May 02, 2013
How To Make Henry Bain Sauce for Your Kentucky Derby Party
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.