| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | =20 | 1 | Servings | |
INGREDIENTS
| 12 | oz | Chili sauce |
| 14 | oz | Catsup |
| 11 | oz | A-1 Steak Sauce |
| 10 | oz | Worcestershire sauce |
| 17 | oz | Chutney |
| Tabasco or hot perpper sauce | ||
| Chopped watercress, as desired |
INSTRUCTIONS
Note: The person that requested this receipe wanted one that called for bourbon, I could not find one, but do not see why bourbon could not be added. 1.Mix together and add the hot sauce according to taste. It takes more than you think. 2.If the chutney comes with large pieces of mangoes or other chutney fruit in it, chop finely. 3.Chopped watercress may be added as you like. The sauce will keep indefinitely refrigerated, and it has many uses. Any left may be used for French fried potatoes. Thinned with oil and herb vinegar, it snuggles up to Bibb lettuce. NOTES : Source: From the cookbook Best of the Best from Kentucky - Henry Bain went to work for the Pendennis Club in 1881, and he was head waiter when he created his famous sauce. Cissy Gregg printed this recipe in 1962, calling it a "modified" version "because we never make it twice the same way. It will be good with either Mater Pig or Ribs or Beef." This particular version of the sauce, she wrote, came "from another well-known and popular Louisville waiter, Livingston Whaley." Recipe by: Best of the Best from Kentucky Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Sharon L. Nardo" <[email protected]> on Mar 06, 1997.
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