By David Draper

There are many ways to celebrate this weekend’s Kentucky Derby—most notably by quaffing multiple mint juleps. But you’re going to need something to soak up all the bourbon, so may I suggest a venison tenderloin topped with another Derby Day tradition: Henry Bain Sauce.

This quintessential Kentucky steak sauce was first crafted at the turn of 20th century by, you guessed it, Henry Bain, the legendary headwaiter at the just-as-legendary Pendennis Club in Louisville. In those days, it was the preferred sauce for the many game animals that came through the club’s kitchen. Henry Bain Sauce is still a favorite at the Pendennis Club, though these days it accompanies beef tenderloin. On Saturday, the club will host a traditional Derby Day party, which attracts a number of celebrities. If you don’t have an invite, you can still enjoy my take on Henry Bain Sauce, which substitutes Mrs. Ball’s Chutney for the standard Major Grey. I also skip the pickled walnuts as they’re hard to find here in the hinterlands. If you have access to them, throw in a handful.

Henry Bain Sauce
- 4 Tbsp. Mrs. Ball’s Original Recipe Chutney
- 4 Tbsp. ketchup
- 4 Tbsp. A1 or other steak sauce (I like A1’s cracked peppercorn flavor)
- 3 Tbsp. Worcestershire
- 2 Tbsp. Sriracha chili garlic sauce

In a small saucepan, whisk together all of the ingredients. Set over medium heat and stir until the mixture just thickens. Remove from heat and serve with grilled venison tenderloin.

Refrigerated, Henry Bain Sauce will last several weeks.

Comments (3)

from Koldkut wrote 6 weeks 2 days ago

You got the wrong race there Dave, it's the 'Dega derby that should be celebrated this weekend!

0 Good Comment? Yes | No | Report

from MaxPower wrote 6 weeks 2 days ago

I'd heard of Henry Bain sauce, now I have the recipe and an excuse to use it.

0 Good Comment? Yes | No | Report

from philbourjaily wrote 6 weeks 1 day ago

Dave - We have Henry Bain sauce on rare Canada goose at my house and love it. I am not familiar with Mrs. Ball's Chutney, but it is definitely important to use a good quality chutney when you make Bain sauce.

0 Good Comment? Yes | No | Report

Post a Comment

 

All submitted comments are subject to the rules set forth in our Privacy Policy and Terms of Use.

from Koldkut wrote 6 weeks 2 days ago

You got the wrong race there Dave, it's the 'Dega derby that should be celebrated this weekend!

0 Good Comment? Yes | No | Report

from MaxPower wrote 6 weeks 2 days ago

I'd heard of Henry Bain sauce, now I have the recipe and an excuse to use it.

0 Good Comment? Yes | No | Report

from philbourjaily wrote 6 weeks 1 day ago

Dave - We have Henry Bain sauce on rare Canada goose at my house and love it. I am not familiar with Mrs. Ball's Chutney, but it is definitely important to use a good quality chutney when you make Bain sauce.

0 Good Comment? Yes | No | Report

Post a Comment

 

All submitted comments are subject to the rules set forth in our Privacy Policy and Terms of Use.