The Pendennis Club's Famous Henry Bain's Sauce is rich in tradition. On this portion of our website you will find many recipes that use the Traditional Henry Bain's sauce.

4 Boneless Skinless Chicken Breasts
2 Tbsp. Jerk Seasoning
2 Tbsp. Extra Virgin Olive Oil
1/2 Cup Original Henry Bain’s Sauce
Sautéed Onions & Bell Peppers
1 Slice Monterey Jack Cheese

Lightly sprinkle Jerk seasoning on both sides of the chicken breasts. Drizzle with olive oil & toss to coat well. Toss with 1/2 cup Henry Bain’s Sauce. Grill or Sautee Chicken until it loses its pink color (About 6-7 minutes on each side). Top with Sautéed Onions & Peppers and Cheese. Melt in oven set at 350º.

1 lb. Lean Ground Beef
½ lb. Ground Pork
1 Large Egg
2/3 Cup Original Henry Bain’s Sauce
½ Tsp. Salt
¼ Tsp. Black Pepper
2 Tbsp. Diced Cactus Tenders
1 Tsp. Fresh Chopped Garlic
½ Cup Minced Onion

Combine Beef, Pork & Egg with 1/3 cup of the Henry Bain’s Sauce, Salt, Pepper, Cactus Tenders, Garlic & Onions. Mix well to blend. Pack and Roll into Loaf. Bake at 350º for 1 hour or until center reaches 170º. Spread remaining Henry Bain’s Sauce (1/3 cup) on top of loaf. Bake 15-20 minutes. Serves 4-6.

1/4 Cup Water
16 Jumbo Shrimp, Raw & Unpeeled
½ Cup Original Henry Bain’s Sauce
Juice of 2 Lemons
1 Tsp. Black Pepper
1 Tsp. Fresh Chopped Garlic
1 Tsp. Sugar
1 ½ Cups (3 sticks) Unsalted Cold Butter – Cut into Cubes
French Bread Toasted as Accompaniment

In large skillet, combine shrimp, Original Henry Bain’s Sauce, Lemon Juice, Black Pepper, Water, Sugar & Chopped Garlic. Cook over high heat until starts to boil. Reduce heat to medium and cook until shrimp turns pink – about 3-4 minutes on each side. Turn off heat and add cubes of butter, 1 or 2 at a time. Remove shrimp from skillet and pour sauce over shrimp. Serve with toasted French bread.