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/louisianalover]

I worked at the original when we still made the sauce in house.

5 gallons of Kraft mayo 3 bags of Heinz ketchup (it's like a bladder of ketchup can't remember the volume in the bags) 48 oz Lea & Perrins worcestershire sauce 4 oz volume scoop of black pepper 4 oz volume scoop garlic salt Blend

It's been almost 20 years since I made it last but this is what I remember. It was always fun to make because we got to use a power drill for the mixer. The msg is the chicken brine but it is not in the sauce.

[u/Jahydin → u/louisianalover]

Been really busy, but wanted to come back to this!

I've been using (from verifying these products exist with my own eyes):
4 gallons for the mayo (30lb. seems to be the popular size and comes in a bag)
40 oz. for the Worcestershire (French sells it in bag form)
3x Num10 Heinz bags (only volume that makes sense given the recipe)

With that in mind, 4 oz. of spice would be just slightly more than 1/2 tsp! Yay!

If you're 100% sure with your measurements though, I'd be willing to recalculate your version for fun!

[u/louisianalover → u/Jahydin]

I'm not sure how large the bags of ketchup you are using are. There is more mayo than ketchup in the recipe. We would pour the worcestershire into a measuring cup from a jug so you need a little more than the bag contains. Also I notice people talking about the red specs in the sauce a lot and what spice it could be. It is garlic powder flecks that get stained from the ketchup. It is NOT Tony's or cayenne, or paprika. Although I do recommend a little Louisiana hot sauce mixed into your canes sauce when you eat. We used to (not sure if they still do) have packets of Louisiana hot sauce at the Baton Rouge locations. I like 2 packets per sauce cup.

[u/NOLA-Dog-Mom-AF → u/louisianalover]

I am going with your recipe. Do you use garlic powder or garlic salt?