Henry Bain Sauce

The first time I had Henry Bain sauce, it was glazed over a perfectly grilled steak at a summer BBQ in Louisville. The tang hit first, followed by a rich sweetness and just enough heat to make my mouth water. I knew I had to recreate it at home. 

This sauce has earned a place in classic Southern cuisine. Once served only to club members, this historic Pendennis Club sauce made its way beyond the velvet rope, all thanks to locals bottling it and grilling season fans spreading the love.

In this article, I’ll tell you the secret to making this gem at home. So, let’s dig into it. 

What Is Henry Bain Sauce?

If you grew up around Louisville or spent enough time digging into Southern food lore, you’ve probably heard of Henry Bain sauce. It is a tangy-sweet, slightly spicy condiment that became the unofficial steakhouse staple of Kentucky’s Pendennis Club. 

Originally crafted by Henry Bain, a legendary headwaiter at the club in the late 1800s. That club used to serve this sauce alongside wild game and beef dishes.

This sauce is a no-cooking sauce, which contains chilli sauce, ketchup, Worcestershire sauce, and other ingredients. This sauce is now very popular for its versatility and taste. Even though it is available in a bottle now.

How To Make Henry Bain Sauce at Home?

It is very easy to make Henry Bain sauce at home without turning on the gas or oven. Just mix everything, and the sauce is ready to go. Let’s see the recipe for this historic Pendennis Club sauce. 

Ingredients You Need

• Chilli Sauce

1 cup of chilli sauce adds a sweet as well as spicy flavour to the sauce. 

• Ketchup

1 cup of ketchup provides a familiar tomato base, helping to thicken the sauce and adding tangy sweetness. 

• A1 Steak Sauce

½ cup balances the tangy, savoury taste. As it’s a concentrated vinegar, tamarind, tomato, and others. 

• Worcestershire Sauce

½ cup of Worcestershire sauce has that salty, umami flavour to beat things up. Use Lea & Perrins one. 

• Jar Major Grey Chutney

Major Grey’s chutney is actually the standard choice in almost all modern Henry Bain sauce recipes. Take a whole jar of Major Grey’s chutney, and you’re good to go.

• Hot Sauce

For controlled heat and cutting through the sweetness, use 1 tablespoon of hot sauce. 

• Bourbon  

Bourbon isn’t traditional to the original recipe but adds a true Kentucky twist with warmth and a subtle oak-vanilla finish.  A small (1 teaspoon) splash makes it feel more Southern and modern.

Make It with Simple 4 Steps

Step 1

Combine everything in a bowl or directly into a blender jug.  

Step 2

Blend everything on until it smooths well. Then taste; if anything is required, adjust that. 

Step 3

Rest it for at least one hour in the fridge. If you put it overnight in the fridge, it’s ideal. 

Step 4

Store it in an airtight jar in the fridge. It stays fresh for about 2-3 weeks.

Serving Suggestion

I’ve used this sauce for everything. From topping burgers on a lazy Saturday to glazing pork tenderloin for a holiday dinner. And every time, someone asks me for the recipe. I must say, this is your go-to Kentucky Henry Bain sauce. It is a versatile, club-style steak sauce that elevates almost any protein:

• Steak & roast beef – the original pairing
• Burgers, sliders, meatloaf – a rich upgrade
• Pork, grilled chicken, wild game, sweeten and sharpen flavours.
• Dipping sauce for fries, meatballs, or veggies
• Spread on sandwiches or crostini – try cream cheese and HB sauce for a fun appetiser.

Pro Tips

• Let it rest overnight. It helps the flavor to improve dramatically by the next day.
• Use quality sauces. The better your base ingredients, the richer your final sauce.
• Adjust the sweetness or spice. For sweetness, use brown sugar, and for heat, use more hot sauce.
• Make it bourbon-forward. If you love the idea of bourbon steak sauce, feel free to add another splash.

Final Thoughts

This isn’t just steak sauce; it’s a quiet Southern flex. The kind of thing that makes people pause mid-bite and ask, “What is this?” It’s comforting, clever, and so simple to make. Keep a jar for your next roast or grilled steak, and maybe a second one, just in case someone begs you for it. Spread it, dip into it, gift it. However you use it, this sauce shows up ready to impress.

FAQs

What is Henry Bain Sauce Used for?

Henry Bain sauce was born to accompany bold meats. Think of Henry Bain sauce as your secret weapon for turning simple meats into something memorable. Traditionally, it was made for wild game and roast beef at a fancy Kentucky club, but nowadays? It’s a must-have sauce for any steak lover. 

How Long Does Henry Bain Sauce Last?

Kept in a sealed jar in the fridge, this sauce holds strong for 2 to 3 weeks, though let’s be honest, it rarely lasts that long in my house. Every time I open the fridge, I find a new excuse to use it. The vinegar and spices do a good job of keeping it fresh. Just don’t double-dip, and you’re golden.

Can You Freeze Henry Bain Sauce?

Yes, and you should. Make a big batch, divide it into small containers, and freeze away. It keeps beautifully for 3 to 4 months. I like to freeze mine in half-cup portions, perfect for thawing just enough to stir into a pot of something delicious or to brush over grilled chicken on a weeknight when I need a little Southern magic without the prep. Once thawed, it’s just as good as fresh, maybe even better (if sauces can age like wine, this one does).

What Meats Pair Best With Henry Bain Sauce?

Red meat. Henry Bain sauce plays well with almost any kind of red meat. It’s just exceptional with steak and roast beef. Also, it shines with pork tenderloin, grilled lamb chops, or even smoked brisket. You can try it with venison if you’re feeling adventurous. It was originally made for game meats, after all.