For years Mindy Jacoway and friends attended the Derby Brunch at the Pendennis Club in Louisville, Kentucky, a place where Derby hospitality has been offered for decades (and, by the way, where the Old Fashioned cocktail was invented). “When you enter, you’ve got a Bloody Mary or Mimosa in your hand within seconds, along with the day’s Racing Program and Daily Racing Form,” she says. Patrons love the traditional feel of the occasion: the brass band features the same musicians since the early 1970s, and the buffet menu hasn’t changed much either. Henry Bain was an employee of the club when he created this boldly flavored sauce nearly 100 years ago. In her Nashville, Tennessee, home, Jacoway uses an adapted version of it for game such as duck, pheasant, and venison. It’s good with beef, too. Like the Derby, it’s a Kentucky original.

HENRY BAIN SAUCE

1 (17-ounce) jar mango chutney*

½ of 9-ounce jar imported pickled walnuts, optional (available from online gourmet retailers)

1 (14-ounce) bottle ketchup

1 (11-ounce) bottle steak sauce (such as A-1)

1 (10-ounce) bottle Worcestershire sauce

1 (12-ounce) bottle chili sauce

Tabasco, to taste

Combine the chutney, walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and Tabasco in a large bowl and mix well. Serve over cooked game or beef, or in a small cup alongside as a condiment.

97814016054_0011_005.jpg Makes about 8 cups

*Mindy uses Major Grey’s mango chutney.