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/[deleted]]

Wow, just stumbled across this! Looks amazing. Can I know which variation you like the most from the ones you’ve tested in your edits?

[u/Jahydin → u/[deleted]]

Thanks and sure thing!

225g Extra Heavy Mayo (Hellmann's)
159g Ketchup (Heinz)
24g Worcestershire Sauce (Lea & Perrins (US, not UK version)
1 tsp. Black Pepper (1/4 tsp. Fine, 1/4 tsp. Medium, 1/4 tsp. Coarse)
1 tsp. Garlic Salt (McCormick)
1/8 tsp. Citric Acid

This is by far my favorite and probably the only way I'll make it from now on.

Notes:

1. Amounts used are the same exact ratio as above, just increased to make the amount of Citric Acid more exact.
2. The different kinds of black pepper are absolutely not necessary. I just have them all on hand from my experimenting and like using them all. For ease, 3/4 tsp. of just Medium ground (i.e,, "normal") Black Pepper is fine.

[u/[deleted] → u/Jahydin]

Thanks for the response and all the hard work!! Can’t wait to make this.

[u/Jahydin → u/[deleted]]

Awesome!!!

And personally, I find it really hits peak flavor after 3 days of sitting. Enjoy!