Henry Bain sauce
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (May 2013) |
Henry Bain sauce is a condiment for meats, first served at the Pendennis Club in Louisville, Kentucky.
History
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 steaks and the local game animals brought in by members for preparation.[1][2]
Numerous recipes for homemade versions have circulated for years and are still widely used.[citation needed] In 2009, the club began bottling and selling the original version. As demand increased, the club partnered with a local food distribution company Bourbon Barrel Foods to sell the sauce at local stores and Kroger supermarkets in the Louisville area and online.[3]
See also
References
- ^ a b Sifton, Sam. "When the Steak Sauce Makes the Meat". New York Times, January 17, 2013. Retrieved on June 16, 2013.
- ^ Draper, David. "How to Make Henry Bain Sauce for Your Kentucky Derby Party". Field & Stream, May 2, 2013. Retrieved on June 16, 2013.
- ^ 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.
