Henry Bain Pork Sauce Recipes

HENRY BAIN SAUCE

Henry Bain Sauce image

Provided by Sam Sifton

Categories easy, condiments, sauces and gravies

Time 10m

Number Of Ingredients 8

Ingredients

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 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

Ingredients

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

HENRY BAIN SAUCE

Henry Bain Sauce image

I think this is also known as 'Jezebel Sauce.' Good on meats!

Provided by Karen

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 30m

Yield 128

Number Of Ingredients 6

Ingredients

1 (18 ounce) jar peach preserves
1 (18 ounce) jar orange marmalade
1 (18 ounce) jar apple preserves
1 (18 ounce) jar pineapple preserves
⅝ cup ground dry mustard
1 (4 ounce) jar prepared horseradish

Steps:

In a large bowl, thoroughly blend peach preserves, orange marmalade, apple preserves, pineapple preserves, ground dry mustard and prepared horseradish. Transfer the mixture to sterile containers, and chill in the refrigerator until serving.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.3 g, Sodium 7.5 mg, Sugar 8.6 g

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

Ingredients

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

OFFICIAL HENRY BAIN'S SAUCE

Official Henry Bain's Sauce image

Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club, a personal friend. The recipe yields 4 pints and may be quartered. Pour into pint jars for easy storage. This is a steak sauce. Some people add a small amount of bourbon whiskey.

Provided by RedHotTarheel

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 64

Number Of Ingredients 7

Ingredients

1 (17 ounce) jar Major Grey chutney
4 ½ ounces pickled walnuts
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

Steps:

Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 184.3 mg, Sugar 4.5 g

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