Henry Bain Sauce Recipes

Steps:

• In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
• Just before serving, if you like, stir chopped watercress into the sauce.

Steps:

• Add chutney to the container of a blender or food processor; process until smooth.
• Add the next 5 ingredients; process until blended; chill at least 2 hours.
• In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
• Place tenderloin on a lightly greased rack in a jellyroll pan.
• Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
• Bake at 500° for 30-35 minutes or to desired degree of doneness (if you cook longer then 35 minutes, I would decrease the oven temp).
• Let rest 15 minutes.
• Serve tenderloin with sauce.
• Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.

Steps:

• Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people. If you marinate meat in it as an entree, it will probably serve approximately 8 people.

Steps:

• 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.

Steps:

• Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hours or up to 1 week.
• To serve warm, mircowave 2 cups of sauce at High 2 minutes, stirring after 1 minute.