Thanks to a Louisvillian named Henry Bain, a delicious concoction of chutney, ketchup, chili, Worcestershire and steak sauces, was invented.
Henry Bain’s sauce, often referred to as a condiment, was whipped up by Bain at Louisville’s Pendennis Club. Bain, who lived from 1863 to 1928, was one of the first employees of the private club and he eventually became the head waiter.
He’s credited with creating his namesake sauce for both steaks and the meat of local game. Club members reportedly liked Henry Bain’s sauce so much that they would use it as a way to recruit new members. Along with their kills after a day of hunting, they would bring potential members to the club and show off Henry Bain’s sauce.
Henry Bain’s sauce is believed to have inspired the concept of dealing with “gamey” tastes by using strong vinegar, tomato and fruit overtones. The fruit in the current version is from a peach chutney recipe, which was allegedly made by the wife of a second-generation member. Pickled walnuts are also rumored to be an ingredient.
Until 2009, the general public only had access to imitations of the famed sauce. Now you can stock up on the savory sauce at gourmet stores in the Louisville area.