Henry Bain Sauce: A Mouth-Watering History and Must-Try Condiment

Henry Bain Sauce: A Mouth-Watering History and Must-Try Condiment

Have you ever tasted a sauce so delicious that it made you want to lick the plate clean? Look no further than Henry Bain sauce, a Kentucky classic that has been tantalizing taste buds for over a century. This tangy and slightly sweet sauce is a must-try for anyone who appreciates the rich history of American cuisine.

Henry Bain sauce was first created in the late 19th century by a chef named Henry Bain, who worked at the Pendennis Club in Louisville, Kentucky. The sauce was originally intended to be served with the club’s specialty dish, the “canvasback duck.” However, it quickly became a hit and began to be served with other meats, such as roast beef, ham, and game.

The popularity of Henry Bain sauce only grew from there. In fact, it was so popular that it became a staple in many households across the region. People would even take jars of the sauce with them when they traveled, just so they could enjoy it on the go. Today, Henry Bain sauce remains a beloved condiment in Kentucky and beyond.

But what makes this sauce so special? One reason is its unique blend of flavors. The combination of ketchup, chutney, chili sauce, Worcestershire sauce, A-1 sauce, bourbon, brown sugar, white vinegar, salt, black pepper, and cayenne pepper creates a complex and delicious taste that is hard to replicate.

So, what should you serve Henry Bain sauce with? The possibilities are endless! It pairs well with a variety of meats, including beef, pork, lamb, and game. You can also use it as a dipping sauce for vegetables, or even as a topping for burgers and sandwiches.

Henry Bain Sauce

Course Sauces, Stocks, and Accompaniments
Author N. J. Sorensen, RDN


  • 1 cup ketchup
  • 1 cup chutney
  • 1 cup chili sauce
  • 1 cup Worcestershire sauce
  • 1 cup A-1 sauce
  • 1 cup bourbon
  • 1/4 cup brown sugar
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper


  • In a large bowl, mix together the ketchup, chutney, chili sauce, Worcestershire sauce, and A-1 sauce.
  • Stir in the bourbon, brown sugar, white vinegar, salt, black pepper, and cayenne pepper until everything is well combined.
  • Transfer the mixture to a saucepan and bring it to a boil over medium-high heat.
  • Reduce the heat to low and let the sauce simmer for about 20-25 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
  • Remove the saucepan from the heat and let the sauce cool completely.
  • Store the sauce in an airtight container in the refrigerator for up to two weeks.


Enjoy your homemade Henry Bain sauce with your favorite meats!

But don’t just take our word for it. Try Henry Bain sauce for yourself and experience the mouth-watering history of this beloved condiment. Your taste buds will thank you.

In conclusion, Henry Bain sauce is more than just a condiment. It is a piece of culinary history that has stood the test of time. Its unique blend of flavors and versatility make it a must-try for anyone who loves good food. So, what are you waiting for? Get your hands on some Henry Bain sauce and taste the magic for yourself!