Henry Bain sauce

Henry Bain sauce

Henry Bain was the head waiter at the Pendennis Club in Louisville, Kentucky when in 1881 he created his famous sauce for cooking local game animals in. Locals liked it so much that its club members would bring their kills to the club after a day of hunting in the nearby woods along with potential members as a sort of recruiting tool. To this day it is served in the club's dining hall and is mostly known as a sauce for the venison steaks they serve there. It is also served with fries upon request. Even though only approximations exist, it is believed to have inspired the concept of dealing with "gamey" tastes by using strong vinegar, tomato and unique fruit overtones. The fruit in the current version is from a peach chutney recipe made by one of the second generation member's wives. Pickled walnuts are also rumored to be an ingredient. It is sold bottled at Doll's Market on Brownsboro Rd. and is likely sold in other local gourmet shops in the city.

ee also

*A1 Steak Sauce
*Cuisine of Kentucky
*HP Sauce

ources

* [http://www.gotolouisville.com/uploadedFiles/Press-Kit-2003.pdf Louisville Convention and Visitors Bureau 2003 Press Kit]
* [http://www.courier-journal.com/features/columnists/sarah.html Courier-Journal Henry Bain sauce recipe]
* [http://www.mountain-breeze.com/kitchen/kentucky/27.html Henry Bain sauce recipe]


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