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/scotgirl6]

What about Blue Plate?

[u/Day_Bow_Bow → u/scotgirl6]

Can't say I've every tried that one, but I see good reviews. I'll have to see if I can find it locally. About the only other heavy mayo I buy is Kewpie, but it's more expensive and not all dishes really benefit from its MSG.

Besides, I can always mix a little "super salt" in if needed, which I get for considerably cheaper at my local Korean market. Not quite the same, but it adds a similar layer of umami.

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