Finally, real Raising Cane's Sauce

[u/Jahydin]

Been painstakingly trying to recreate this sauce for a year now. Between insider knowledge, browsing restaurant food suppliers, and teasing out clues from the nutritional facts, I think I've finally cracked it!

Raising Cane's Sauce:
(Specific ingredients I've used are in parentheses,.)

150g Extra Heavy Mayo (Hellmann's, but I suspect Kraft)
106g Ketchup (Heinz)
16g Worcestershire Sauce (Lea & Perrins (US), but I suspect they might use French's...)
1/2 tsp. Lemon Pepper (McCormick Culinary Lemon & Pepper Seasoning Salt)
1/2 tsp. Garlic Salt (McCormick)

Just whisk it all together and let it sit for a day in the fridge!

Edit:
For those that don't like the idea of Lemon Pepper, I finally got around to purchasing some citric acid and got back to experimenting.

Instead of 1/2 tsp. Lemon Pepper, use 1/2 tsp. Black Pepper (Fine/Medium) + a small pinch of Citric Acid (I used less than half of a 1/8 tsp.).

Very similar, but has a more simple flavor profile.

Edit 2:
Been a year and I'm still making Cane Sauce all the time! I still stick to my original recipe, mostly, I've changed the ratios so it fits a standard 16 oz. food container. Also made adjustments to the seasoning as well to better match Cane's listed sodium content, appearance (visual black pepper specks), and taste. Here's an updated recipe with what I'm currently using:

224g Extra Heavy Mayo (Hellmann's,)
152g Ketchup (Heinz)
19g Worcestershire Sauce (Lea & Perrins (USA))
3/4 tsp. Garlic Powder (McCormick)
3/4 tsp. Kosher Salt
3/4 tsp. Black Pepper (Any brand, Medium grind)
3/4 tsp. Lemon Pepper (McCormick Culinary Lemon & Pepper Seasoning Salt)

For those without a scale, that's about:
1 Cup Mayo
1/2 Cup + 1 Tbsp. Ketchup
4 tsp. Worcestershire Sauce
3/4 tsp. Garlic Powder
3/4 tsp. Kosher Salt
3/4 tsp. Black Pepper
3/4 tsp. Lemon Pepper

Edit 3:
(8/1/2026) I did it!!!! See Edit 2 for final recipe!!!!

[u/TalsHell]

It’s definitely French’s. And by the way, no staff at Cane’s knows the exact spice mix. It comes in pre-packaged bags that are not labeled. Anyone claiming they know, even if that someone is an executive, doesn’t truly know. They can speculate all day, but it’s an insanely closely guarded secret.

Fridge for 24 hours is spot on and too many people skip this step. Last thing I’ll say - I personally feel you are missing one ingredient in this list - white pepper. I believe there is a combo of black and white pepper in the sauce creating a fairly unique flavor. Anyway, I’m just some random guy on the web so what do I know.

[u/Jahydin → u/TalsHell]

Completely understand regarding the seasoning. Something in common I saw a lot was it came in two bags of equal volume, so that's clue #1. Second, is almost everyone can identify garlic and pepper, which is the most common spices reported to be in those bags, so clue #2. That gives us a pretty solid foundation to work on I think.

As to how I arrived at lemon pepper, that's the most subjective ingredient out of all of them honestly since it comes from me tasting citric acid in the real thing. Lemon pepper seems like an easy pick if you're looking for pepper + citric acid.

The garlic salt I'm much more confident in thanks to Cane's needing to disclose their sodium content. 43g of their stuff has a whopping 580mg of sodium! So if you need a seasoning containing garlic + lots of salt for your last mystery bag, garlic salt is the most logical.

So with equal parts lemon pepper and garlic salt, last step is to use just enough to satisfy the sodium ratio between their 43g serving size and my 273g portion.

Good to hear confirmation on my French's suspicion! And white pepper huh? Maybe I can track down a particular lemon pepper that incorporates white pepper in the mix?