 Henry Bain sauce | |
| Place of origin | Louisville,  United States |
|---|---|
| Region or state | Bluegrass region |
| Created by | Henry Bain |
Henry Bain sauce is a condiment for meats, first served at the Pendennis Club in Louisville, Kentucky.
History
Henry Bain (1863–1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881. He is credited with creating his namesake sauce for steaks and the local game animals brought in by members for preparation.
Numerous recipes for homemade versions have circulated for years and are still widely used. In 2009, the club began bottling and selling the original version. As demand increased, the club partnered with a local food distribution company to sell the sauce at local stores and Kroger supermarkets in the Louisville area and online.
See also
Citations
- ^ Sifton, Sam (January 17, 2013). "When the Steak Sauce Makes the Meat". The New York Times. Retrieved on June 16, 2013.
- Draper, David. "How to Make Henry Bain Sauce for Your Kentucky Derby Party". Field & Stream, May 2, 2013. Retrieved on June 16, 2013.
- Stinnett, Chuck (May 22, 2013). "Once the condiment of the exclusive, Henry Bain sauce couldn't stay hidden". Evansville Courier & Press. Archived from the original on 2014-12-10.
General and cited references
| Brown sauces | |
|---|---|
| Meat-based | |
| Vinegar-based | |