 Henry Bain sauce | |
| Place of origin | Louisville,  United States |
|---|---|
| Region or state | Bluegrass region |
| Created by | Henry Bain |
Henry Bain sauce is a condiment for meats, first served at the Pendennis Club in Louisville, Kentucky.
| Henry Bain sauce | |
| Place of origin | Louisville, United States |
|---|---|
| Region or state | Bluegrass region |
| Created by | Henry Bain |
Henry Bain sauce is a condiment for meats, first served at the Pendennis Club in Louisville, Kentucky.
Henry Bain (1863–1928) was one of the first employees and eventually a head waiter at the Pendennis Club, which was founded in 1881. [1] He is credited with creating his namesake sauce for steaks and the local game animals brought in by members for preparation. [1] [2]
Numerous recipes for homemade versions have circulated for years and are still widely used.[ citation needed ] In 2009, the club began bottling and selling the original version. As demand increased, the club partnered with a local food distribution company to sell the sauce at local stores and Kroger supermarkets in the Louisville area and online. [3]
Worcestershire sauce or Worcester sauce is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.
A hamburger or simply burger is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.
A cheeseburger is a hamburger with a slice of melted cheese on top of the meat patty, added near the end of the cooking time. Cheeseburgers can include variations in structure, ingredients and composition. As with other hamburgers, a cheeseburger may include various condiments and other toppings such as lettuce, tomato, onion, pickles, bacon, avocado, mushrooms, mayonnaise, ketchup, and mustard.
A fajita, in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish.
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte and the Korean yukhoe.
Béarnaise sauce is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients, being considered a version of Hamburg steak. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes such as mashed potatoes and cooked vegetables. It is a common menu item served by diners, and is frequently available as a TV dinner in supermarket frozen food sections.
A.1. Sauce is a brand of brown sauce produced by Brand & co, a subsidiary of Premier Foods in the United Kingdom and in North America by Kraft Heinz. Sold from 1831 as a condiment for "fish, meat, fowl and game" dishes in the United Kingdom, the makers introduced the product to Canada, and later to the U.S. where it was later marketed as a steak sauce. A.1. sauce is still produced in England and exported to Asia. In May 2014, Kraft Foods in North America announced it was dropping the word "steak" from the A.1. name, reverting to A.1. Sauce, to "reflect modern dining habits".
The cuisine of Kentucky mostly resembles and is a part of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans slow-cooked with pork as seasoning and served with cornbread. Other popular items include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplings, which can be found across the commonwealth.
Monkey gland sauce is a dark coloured, thick, sweet and tangy sauce from South Africa. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and chips, or on roasted potatoes. It has been featured as a restaurant item since the 1930s, becoming a South African restaurant and fast food staple condiment.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
The Pendennis Club is a private social club located at 218 West Muhammad Ali Boulevard in Louisville, Kentucky. It originated as a gentlemen's "city" club on the model of the clubs in London, Britain, of which White's Club founded in 1693 is the progenitor. The Pendennis Club has long been regarded as the preeminent social club in Kentucky and one of the premier clubs in the United States.
Barbecue sauce is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
A hamburger is a specific type of burger. It is a sandwich that consists of a cooked ground beef meat patty, placed between halves of a sliced bun. Hamburgers are often served with various condiments, such as dill relish (condiment), mayonnaise, and other options including lettuce, tomato, onion, pickles, and cheese.
Mustard is a condiment made from the seeds of a mustard plant.
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak, fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
