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Started By
Message
3
Posted on 10/10/13 at 2:58 pm to Motorboat
quote:
I know the recipe to Cane's sauce but I ain't tellin.
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), a workable recipe is:
3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
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
Posted on 10/10/13 at 9:01 pm to Motorboat
quote:
Motorboat
I know the recipe to Cane's sauce but I ain't tellin.
quote:
iAmBatman
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), a workable recipe is:
3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
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
Sure took the wind outta your sails, eh?
BTW, that recipe is pretty much dead on. Former employee back when they still let the staff make the sauce I guess?
Posted on 10/12/13 at 8:06 am to Motorboat
quote:
I know the recipe to Cane's sauce but I ain't tellin.
Please take it to your grave
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