Henry Bains Sauce Recipes

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HENRY BAIN (PORK) SAUCE



Henry Bain (Pork) Sauce image

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

12 ounces chili sauce
14 ounces catsup
11 ounces A.1. Original Sauce
10 ounces Worcestershire sauce
17 ounces commercial chutney
1/2 teaspoon Tabasco sauce
2 ounces straight kentucky Bourbon
1 cup fresh watercress, finely chopped

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

BEEF TENDERLOIN WITH HENRY BAIN SAUCE



Beef Tenderloin With Henry Bain Sauce image

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

1 (8 ounce) bottle mango chutney
1 (14 ounce) bottle ketchup
1 (12 ounce) bottle chili sauce
1 (11 ounce) bottle steak sauce
1 (10 ounce) bottle Worcestershire sauce
1 teaspoon hot sauce
1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons salt
1 teaspoon fresh ground pepper
1 (4 1/2-5 lb) beef tenderloin, trimmed

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



Henry Bain Sauce image

Provided by Sam Sifton

Categories     easy, condiments, sauces and gravies

Time 10m

Number Of Ingredients 8

1/3 cup mango or peach chutney, best available
4 tablespoons of your favorite steak sauce
4 tablespoons Worcestershire sauce
4 tablespoons chili sauce
2 tablespoon ketchup
Kosher salt and freshly ground black pepper to taste
Hot sauce, to taste
4 tablespoons chopped watercress, optional

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



Henry Baines Sauce image

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

1 (10 ounce) bottle chutney (I use Rafetto Chut-Nut)
1 -2 ounce Tabasco sauce (Start with 1 ounce and add more if you like)
1 (10 ounce) bottle Worcestershire sauce
1 (10 ounce) bottle A.1. Original Sauce
2 (12 ounce) bottles chili sauce
2 (12 ounce) bottles ketchup

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

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