Annette (Aunt Aggie) writes: “This is a great steak sauce. I am never without it. Bob loves it with all meats. I use Bennett’s Chili Sauce; it’s the best (of course) and it is available in most groceries. This sauce is served in a lot of restaurants here.”
Henry Bain was a maître d’ at the Pendennis Club in Louisville, Kentucky and developed this recipe. Pickled walnuts are a little hard to find (you can find them at British import groceries on the internet), but even without them, it is good.
Annette cuts fat off the steaks before popping them in her George Foreman grill.
17 oz. Major Grey’s Chutney
½ bottle pickled walnuts
14 oz. ketchup
10 oz. A-1 sauce
10 oz. Worcestershire sauce
12 oz. Bennett’s Chili Sauce
Tabasco sauce to taste
Blend chutney with walnuts in a blender. Mix well with other ingredients. Store in sterilized bottle. Serve with beef.
Gravies, Sauces, & Dressings, 2001