An incredibly simple, speedy, but mouthwatering meal that goes well on sandwiches, with crackers, or even by itself. Even kids adore it!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 64 |
| Yield: | 4 pints |
Ingredients
- 1 (17 ounce) jar Major Grey chutney
- 4 ½ ounces pickled walnuts (Optional)
- 1 (14 ounce) bottle ketchup
- 1 (10 fluid ounce) bottle steak sauce (such as A1®)
- 1 (10 fluid ounce) bottle Worcestershire sauce
- 1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®)
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
Instructions
- Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.
- Pickled walnuts are optional. Obtainable at specialty gourmet shops.
Reviews
This is really really good! Comparing side by side to a jar of the “real” stuff it isn’t as sweet. The flavor is definitely there so not I am trying to figure out what to add for sweetness and offer a little bit of depth.
Being a Louisville native I’ve made it at least a dozen times as per the recipe. Great on beef tenderloin. I cut the beef in about 1/8″ thick slices like silver dollars and put a stripe of it down the center on a platter.
I am a Kentuckian and have been making Henry Bain’s sauce for years! Have NEVER put pickeled walnuts in it! NEVER seen that in the reciepe! Always purée the major grey chutney in a food processor prior to mixing! Otherwise the reciepe is what I follow and get raves every time! Store in a mason jar in the fridge and will last forever! Judge Jim
have been making for years it is the best I have found. also great over cream cheese as an app
We couldn’t find the pickled walnuts, but it didn’t seem to suffer. We served it over a grilled London Broil marinated in a bourbon-brown sugar mixture. Delicious!