a bourbon-brown sugar mixture. Delicious!

Other stories that may interest you