For over 100 years, the Pendennis Club has served Henry Bain De La Famosa sauce. Called for a headwaiter who used 40 years of club work, Henry Bain created this legendary sauce for local play, meat, and other meats. Filled with rich and tangy flavors of cruet tomato sauces and paired with sweet chutney and pickled nuts Made It a favorite instant. Delicious in Tenderloin, Meatballs cocktail or spread through cream cheese for an appetizer.
Ingredients: Sugar, Water, Tomato Paste, Pickled Walnuts (walnuts, barley malt vinegar, salt, acetic acid, barley malt extract, natural flavor). Vinegar, Sorghum, Apple Cider Vinegar, Soy Sauce (water, soybeans, salt, wheat flour). Tamarind, Mango, Salt, Steak Seasoning (spices, dehydrated garlic and onion, natural flavors). Dehydrated Onion, Spices, Cultured Dextrose, Onion, Frozen Minced Garlic, Apple Juice from concentrate, Garlic Powder, Malic Acid, Catsup Seasoning (dextrose, spice extractives, oleoresin paprika). Dehydrated Ginger, Citric Acid, Molasses, Dehydrated Red Bell Peppers, Minced Garlic (minced garlic, water and citric acid). And Lemon Juice Concentrate (lemon juice concentrate, water)
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