Henry Bain served as the legendary head waiter (maître d') at Louisville's Pendennis Club from 1881 until 1928. He whipped up this namesake condiment to complement beef, pork, and local game brought in by club members. For over a century, the sauce was closely guarded and exclusively reserved for club members and their guests. The original recipe was revived and is officially produced by Bourbon Barrel Foods to honor its historic, all-natural roots. 

DETAILS:

• Flavor Profile: A complex mix of rich tomato, apple cider vinegar, sweet chutney, and a hint of spice
• Key Ingredients: The Bourbon Barrel Foods version brings back the essential pickled walnuts, alongside aromatic spices
• How to Use: Traditionally used for steaks, beef tenderloin, and burgers
• Frequently used as an appetizer when poured over a block of cream cheese and served with crackers