Henry Bain Sauce Recipes

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HENRY BAIN SAUCE

Provided by Sam Sifton

Categories     easy, condiments, sauces and gravies

Time 10m

Number Of Ingredients 8



Henry Bain Sauce image

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.

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

HENRY BAIN SAUCE

For testing purposes only, Major Grey's Chutney and A1 Steak sauce was used. I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Sauces

Time 10m

Yield 6 cups, 3-6 serving(s)

Number Of Ingredients 6



Henry Bain Sauce image

Steps:

  • Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hours or up to 1 week.
  • To serve warm, mircowave 2 cups of sauce at High 2 minutes, stirring after 1 minute.

Nutrition Facts : Calories 310.8, Fat 0.8, SaturatedFat 0.1, Sodium 3970.3, Carbohydrate 74.3, Fiber 7.1, Sugar 51.8, Protein 5.2

9 ounces chutney
14 ounces ketchup
12 ounces chili sauce
10 ounces steak sauce
10 ounces Worcestershire sauce
1 teaspoon hot sauce

HENRY BAIN (PORK) SAUCE

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



Henry Bain (Pork) Sauce image

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

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

HENRY BAIN SAUCE

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



Henry Bain Sauce image

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

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

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