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Started By
Message
How to make Canes sauce or something similar
Posted on 11/10/10 at 5:11 pm
Posted on 11/10/10 at 5:11 pm
Can somebody give me the recipe to make a sauce that will taste similar to the Cane's sauce? I am not looking for their secret recipe or ingredients or their ratios or anything. I just want to make a sauce that can taste somewhat like it.
Thanks.
Thanks.
Posted on 11/10/10 at 5:17 pm to saintforlife
here's mine
mayo
ketchup
pepper
woo sauce
hot sauce
little lemon juice
mayo
ketchup
pepper
woo sauce
hot sauce
little lemon juice
Posted on 11/10/10 at 5:19 pm to saintforlife
quote:
Canes sauce
Not a fan of Canes/Abners/Zaxby's sauce. I think Chik-fil-A has a version of this too now...
Posted on 11/10/10 at 5:20 pm to ksayetiger
And garlic powder. I think that is it.
Posted on 11/10/10 at 5:21 pm to JackNut
oh yeah, i do add that too. don't make it very often
Posted on 11/10/10 at 5:42 pm to ksayetiger
Anyone every make comeback sauce? Had it for the first time this weekend, pretty solid stuff:
Mississippi's Best Come-Back Sauce or Dressing
2 large garlic cloves (peeled)
1 large sweet onion (Vidalia, Maui or Texas Sweet) (cut into quarters)
1 cup Hellman's or Blue Plate mayonnaise
1/2 cup chili sauce
1/2 cup Hunts ketchup
1/2 cup French's or Dijon mustard
1/8 teaspoon Chipotle Tabasco sauce or Franks
1/2 cup peanut, canola oil or Greek Olive oil
1 tablespoon Worcestershire sauce
1 tablespoon each white wine vinegar
fresh squeezed Meyer lemon juice with zest or Kaffir lime
1 teaspoon freshly ground black pepper
1 Dash of Smoky Gourmet Finishing Salt
1/8 teaspoon of Hungarian smoked paprika
2 tablespoons cold spring or icy cold bottled spring water
Put the garlic and onion in a blender and puree.
Add all the other ingredients and blend until well mixed.
Refrigerate overnight so all the ingredients can marry into each other. You can recycle a used plastic ketchup bottle or some other plastic squeeze bottle.
Mississippi's Best Come-Back Sauce or Dressing
2 large garlic cloves (peeled)
1 large sweet onion (Vidalia, Maui or Texas Sweet) (cut into quarters)
1 cup Hellman's or Blue Plate mayonnaise
1/2 cup chili sauce
1/2 cup Hunts ketchup
1/2 cup French's or Dijon mustard
1/8 teaspoon Chipotle Tabasco sauce or Franks
1/2 cup peanut, canola oil or Greek Olive oil
1 tablespoon Worcestershire sauce
1 tablespoon each white wine vinegar
fresh squeezed Meyer lemon juice with zest or Kaffir lime
1 teaspoon freshly ground black pepper
1 Dash of Smoky Gourmet Finishing Salt
1/8 teaspoon of Hungarian smoked paprika
2 tablespoons cold spring or icy cold bottled spring water
Put the garlic and onion in a blender and puree.
Add all the other ingredients and blend until well mixed.
Refrigerate overnight so all the ingredients can marry into each other. You can recycle a used plastic ketchup bottle or some other plastic squeeze bottle.
Posted on 11/10/10 at 6:27 pm to saintforlife
This is one I got off the internet a while ago, and it tastes about the same as theirs:
1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/4 teaspoon-1/2 tablespoon Worsterchire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface 2 or 3 times & mix in)
I don't put lemon juice or hot sauce in it, but that sounds good too, especially if you want it spicier.
1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/4 teaspoon-1/2 tablespoon Worsterchire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface 2 or 3 times & mix in)
I don't put lemon juice or hot sauce in it, but that sounds good too, especially if you want it spicier.
Posted on 11/10/10 at 7:49 pm to Dorothy
mayo
ketchup
Lea and Perrin
garlic salt
black pepper
dont recall the ratios but thats your ingredients
ketchup
Lea and Perrin
garlic salt
black pepper
dont recall the ratios but thats your ingredients
This post was edited on 11/11/10 at 9:26 am
Posted on 11/10/10 at 7:52 pm to Geaux2Hell
I just tried to make this the other night. It was close, but not exact. my nephew used to work there, i need to get it from him.
i think the key is to let it sit a day or two.
i think the key is to let it sit a day or two.
This post was edited on 11/10/10 at 7:53 pm
Posted on 11/10/10 at 7:54 pm to Geaux2Hell
wow it's so simple but still secret. I wish they'd just sell it at the grocery store even if they just put Cane's on it and gave them the money.
Posted on 11/11/10 at 4:16 am to NOLAbelle
quote:
wow it's so simple but still secret.
the secret is anchovy juice...
at least that's what i was told by someone who worked there
Posted on 11/11/10 at 8:07 am to heypaul
quote:
the secret is anchovy juice...
at least that's what i was told by someone who worked there
i was told the secret was monosodiumglutomate
Posted on 11/11/10 at 8:19 am to ksayetiger
quote:
the secret is anchovy juice..
quote:
i was told the secret was monosodiumglutomate
Both are incorrect. I worked there for a bit in college and Geaux2Hell has it right. The only thing in there is mayo, ketchup, Lea and Perrin, garlic salt and black pepper. MSG is in the chicken marinade but not in the sauce.
Posted on 11/11/10 at 8:34 am to NOLAbelle
quote:
I wish they'd just sell it at the grocery store
Same here. It goes great with boiled seafood
Posted on 11/11/10 at 8:36 am to Khameleon
quote:
r. MSG is in the chicken marinade but not in the sauce.
ah- i knew it was there somewhere
Posted on 11/11/10 at 9:21 am to ksayetiger
This type of "sauce" has been made by coonasses for ages. My parrain used to make it for crawfish boils.
Mayo, Ketchup, lea and perrins, garlic powder, pepper and honestly whatever tastes good to you.
Pretty simple stuff.
Mayo, Ketchup, lea and perrins, garlic powder, pepper and honestly whatever tastes good to you.
Pretty simple stuff.
Posted on 11/11/10 at 9:23 am to lsufanintexas
Lea and Perrins has a bit of Anchovy in it, so I doubt they would add more.
Posted on 11/11/10 at 9:32 am to LSUDav7
quote:
Same here. It goes great with boiled seafood
they make something that has the color of cane's sauce but it just doesnt have the same taste. I think my Dad gets it from Albertsons.
I usually just make my own and add some minced garlic and hot sauce to it.
Posted on 11/11/10 at 9:48 am to NickyT
Ah yes, Kumback Sauce. The tasty use-on-anything / dessert-topping / floor-wax / secret-weapon-sauce found on tabletops in many Jackson, MS restaurants. Glop it on a cracker, eat, repeat x1000.
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