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In this episode Stacey and Jessica make Henry Bain's Sauce and Champagne Punch
Henry Bain’s 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.
Combine all ingredients in a punch bowl and garnish with cranberries and orange wheels. Serve over ice in punch glasses.