Henry Bain Sauce

This sauce is a standard in Louisville, Kentucky, and was invented years ago by a chef, Henry Bain, at the Pendennis Club. Bottled, it makes special Christmas gifts.

Yield: 4 pints sauce

Ingredients

• 1 (12 ounce) bottle Major Grey's chutney
• 1/2 bottle pickled walnuts
• 2 (14 ounce) bottles tomato ketchup
• 1 (10 ounce) bottle A-1 sauce
• 2 (12 ounce) bottles chili sauce
• 1 (5 ounce) bottle Worcestershire sauce
• 1/2 (2 ounce) bottle Tabasco sauce

Instructions

1. Place chutney and pickled walnuts in blender; set on low speed so they are chopped but not completely smooth.
2. Mix with remaining ingredients, bottle and refrigerate.
3. Use with any meat.