Henry Bain sauce

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Henry Bain sauce is a condiment served at the Pendennis Club in Louisville, Kentucky.

History[edit]

Henry Bain (1863-1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881.[1] He is credited with creating his namesake sauce for both steaks and the meat of local game animals.[2] Club members reportedly liked it so much that they would bring their kills to the club after a day of hunting in the nearby woods along with potential members as a recruiting strategy.

Until 2009 the general public only had access to imitations, but in that year the original sauce was made commercially available for the first time by the Pendennis Club, and can be found at local gourmet stores in the Louisville area.[3]

Ingredients[edit]

It is believed to have inspired the concept of dealing with "gamey" tastes by using strong vinegar, tomato and fruit overtones. The fruit in the current version is from a peach chutney recipe, allegedly made by the wife of a second generation member. Pickled walnuts are also rumored to be an ingredient.

See also[edit]

References[edit]

  1. ^ Sifton, Sam. "When the Steak Sauce Makes the Meat". New York Times, January 17, 2013. Retrieved on June 16, 2013.
  2. ^ Draper, David. "How to Make Henry Bain Sauce for Your Kentucky Derby Party". Field & Stream, May 2, 2013. Retrieved on June 16, 2013.
  3. ^ Stinnett, Chuck. "Once the condiment of the exclusive, Henry Bain sauce couldn't stay hidden". Evansville Courier & Press, May 22, 2013. Retrieved on June 16, 2013.

Sources[edit]