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re: What else goes well dipped in Canes sauce?
Posted on 1/12/12 at 6:46 am to TigerTatorTots
Posted on 1/12/12 at 6:46 am to TigerTatorTots
Thanks. I will to try it.
1
Posted on 1/12/12 at 7:23 am to mups
Boiled potatoes from a crab boil
Posted on 1/12/12 at 7:24 am to TigerTatorTots
Onion rings or any fried seafood
Posted on 1/12/12 at 7:35 am to TigerTatorTots
I make a sauce similar to Canes to serve with boiled crawfish.
Posted on 1/12/12 at 7:51 am to Deactived
quote:
some of the steaks from the steak cooking thread
Posted on 1/12/12 at 7:53 am to TigerTatorTots
What DOESN'T go well with Cane's sauce is the real question.
Posted on 1/12/12 at 8:06 am to TigerTatorTots
When you're ready to step up from this weak (Cane's) sauce, whip up the gift of Jackson's Greek restaurateurs to the Magnolia State: Mississippi Comeback Sauce
Worth a trip to Crechale's
Worth a trip to Crechale's
Posted on 1/12/12 at 8:11 am to TigerTatorTots
quote:
I made a batch of home made Canes sauce yesterday
What ever possessed you? Honey Mustard MoFo
Posted on 1/12/12 at 9:03 am to HeadSlash
quote:
Honey Mustard MoFo
Posted on 1/12/12 at 9:59 am to TigerTatorTots
quote:
I eyeball everything, no measurements. Half mayo, half ketchup. A few squirts of Lee & Perrins, a couple shakes of garlic powder and black pepper. Let sit overnight
You have it pretty close. All of the ingredients are there but you're going a little heavy on the ketchup. I try to get a 3/1 or 4/1 mayo / ketchup ratio. You want to get equal portions of garlic powder and black pepper but you're pretty spot on with the Lee & Perrins.
The thing most people don't realize is that when Cane's makes a batch of sauce, they let it sit in the fridge for a day or two before it goes out the window (they do this because of FIFO stock rotation). This resting time the sauce gets really melds all the flavors together and is tough to recreate without actually letting it sit in your fridge for a day or two.
Posted on 1/12/12 at 11:02 am to iAmBatman
quote:Yea you are probably right. If the color isn't right, I usually find myself adding more mayo. Not quite 3/1 but a little more than half and half. I have tried the sauce right after making it and it is nothing compared to when I let it sit over night. The flavors really do settle together
You have it pretty close. All of the ingredients are there but you're going a little heavy on the ketchup. I try to get a 3/1 or 4/1 mayo / ketchup ratio.
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