Raising Cane’s is a Louisiana-based fast food chain that’s gained immense popularity in the last decade, largely because of two things: Its beloved chicken fingers and its signature sauce, dubbed Cane’s sauce. Cane’s sauce has a devoted following all on its own, with some fans even saying they’d go so far as to drink the stuff. The chain doesn’t sell bottles of Cane’s sauce (yet, at least), but you can order large quantities on the side—up to a 32-ounce cup.
While the chain has expanded significantly over the last few years, you may still be waiting on Raising Cane’s to open near you. Whether you’re in that camp or are a longtime fan of Cane’s sauce, this copycat recipe tastes just like the real thing (and costs way less than the drive-thru). Here’s how to make Copycat Cane’s Sauce at home with simple pantry staples you probably already have on hand.
What Is In Cane’s Sauce?
Cane’s sauce is a take on Russian Dressing or Thousand Island Dressing, AKA many fast food chain’s special sauce. It’s a mayonnaise-based sauce with ketchup, Worcestershire sauce, and seasonings like garlic powder and lots of freshly cracked black pepper. Our test kitchen team calls it, “the perfect balance of tangy, sweet, and savory, with an underlying warmth from the pepper.”
What Can You Use Cane’s Sauce On?
This sauce would be perfect on a burger or hot dog, or served alongside any fried food, from chicken tenders and French fries to fried pickles or onion rings. If you’re an air fryer fanatic, you may want to keep this sauce on hand at all times for dipping purposes. You could even serve it in place of ranch on a veggie tray. As one taster said, “they should call this comeback sauce because people keep coming back.”
Tips for Making the Best Copycat Raising Cane’s Sauce
- Opt for fresh ground pepper for this recipe—the peppery flavor is what sets this apart from other special sauces.
- This recipe can be easily scaled; You can halve it, or double or even triple it to make a big batch for your next party.
- This can be made up to a week in advance and stored in the refrigerator. Our tasters note that it actually tastes even better when made a day ahead rather than served immediately after making.
Editorial contributions by Courtney Kassel
