Pendennis Club The Original Henry Bain’s Sauce
By Bourbon Barrel Foods
Made to mop, glaze, and finish.
Goes on: Beef
Pack
Henry Bain's Sauce is a Louisville classic that has been served for over a hundred years, a rich, tangy condiment built for game, beef, and big cuts of meat.
How to run it
Sauce it right.
- 01
Cook the protein most of the way naked. Sauce is a finish, not a marinade.
- 02
Brush or mop it on in the last 10 to 15 minutes.
- 03
Let it tack up over the heat. Watch the sugars, they scorch fast.
- 04
Hit it again at the table. That's the coat that counts.
The Details
What you're working with.
- Type
- Sauce
- Flavor
- Savory & Garlic
- Heat
- Mild
- Best on
- Beef
- Maker
- Bourbon Barrel Foods
Henry Bain's Sauce is a Louisville classic that has been served for over a hundred years, a rich, tangy condiment built for game, beef, and big cuts of meat.
Henry Bain ran the floor at the Pendennis Club in Louisville for forty years and built this sauce for the steaks and wild game that came out of the kitchen. Bourbon Barrel Foods, the Kentucky maker, bottles the original recipe. It pulls tomato, vinegar, sweet chutney, and pickled walnuts into something you cannot fake, tart and savory with a fruity depth underneath. This is a steak-and-game sauce first, a barbecue sauce second.
Spoon it over a beef tenderloin or a venison backstrap, pour it across cocktail meatballs, or set it out over a block of cream cheese with crackers. No cooking needed, it is a finishing sauce that does its best work straight from the jar.
- Beef tenderloin and prime rib
- Venison and wild game
- Cocktail meatballs
- Cream cheese with crackers
- Grilled steak and burgers