Henry Bain Sauce
½ 8oz. bottle pickled walnuts *
14oz. Ketchup
10oz. A-1 Sauce
10oz. Worcestershire sauce
12oz. chili sauce
hot pepper sauce to taste
Mix chutney with walnuts in blender or food processor. Mix well with other ingredients and store in sterilized jars. Serve with beef.
A Louisville favorite for many years, this was originated by the head waiter at the Pendennis Club.
Preparation Time: 5 minutes.
Yield: 1 quart.
From A Taste of Kentucky:
As strange as the idea of pickled walnuts may be in the USA, in Great Britain they are considered a fine delicacy. Secret recipes, prolonged aging (2 years or more), and comparisons of vintages and preparations are discussed with as much enthusiasm as fine wine. In case you can't find pickled walnuts (try checking online or through gourmet specialty shops), here's an easy way to make them:
To prepare this traditional English favorite, the "King of Pickles", you ideally want to start with soft young walnuts before the shell has completely hardened. Gently pare the walnuts a bit until you can see the white of the meat, and them simmer them in salted water for ten minutes. Drain, and place into a clean jar with a little mace, nutmeg and allspice. Cover with hot vinegar and allow to sit for at least two weeks in the refrigerator.
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