This post may contain affiliate links. Please read our disclosure policy.
Make your own Raising Cane’s sauce copycat at home with this easy, creamy, tangy dipping sauce inspired by the famous Cane’s sauce.
It’s got a rich mayo-ketchup base, a savoury kick, plenty of black pepper and a little zippy tang that makes it perfect for dunking!
Nicky’s Notes
Raising Cane’s is finally coming to the UK!
We’ve long been a fan of this Louisiana-born chicken shop. Our favourite order is the combo with crispy chicken fingers, crinkle fries, Texas toast and Cane’s sauce.
I’ve always got TWO bottles of my copycat version of this sauce in the fridge. A regular version and a lite version. It goes quick and it’s used on everything!
If you’ve never had Cane’s sauce before, it’s not like your usual mayo-ketchup sauce (they are the main components, but there’s more to it!). Among a few other ingredients, the extras that make it stand out are:
- The Creole seasoning! A spicy-savoury, slightly herby, red seasoning that gives the sauce a lovely pinkish colour. You can use it for lots of other things (as a meat-rub, on fries, on air-fryer veggies or in lots of Louisianian-style recipe, such as gumbo and jambalaya)
- The black pepper – it has to be coarse black pepper for that authentic flavour and those lovely black speckles and peppery pops of heat.
- If you can bear to wait, the sauce tastes even better after 24 hours in the fridge.
Table of Contents
📋 Ingredients for copycat Cane’s sauce
***Full recipe with detailed quantities in the recipe card below***
Creole Seasoning
Creole seasoning is a spicy-savoury seasoning usually with paprika, cayenne, garlic powder, pepper and oregano and/or thyme. It’s a little spicy (there’s a bit of spice/heat in Cane’s sauce) and is quite red – which adds to the reddish-pink hue of Cane’s sauce.
- Or sub for Old Bay – which is is a little milder and has celery salt and mustard in there (still adds a nice flavour).
- You can sub for Cajun seasoning – which is a little spicier and less herby. You can barely tell the difference in this sauce.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Mix all of the ingredients in a bowl or squeezy bottle. Place in the fridge (covered, of using a bowl) and let the flavours infuse for 24 hours, then serve!
Recipe Tips
- Use a good, full-flavoured mayonnaise if you can. Since this is a simple sauce, the mayo really does make a difference. I use full-fat Hellman’s at home, but I love Duke’s mayo even more, when I can get hold of it!
- Make it ahead and chill it before serving. Ideally for 24 hours, but even 30 minutes helps.
- The seasoning softens, the tanginess mellows and the coarse pepper infuses into the creamy base. It’s a small step, but it makes the sauce taste so much better.
Make plenty and serve with my homemade Chicken Tenders 😍
Pin this now to find it later
Pin ItMake ahead and Leftovers Guide
- Make the sauce, place in a airtight container and refrigerate. Keeps for up to two weeks.
Cane’s sauce recipe (copycat)
Ingredients
- 120 g (1/2 cup) full fat mayonnaise
- 80 ml (1/3 cup) tomato ketchup
- 2 tsp Worcestershire sauce
- ¾ tsp freshly ground, coarse black pepper
- ½ tsp garlic powder
- ½ tsp Creole seasoning (sub for Old Bay seasoning, or Cajun seasoning – see notes)
- ¼ tsp salt
Instructions
- Mix together the ingredients, cover then refrigerate for 24 hours (this will allow the flavours to fully develop).120 g (1/2 cup) full fat mayonnaise, 80 ml (1/3 cup) tomato ketchup, 2 tsp Worcestershire sauce, 3/4 tsp freshly ground, coarse black pepper, 1/2 tsp garlic powder, 1/2 tsp Creole seasoning , 1/4 tsp salt
- Note: you can serve immediately after mixing, but the flavour tastes better after letting it rest (I got my whole family in on taste testing this).
Notes
What is Creole seasoning?
Creole seasoning is a spicy-savoury seasoning usually with paprika, cayenne, garlic powder, pepper and oregano and/or thyme. It’s a little spicy (there’s a bit of spice/heat in Cane’s sauce) and is quite red – which adds to the reddish-pink hue of Cane’s sauce.- You can sub for Cajun seasoning – which is a little spicier and less herbal. You can barely tell the difference in this sauce.
- Or sub for Old Bay – which is is a little milder and has celery salt and mustard in there (still adds a nice flavour)
Make it lite
- Sub the full-fat mayo for light mayo (I use Hellman’s light) and the ketchup for 50% less sugar ketchup and you reduce the calories from approx. 66 cals per tablespoon to approx. 28 calories per tablespoon
Storage
Keeps for up to two weeks in the fridge, in an airtight container. Nutritional information is per tablespoon.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ What to serve it with
- Crispy Chicken Tenders
- Crinkle Fries, homemade oven fries, or try my air fryer chips
- Slathered on a burger
- Smothered on chicken flatbreads or wraps
🍲 More fantastic dipping sauces
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
