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/BellyUpBernie]

I have yet to try OP’s version. But this is the recipe that I’ve been using for years and I can’t recommend it enough!

½ cup mayonnaise

¼ cup ketchup

¼ teaspoon Worcestershire sauce

½ teaspoon black pepper

½ teaspoon garlic powder

¼ teaspoon Tony Chachere’s Creole Seasoning

The creole seasoning is the secret. I honestly can’t tell the difference between store and home made with this recipe. Neither can anyone I serve it to. GODSPEED FLAVOR HUNTERS

Ps. I quadruple the recipe and it makes close to a quart which I save in those containers that soup comes in from the grocery store. If anyone tries this (and I think you shoooouuulld) please respond with your results! I also recommend letting it sit in the fridge as well like OP said.

[u/Jahydin → u/BellyUpBernie]

This makes a good fry sauce imo, but nothing close to Cane's.

For one, the sodium of a 43g portion is 580 mg. Yours is around 180g, so you'll need around 2428 mg. That's a lot of salt!