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Started By
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re: Raising Cane's Sauce recipe
Posted on 11/16/24 at 4:24 pm to deeprig9
Posted on 11/16/24 at 4:24 pm to deeprig9
This is from part 2 of the Recipe Collection. Originally posted here by a former employee that used to make big batches at work. This is the scaled down recipe:
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
Mix all ingredients. For best results let sit in fridge for 24 hours.
ETA: Oops, I didn't realize this was an old thread I already posted in.
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
Mix all ingredients. For best results let sit in fridge for 24 hours.
ETA: Oops, I didn't realize this was an old thread I already posted in.
This post was edited on 11/16/24 at 4:32 pm
2
Posted on 11/17/24 at 9:09 am to tigers1956
Because they make billions is why….not hard to understand
Posted on 11/17/24 at 10:40 am to Stadium Rat
so definitely garlic powder and not garlic salt right?
Posted on 11/17/24 at 11:19 am to LSUFreek
quote:
That actually could make a nice variant.
Scorpion tabasco works great. Decent heat. No vinegar twang.
Posted on 11/17/24 at 11:31 am to Stadium Rat
quote:
3/4 cup Mayo
We talking Sysco Heavy Duty Mayonaise, Blue Plate, Hellmans?
Posted on 11/17/24 at 1:31 pm to CHEDBALLZ
quote:I don't see how that could make a difference in such a piquant sauce.
We talking Sysco Heavy Duty Mayonaise, Blue Plate, Hellmans?
Posted on 11/18/24 at 7:53 am to CHEDBALLZ
It’s gotta be heavy duty. That stuff is superior to what we can get at the grocery.
Posted on 11/18/24 at 8:49 am to LSUFreek
I'm pretty sure every person down the bayou knows this recipe because they use it for crawfish. My wife is from down the bayou. She doesn't cook, and yet she knows this recipe.
Posted on 11/18/24 at 9:55 am to CHEDBALLZ
quote:.
We talking Sysco Heavy Duty Mayonaise, Blue Plate, Hellmans?
Kraft
Posted on 11/18/24 at 12:00 pm to cgrand
quote:what the recipe says
so definitely garlic powder and not garlic salt right?
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