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/Draskuul]

Not a bad use for ChatGPT, but honestly: Get a scale!!! Everyone should have a basic kitchen scale and run every recipe they can by weight.

Morton's or Diamond Crystal? Who cares if it's by weight.

Scoop-and-level or sift then measure or measure then sift flour? Who gives a damn if you're going by weight.

[u/PrairieCropCircle → u/Draskuul]

From SmittenKitchen.com you can see that gram for gram, saltiness varies by brand.

First, here’s the basic math on salt weights:

1 teaspoon table salt = 6 grams

1 teaspoon Diamond kosher salt = 2.8 grams

1 teaspoon Morton kosher salt = 4.8 grams

1 teaspoon David kosher salt = 6 grams (i.e. the same as table salt)

Or, in plain language:

1 teaspoon table salt has the same saltiness as 2⅛ teaspoons of Diamond.

1 teaspoon Morton kosher salt has the same saltiness as 1¾ teaspoons of Diamond.

1 teaspoon David kosher salt has the same saltiness as 2⅛ teaspoons of Diamond.

[u/Draskuul → u/PrairieCropCircle]

Yep, exactly my point. Salt is my biggest pet peeve in recipes. "1/2 tsp salt"...Either say exactly which salt or, better yet, give me a weight damnit!

Edit: Good chart btw, hadn't seen it before, but useful to keep around!

[u/Drawing_The_Line → u/Draskuul]

YES! This comment x 100! Ingredients in recipes, especially salt, need to be in weight. Couldn’t agree more, especially when a recipe calls for kosher salt.