Cane Sauce (For Dippin' Chicken)
- Ready In:
- 1⁄2 cup mayonnaise
- 1⁄4 cup ketchup
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon black pepper, to taste
- Combine all ingredients, mix well. Add additional pepper if desired.
- You can serve immediately, but it will taste better if the flavors are given the chance to "meld" in the fridge for a few hours (or days) before serving.
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I combined Emily's and Clayton's tweaks and it was close, but in my side by side tasting I felt there was a hint of smoke. I added some liquid smoke (hickory) and IMO it was exactly what it needed. The smoke smoothed out the flavors a lot and made it very similar to the original sauce from our local Cane's. Tweak summary: 3/4 TBSP Worcestershire sauce instead of 1/4 tsp. 1/2 tsp garlic powder and 1/8 tsp salt instead of the garlic salt (I actually omitted the salt entirely). 1/8 tsp-ish of liquid smoke (hickory)
Ok so after a few iterations this is what I came up with. Same as above but with 1 tsp garlic salt, and 1 tbsp Worcestershire sauce. It seems pretty clear that the garlic salt and, mainly, the Worcestershire sauce are the two ingredients that really give Canes sauce it’s zing. For me this recipe seemed to lack that zing so I added more. Also as mentioned elsewhere it seems that best practice is to let marinate for at least 24 hrs. Currently experimenting what happens if I leave it longer.