The original Henry Bain's Sauce from Louisville's Pendennis Club, a historic Kentucky steak and game sauce. A fruit-and-spice sauce invented at the Pendennis Club in Louisville in the early 1900s by chef Henry Bain. A regional Kentucky staple for steak, lamb, and game.
At a glance
Style: Kentucky-style fruit-and-spice steak sauce
Key ingredients: Tomato paste, pickled walnuts, sorghum, soy sauce, tamarind, mango, apple cider vinegar, dehydrated ginger, molasses, red bell peppers, garlic, lemon juice
Allergens: Wheat, soy, tree nuts (walnuts)
Origin: Recipe from the Pendennis Club, Louisville, Kentucky
Maker: Bourbon Barrel Foods (distributor)
Best for
Steak (ribeye, filet, strip)
Lamb chops and rack of lamb
Game meats (venison, elk, wild boar)
Roast beef sandwiches
Cocktail party hors d'oeuvres (mixed with cream cheese on crackers)
Gifts for Kentucky food fans and steakhouse-at-home cooks
How to use
Spoon onto steak at the table as a finishing sauce, mix with cream cheese for an appetizer dip, or use as a glaze for lamb chops near the end of cooking.
Flavor profile
Tomato and mango fruit base up front, tamarind and ginger through the middle, pickled walnut and sorghum complexity on the finish. Unique to Kentucky regional cooking.
About Bourbon Barrel Foods
Bourbon Barrel Foods distributes Pendennis Club's historic Henry Bain's Sauce from their Louisville, Kentucky home base, alongside their own line of barrel-aged and bourbon-smoked specialty pantry items.
