Henry Bain Sauce
Henry Bain’s sauce is a famous Louisville, Kentucky sauce that can be used as a sauce for meat or as an appetizer. Learn how to make this fantastic sauce!
Henry Bain sauce was made famous by a Louisville, Kentucky waiter named Henry Bain. Mr. Bain worked at the Pendennis Club, which was founded in 1881. It’s traditionally served with beef tenderloin, but its rich, complex flavor makes it a natural pairing for everything from burgers to cocktail meatballs.
This homemade version stays true to the original, combining chutney, chili sauce, ketchup, steak sauce, and Worcestershire. It comes together in minutes, keeps beautifully in the refrigerator, and is a standout addition to holiday parties, game-day spreads, and charcuterie boards.
With an Indian-style chutney, the flavor might seem exotic, but it balances nicely with the remaining ingredients. The sauce includes some tomato-based sauces, steak sauce, some Worcestershire, and a bit of hot sauce. It’s a bold sauce that goes nicely with steaks, chops, and lamb. Or serve it as an appetizer spread over a block of cream cheese. The cream cheese and Henry Bain sauce spread is great on crackers or crostini. You could even serve it as a dip with crispy chicken wings, fried cheese, beef empanadas, fries, or onion rings.
What You’ll Like About This Dish
Old Kentucky flavor. A true Louisville specialty with a long history.
Incredibly versatile. Works as a sauce, dip, glaze, or spread.
No cooking required. Just mix, blend, and refrigerate.
Great make-ahead option. Flavor improves as it chills.
Ingredient Notes
- Major Grey’s chutney: The signature sweet-tangy base of the sauce.
- Pickled walnuts: Traditional but optional; add depth and a hint of bitterness.
- Ketchup: Adds sweetness and body.
- Chili sauce: Heinz-style chili sauce provides mild spice and tomato richness.
- Steak sauce: A-1 or similar gives savory complexity.
- Worcestershire sauce: Deepens the umami flavors.
- Tabasco: Adjust to taste for heat.
Steps to Make Henry Bain Sauce
- Blend the chutney and optional pickled walnuts until smooth or slightly textured.
- Combine the chutney mixture with ketchup, chili sauce, steak sauce, and Worcestershire.
- Add Tabasco to taste and stir well.
- Transfer to jars or containers.
- Refrigerate until serving.
Tips
- Process the chutney only briefly if you prefer a chunkier, more rustic sauce.
- Add Tabasco gradually — the heat increases as the sauce chills.
- Let the sauce rest at least a few hours; the flavors meld and deepen over time.
- For a smoother consistency, blend all ingredients together instead of hand-mixing.
- Use glass jars for storage to preserve flavor.
Recipe Variations
- Smoky version. Add a dash of smoked paprika or a spoonful of chipotle in adobo.
- Fruit-forward twist. Stir in 1–2 tablespoons of apricot preserves.
- Hot-and-spicy. Increase the Tabasco or add a pinch of cayenne.
- Bourbon style. Add 1 to 2 teaspoons of Kentucky bourbon for depth.
- Chunky party dip. Leave the chutney unblended and serve with crackers or pretzels.
Serving Suggestions
- Serve with beef tenderloin, steak, or roast beef.
- Pair with sliders, cocktail meatballs, or sausages.
- Add to burgers or sandwiches as a flavorful spread.
- Garnish charcuterie boards with a small bowl of the sauce.
How to Store
Refrigerate: Store in a sealed jar or container for up to 2 weeks; flavors intensify as it sits.
Freeze: Freezing is not recommended; the texture changes noticeably.
Before serving: Stir well after chilling to redistribute the ingredients.
Henry Bain Sauce
Ingredients
- 1 cup mango chutney, such as Major Grey
- 1/4 cup pickled walnuts, chopped, optional
- 1 cup tomato ketchup
- 3/4 cup chili sauce, Heinz
- 2/3 cup steak sauce, such as A-1, about 6 ounces
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon Tabasco sauce, or to taste
Instructions
- Process the chutney and pickled walnuts, if using, in a food processor or with an immersion blender. You can process it until it’s fairly smooth or leave it with some texture.
- In a large bowl, combine the chutney mixture with the ketchup, chili sauce, steak sauce, and Worcestershire sauce.
- Store leftovers in the refrigerator.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
