Henry Bain

Named after Henry Bain, the legendary maitre d' at the famous Pendennis Club in Louisville, Kentucky, this sauce was a favorite accompaniment to various game meat dishes. Today, it typically accompanies beef tenderloin or cocktail meatballs, but it can also be spread over cream cheese and served as an appetizer.

This rich, tangy sauce consists of tomato sauce, vinegar, sweet chutney, and pickled walnuts, along with a variety of other spices and seasonings.