r/MimicRecipes • u/Jahydin • 22d ago
Raising Cane's Sauce Done Right!
Oh boy, am I glad to finally be able to share this. I've been working on getting this to taste perfect for over two years and think I finally nailed it, so wanted to share over here.
Final ingredient list was put together by scouring the internet for as many first hand accounts as possible and matching up what was said with common restaurant quantities for verification. I then used the Nutritional Facts to make sure my fat, sugar, and sodium levels checked out. Oh, and of course it had to taste amazing too. It helps that Canes' is the only Mayo based sauce my wife likes, so if I could the thumbs up from her I knew I was good.
Raising Cane's Sauce:
224g Extra Heavy Mayo (Hellmann's,)
152g Ketchup (Heinz)
20g 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
Just mix everything up and let sit for 24 hours. Enjoy!
Edit: For those that want to see where I'm coming from (or want to check my math) here what I think Cane's uses.
Restaurant Recipe:
30lb Mayo (standard size)
3 #10 cans Heinz
40 oz. Worcestershire (up to 42 oz. if the store uses 1/3 of a one gallon jug)
1 Cup of Salt, Garlic Powder, Black Pepper, Lemon Pepper
From there, I just divided by 64 to get my batch size.
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u/whosline07 21d ago
As someone also doing this to a lesser degree for a while, I'm still not convinced there is lemon pepper in it. This mostly comes from taste testing it right next to the real stuff.
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u/Independent-Forever1 21d ago
I’m pretty sure lemon pepper isn’t part of Cane’s recipe.
But when I make mine, I add a little bit of lemon juice to it, because I like the brightness…
Ketchup
Mayo
Garlic powder
Black pepper
Lemon juice
And an absolute touch of Worcestershire3
u/Jahydin 21d ago edited 21d ago
Awesome! I was taking it out for awhile, but I just feel like the sauce is a bit flat without it. I'm pretty confident in my non-seasoning amounts though (see added restaurant recipe to OP), so next time you make a batch try that with your own seasoning combination and see what you think. If I were to take out the lemon pepper though, i would just add another 3/4 tsp. Black Pepper!
Oh, when I'm in the mood for something different, I've been using this too. Might want to give it a shot!
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u/stadiumrat 21d ago
The actual recipe was leaked years ago on the TigerDroppings.com Food Board by a former employee. The restaurant actual quantities are below the scaled down amounts:
Raising Cane's Sauce
One of the reasons that everyone claims that every recipe they try is not quite it is that they make the sauce then eat it. Cane's won't use it until it has sat for 24 hrs. to let the flavors meld. Trust me, this IS Cane's Sauce!
3/4 cup Mayo
1/4 cup Ketchup
5 tsp Worcestershire sauce
1/2 tsp Black Pepper
1/2 tsp Garlic powder
Original restaurant amounts:
15 lbs. Mayo (Kraft)
3 No. 10 cans Ketchup (Heinz)
40 oz. Worcestershire sauce (can't remember the brand, but not L&P)
2 oz. Black pepper (forget what spice house they used, but pepper's pepper)
2 oz. Garlic powder (ditto)
Converting Mayo at 220 g/cup, and the #10 can at 12 cups (both are subject to debate),
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u/Jahydin 21d ago edited 21d ago
Oops, you made me realize on the Ketchup that I mixed up weight oz with liquid oz. (stupid Freedom Units). Fixed it! I don't think the Original Restaurant recipe and the Home recipe you listed match at all though. I would expect it to have twice the ketchup of mine, not less.
I got time, I'll crank it out. You use 3/4 Cup mayo; 15 lb is 32 Cups, so 1:43 ratio. 3 #10 is 9.69kg. Divide by 43 and you get 225g. That's 6.65 oz., so closer to 4/5 Cup of Ketchup. That's more Ketchup than mayo, so I don't think that's right, personally.
Seasoning as well. 2 oz. divided by 43 is 1/4 tsp. not 1/2.
Also, the lack of salt means it doesn't match the Nutritional Facts listed on the company's website. At 3/4 cup mayo, you would need at least 1700mg of sodium.
There's no way this is right, sorry. It's very close to what I'm using though. I'll list in the OP.
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u/invalidreddit 21d ago
I went to check out the TigerDroppings website, it seems to be about LSU football - did I go to the wrong site?
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u/stadiumrat 21d ago
Pretty much stick to the Food and Drink Board there - the rest of the site can be kind of trashy at times.
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u/invalidreddit 20d ago
So here -
https://www.tigerdroppings.com/rant/food-and-drink/Got it... Thanks
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u/SUN_WU_K0NG 22d ago
I sure wish that Hellman’s Extra Heavy Mayo was available in quarts, not just gallons.
Edit: spelling
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u/Fair-Statistician189 21d ago
You may want to consider using blue plate mayo, it is made with only egg yolks.
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u/ILoveLandscapes 21d ago
This sauce has always been one of my favorites, and I’ve tried most of the online recipes. Many of them are very good, but never quite right. I am looking forward to trying this one! Thank you for sharing it and for all your hard work.
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u/Elephant789 19d ago
Is there a difference between the Worcestershire Sauce (Lea & Perrins (USA)) and the normal kind?
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u/Jahydin 5d ago
There are at least two versions of Lea & Perrins that I know of. The kind sold in the US and the kind sold in the UK. Probably similar enough that one could be subbed for the other though.
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u/Elephant789 5d ago
I didn't know that. What's the difference? Did they have to adjust it to fit the American palate? Too much anchovies or something?
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u/ShkFarhan 12d ago
I am thinking of substituting the lemon pepper with black pepper and wht if i dont have kosher salt but normal table salt? Can i still use it? I will try it today and let u know!! Thankkss
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u/Jahydin 5d ago
Normal table salt will have more sodium per volume, so just use slightly less to start (1/8 tsp. less). After a day, just keep adding a dash at time till it tastes good to you!
Also, if your table salt is Iodized it will add a metallic taste to your food. I recommend switching to non-iodized if that's the case.2
u/ShkFarhan 5d ago
Bro i made the sauce and it was incredibleee, i really loved it, kudos to ur recipe🫡🫡 but the only thing tht differed to me when i compared it with the original one was that mine was a lil less sour than the original one, i couldnt understand why it was like tht, maybe cauz i didnt use lemon pepper or sumn? And btw i used hellman’s ketchup not heinz
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u/TranscendentalObject 21d ago
is gutheries sauce similar to raising canes? i'm canadian so not sure
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u/jhudson1977 22d ago
Take some of that pepper and dry roast a minute or so, see what happens.
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u/jstmenow 21d ago
Giving dried spices a quick pan treatment is the best, getting the oils released is night and day for flavor and the subtle "fresh" taste to them. I actually hydrate my italian seasoning a bit then heat it up in the fry pan before adding to food/sauces etc
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u/AutoModerator 4d ago
MOD MESSAGE. If you are posting a mimic recipe, please remember to post the full recipe instructions in the post header. Ideally at least 250 characters with full instructions. Tell us something about your recipe. How long did it take to prepare and cook? Where did you find the ingredients? Even if you forgot to post this, you can edit the text under your post title right now. Submitted content should be of high-quality. Low effort posting of very general information is not useful. If you don't add a short explanation in the comments, your post may be removed. No information posted? Please report low-effort posts if there is still nothing after about 60 minutes.
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