If you love Raising Cane's signature sauce, you're in luck—you can have this sauce at home, any time you want it. Yes, I'm going to show you how to make homemade Raising Cane's sauce so you can have it stocked in your refrigerator all the time.
This is a super simple recipe that you can whip up in just a few minutes.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Mayonnaise – The creamy base of the sauce, I'm using Hellmann's.
- Ketchup – Adds that sweetness and tang.
- Worcestershire Sauce – Provides umami depth.
- Garlic Powder – For a savory kick.
- Celery Salt – The secret ingredient that brings out all the flavors.
- Black Pepper – A generous amount gives it that signature peppery bite.
HOW TO MAKE HOMEMADE RAISING CANE'S SAUCE
1. Combine the Ingredients
In a small bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, celery salt, and freshly ground black pepper.
2. Let it Rest
For the best flavor, cover and refrigerate the sauce for at least a few hours—this allows the flavors to blend and develop that authentic Cane’s taste.
3. Serve & Enjoy
Serve the sauce with chicken fingers, french fries, or even on a smash burger. This copycat Raising Cane's sauce goes well on just about anything.
PRO TIPS FOR MAKING THIS RECIPE
- Let it rest. The longer it sits, the better it tastes.
- Use fresh black pepper. Pre-ground won’t give you the same punch.
- Adjust to your taste. Like it tangier? Add a bit more Worcestershire. Want it spicier? Increase the black pepper.
Homemade Raising Cane's Sauce
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1 tsp black pepper freshly ground
Instructions
- In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, celery salt, and black pepper.
- Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.
- Serve with chicken tenders, fries, or as a sandwich spread.
Notes
- Let it rest. The longer it sits, the better it tastes.
- Use fresh black pepper. Pre-ground won’t give you the same punch.
- Adjust to your taste. Like it tangier? Add a bit more Worcestershire. Want it spicier? Increase the black pepper.
