Henry Bain (Pork) Sauce
Ready In: 30 mins
Yields: 8 cups
Ingredients
- 12 ounces chili sauce
- 14 ounces catsup
- 11 ounces A.1. Original Sauce
- 10 ounces Worcestershire sauce
- 17 ounces commercial chutney
- 1⁄2 teaspoon Tabasco sauce
- 2 ounces straight kentucky Bourbon
- 1 cup fresh watercress, finely chopped
Directions
- Puree the chutney in a food processor.
- Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
- Refrigerate for at least 8 hours before serving to allow the flavors to meld.
- Note: Lea and Perrins' Steak sauce also works well in this recipe.
- This sauce will keep for a long time if refrigerated.
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