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Posted on 6/26/12 at 11:23 am to mikeMD
Mayo
Ketchup
Garlic Salt
Black Pepper
Worcestershire sauce
3:1 Mayo to Ketchup ratio
Equal portions of garlic salt and black pepper
Worcestershire sauce to taste and to get consistency right
The key is letting it sit in your fridge for 24-48 hours before using. Cane's rotates stock so the new batches that are made are put in the back and the older ones are used first. Let it sit in the fridge for a day or two and you've got yourself the exact same thing as Cane's.
Ketchup
Garlic Salt
Black Pepper
Worcestershire sauce
3:1 Mayo to Ketchup ratio
Equal portions of garlic salt and black pepper
Worcestershire sauce to taste and to get consistency right
The key is letting it sit in your fridge for 24-48 hours before using. Cane's rotates stock so the new batches that are made are put in the back and the older ones are used first. Let it sit in the fridge for a day or two and you've got yourself the exact same thing as Cane's.
This post was edited on 6/26/12 at 11:23 am
Posted on 6/26/12 at 4:48 pm to HeadyMurphey
quote:
I also found this to be the opposite
I work in Bham about 5 days a month. I guess the one time you went in march was out of ordinary.
Posted on 6/26/12 at 4:49 pm to Mike da Tigah
quote:
Ore Ida crinkle fries?
I didn't say they're great, just said I preferred them.
You don't have to be a dick about it.
Posted on 6/26/12 at 5:07 pm to mikeMD
quote:
Ore Ida crinkle fries?
I didn't say they're great, just said I preferred them.
You don't have to be a dick about it.
What? All I said was they were like any other frozen crinkle fries. If anything, I'd be afraid to see what that other place serves that worse.
Posted on 6/26/12 at 5:12 pm to Mike da Tigah
Sorry...Took it out of context.
Yeah, they're not that great.
Yeah, they're not that great.
Posted on 6/26/12 at 5:36 pm to mikeMD
I make Canes sauce every month to stock in my fridge and eat with grilled chicken.
Since you need 16oz, I would do the following (I eyeball ingredients so I don't have exact measurements)
9oz mayo
7oz ketchup (add more of either if color isn't right)
healthy shake of black pepper and garlic powder
A dozen splashes of Lee&Perrins
Let sit overnight
I used to make this last year in college and had my roommate try to tell the difference between mine and the real thing and he couldn't
Since you need 16oz, I would do the following (I eyeball ingredients so I don't have exact measurements)
9oz mayo
7oz ketchup (add more of either if color isn't right)
healthy shake of black pepper and garlic powder
A dozen splashes of Lee&Perrins
Let sit overnight
I used to make this last year in college and had my roommate try to tell the difference between mine and the real thing and he couldn't
This post was edited on 6/26/12 at 5:38 pm
Posted on 6/26/12 at 5:55 pm to TigerTatorTots
quote:
I make Canes sauce every month to stock in my fridge
Thanks man! It maintains for a month in the fridge?
Posted on 6/26/12 at 6:10 pm to mikeMD
quote:Longer. It will maintain until whenever your mayo expires
Thanks man! It maintains for a month in the fridge?
Posted on 6/26/12 at 6:32 pm to TigerTatorTots
quote:
Longer. It will maintain until whenever your mayo expires
Figured, just wasn't sure if the worcestershire is acidic enough to make it spoil sooner or anything separate. Guess a good shake would likely fix that.
Posted on 8/20/12 at 8:29 pm to mikeMD
This was from a thread a long time ago. The poster claimed they worked for Cane's and personally made the sauce. I've tried it, and it tastes identical to me (FWIW)
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!
Small Batch Ingredients
3/4 cup Mayo
1/4 cup Ketchup
5 tsp Worcestershire sauce
1/2 tsp Black Pepper
1/2 tsp Garlic powder
Original Large Batch 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),
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!
Small Batch Ingredients
3/4 cup Mayo
1/4 cup Ketchup
5 tsp Worcestershire sauce
1/2 tsp Black Pepper
1/2 tsp Garlic powder
Original Large Batch 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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