Henry Bain sauce is a versatile and flavorful condiment that has its roots in Louisville, Kentucky.
Invented by a waiter named Henry Bain, who worked at the historic Pendennis Club, this sauce has become famous for its sweet and spicy flair.
Known for its rich and tangy tomato-based base, it’s boosted by the complex flavors of chutney, steak sauce, Worcestershire sauce, and hot sauce.
Whether you’re grilling tenderloin, preparing cocktail meatballs, or looking for a unique topping for cream cheese appetizers, this delectable sauce will elevate your dish to new heights.
With just a few simple ingredients, you can recreate this southern classic at home, adding a touch of Kentucky tradition to your favorite meals.
Made from a combination of ketchup, chili sauce, steak sauce, Worcestershire sauce, hot sauce, and signature sweet and tangy chutney, creating your own Henry Bain sauce is easy and rewarding.
Follow along as we guide you through the process, and in no time, you’ll have a delicious sauce that adds a unique flavor to a variety of dishes.
Table of Contents
- How to Make Henry Bain Sauce
- Side Dishes for Henry Bain Sauce
- Ingredients Substitutes
- How to Store Henry Bain Sauce
- Common Mistakes to Avoid
- Henry Bain Sauce Recipe
How to Make Henry Bain Sauce
To make Henry Bain Sauce, you’ll need the following ingredients:
- 1 (17 ounces) jar Major Grey chutney (or peach chutney if preferred)
- 4 ½ ounces pickled walnuts (optional)
- 1 (14 ounce) bottle ketchup
- 1 (10 fluid ounces) bottle steak sauce (such as A1®)
- 1 (10 fluid ounces) bottle of Worcestershire sauce
- 1 (12-ounce) bottle of tomato-based chili sauce (such as Heinz®)
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
Start by processing the chutney and pickled walnuts (if using) in a food processor until smooth and well combined.
This is essential for achieving the unique flavor profile and texture of the original Henry Bain Sauce.
In a large bowl, combine the chutney mixture with the ketchup, chili sauce, steak sauce (10oz A1 Sauce), and Worcestershire sauce (10oz).
Transfer the sauce mixture to a small pot and set it over medium heat.
Stir all the ingredients until well combined, and cook the sauce until it thickens slightly.
This will ensure that the flavors meld together and create a rich and delicious sauce.
Now add a dash of hot pepper sauce (such as Tabasco®) to your sauce, adjusting the amount according to your personal taste preference.
The hot pepper sauce adds a touch of heat to balance out the sweetness of the chutney.
After the sauce has reached the desired consistency and flavor, remove it from the heat and let it cool.
Once cooled, transfer the sauce to an airtight container and refrigerate until you’re ready to serve it.
This sauce pairs well with your favorite steak, pork, or lamb dishes.
By following these simple steps, you’ll create a delicious, versatile, and authentic Henry Bain Sauce, perfect for elevating a wide array of dishes.
Side Dishes for Henry Bain Sauce
Henry Bain Sauce is a versatile condiment that pairs well with a variety of dishes.
In this section, we will go through a few side dishes that perfectly complement the flavors of this sweet, tangy, and spicy sauce.
Beef tenderloin pairs exceptionally well with Henry Bain Sauce.
The sauce’s bold flavors enhance the natural richness of the meat.
To prepare this dish, simply season and cook your tenderloin to your desired doneness.
Serve it sliced, allowing your guests to drizzle the sauce on top for a delicious and satisfying meal.
Cheese with Crackers
Henry Bain Sauce can also be used as a unique topping for cheese and crackers.
To create this appetizer, spread a thin layer of sauce onto a cracker, then add a slice of your favorite cheese.
For a fuller flavor experience, consider using a sharp cheddar or tangy blue cheese.
Combining the creamy, rich cheese with the sweet and spicy sauce will surely delight your taste buds.
Here, we will share some substitutes that you can consider to create a delicious sauce.
Hot Pepper Sauce substitutes
You can replace hot pepper sauce with crushed red pepper flakes or cayenne pepper.
Use 1/4 teaspoon of red pepper flakes or 1/8 teaspoon of cayenne pepper for each hot pepper sauce.
This will provide the desired heat while maintaining a pleasing balance of flavors in your Henry Bain Sauce.
Bottle Steak Sauce substitutes
If you don’t have a 10-ounce bottle of A1 Steak Sauce on hand, a good substitute can be a combination of soy sauce, vinegar, ketchup, and liquid smoke.
