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Henry Bain’s Sauce

In this episode Stacey and Jessica make Henry Bain's Sauce and Champagne Punch

Henry Bain’s Sauce:

  • 1 cup chutney (we used mango but peach also works)
  • 1 cup ketchup
  • ¾ cup chili sauce
  • ¾ cup steak sauce
  • ½ cup Worcestershire sauce
  • ¼ cup pickled walnuts
  • 1 tablespoon Bourbon
  • 1 teaspoon hot sauce

Add pickled walnuts and chutney to a food processor. Pulse 4-5 times. Add there rest of the ingredients to the food processor and pulse a few more times. The sauce should not be completely pureed, but still have texture from the pickled walnuts and chutney. Serve over beef tenderloin or any nice cut of meat that you like.

Champagne Punch

  • 1 oz. Grenadine
  • 2 oz.Bourbon
  • 2 oz. Brandy
  • 2 oz. Dry Curacao
  • 1 bottle Champagne
  • ½ Liter Club Soda
  • Lemon juice from two lemons

Combine all ingredients in a punch bowl and garnish with cranberries and orange wheels. Serve over ice in punch glasses.

Breeders Cup

Countdown to Breeders' Cup

November 2-3, 2018
  • DAYS
    394
  • HRS
    01
  • MIN
    16
  • SEC
    34