Photo: Pendennis Club.
More than a century after Henry Bain first tried to patent his now legendary sauce
, the private club where he worked has bottled it for commercial sale.
Louisville has been flooded with Bain's sauce knock-offs ever since Bain, the head waiter at the Pendennis Club
, created the condiment to pair with steak.
"It was one of those sauces that people really, really loved," Bain's eventual successor, John C. Johnson, told Southern Foodways Alliance
's Amy Evans in a 2008 interview
. "And, of course, I can recall how crazy people were about it. I've seen people put that Henry Bain on chicken. I even know one man that used to put it on ice cream, he loved it so much -- and that's really taking it another step."
After Bain failed to patent his concoction – Johnson recalls it used too many patented ingredients – he sold it to the club, which became the only source of Bain's sauce made according to the original recipe. But, until recently, "you had to know a member" to get it, general manager Jim Amundson explains.