Mix equal parts of each ingredient to recreate the flavor profile of steak sauce while maintaining the consistency of the original sauce.
Bottle Ketchup substitutes
Although it may be hard to find a suitable substitute for ketchup in terms of texture, you can try using tomato paste mixed with a small amount of sugar and vinegar.
Adjust the quantities according to your taste and the consistency you desire.
This alternative will still provide the required tomato base for your sauce.
Worcestershire Sauce substitutes
If you’re out of Worcestershire sauce, try using a mix of equal parts soy sauce, apple cider vinegar, and hoisin sauce.
This combination will provide a similar depth and savoriness to mimic the original sauce yet still work well within your Henry Bain Sauce mix.
By using these ingredient substitutes, you can effectively recreate the unique flavors of Henry Bain Sauce while adhering to your pantry’s contents or adjusting the recipe to suit your taste preferences.
How to Store Henry Bain Sauce
Properly storing your homemade Henry Bain Sauce will ensure that it remains fresh and flavorful for as long as possible.
Follow these simple guidelines for the best storage methods.
Use an Airtight Container
To store your Henry Bain Sauce, transfer it from the mixing bowl into an airtight container for maximum freshness.
This could be a glass jar with a tight-fitting lid, such as a Mason or Ball jar, or a plastic container designed for food storage.
By keeping the sauce away from air exposure, you can maintain its quality and extend its shelf life.
Refrigerate After Opening
Once you’ve opened your container of Henry Bain Sauce, it’s important to refrigerate it in order to maintain its freshness and prevent spoilage.
Before placing the container in the refrigerator, ensure the lid is securely fastened to prevent air exposure and possible contamination.
Check for Signs of Spoilage
It’s important to keep an eye on the appearance, taste, and smell of your stored Henry Bain Sauce.
If it develops an off smell, a slimy texture, or mold, it is time to discard the sauce and make a fresh batch.
Following these storage tips will help you enjoy your Henry Bain Sauce for an extended period of time, allowing you to savor its delicious flavors at your convenience.
Common Mistakes to Avoid
Here are the most common mistakes to avoid when preparing Henry Bain Sauce:
Substituting essential ingredients
The original sauce requires specific ingredients, such as chutney, ketchup, chili sauce, steak sauce, Worcestershire sauce, and hot sauce.
Replacing or omitting these ingredients can alter the taste and texture, leading to a less flavorful sauce.
To preserve the authentic version’s distinct taste, make sure to include all of the original ingredients.
Using the sauce only for steaks
Henry Bain’s sauce is versatile and can be used in various dishes beyond just steak.
Its sweet, tangy, and spicy flavor makes it a great addition to dishes like meatballs and tenderloin or as a base for BBQ sauce or brown sauce.
Don’t limit yourself to steaks when making use of this delicious sauce.
Not allowing the sauce to rest
To let the flavors meld together, it’s crucial to give Henry Bain’s sauce some time to rest before serving or using it in a dish.
Allowing it to sit for at least 30 minutes or even overnight can significantly improve its taste and texture, making it an even better accompaniment to your favorite dishes.
Henry Bain Sauce Recipe
- 1 large bowl
- 1 food processor
- 1 small pot
- 1 airtight container
- 1 17 ounce jar Major Grey chutney (or peach chutney if preferred)
- 4 ½ ounces pickled walnuts optional
- 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
- Start by processing the chutney and pickled walnuts (if using) in a food processor until smooth and well combined.This is essential for achieving the unique flavor profile and texture of the original Henry Bain Sauce.
- In a large bowl, combine the chutney mixture with the ketchup, chili sauce, steak sauce (10oz A1 Sauce), and Worcestershire sauce (10oz).
- Transfer the sauce mixture to a small pot and set it over medium heat.Stir all the ingredients until well-combined, and cook the sauce until it becomes slightly thickened.This will ensure that the flavors meld together and create a rich and delicious sauce.
- Now add a dash of hot pepper sauce (such as Tabasco®) to your sauce, adjusting the amount according to your personal taste preference.The hot pepper sauce adds a touch of heat to balance out the sweetness of the chutney.
- After the sauce has reached the desired consistency and flavor, remove it from the heat and let it cool.Once cooled, transfer the sauce to an airtight container and refrigerate until you're ready to serve it.This sauce pairs well with your favorite steak, pork, or lamb dishes.By following these simple steps, you'll create a delicious, versatile, and authentic Henry Bain Sauce, perfect for elevating a wide array of dishes.