Community Pick
Cane Sauce (For Dippin' Chicken)
"The sauce from Raisin' Canes restaurant, also similar to a few other chicken finger restaurants (like Guthrie's.) I looked at tons of websites, and combined recipes until it tasted the same to me. This makes enough for 2-3 people to dip chicken, texas toast, and fries in."
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- Ready In:
- 3mins
- Serves:
- Units:
Nutrition Information
55
People talking
ingredients
- 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
directions
- 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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RECIPE MADE WITH LOVE BY
@Random Rachel
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@Random Rachel
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Not Canes sauce… seems like there is too much ketchup… and something else missing. I’m hoping I can tweek it to make it taste better
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I added a little smoked paprika and a bit more of the Worcestershire, perfect!
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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) -
I work at canes and know how the sauce is made even though managers are the only ones allowed to make it. You’re pretty close with the recipe, but the seasonings are off. There’s way more than just garlic salt and black pepper
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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.
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