Copycat Raising Cane’s Sauce Recipe

Why You’ll Love This Recipe

• Ultra-creamy, peppery, and tangy with a whisper of smoke—spot-on for dunking.
• All pantry ingredients, 10 minutes of work, no cooking required.
• Balanced enough for kids, customizable heat for adults.
• Perfect make-ahead dip that tastes even better after a short chill.

Grocery List

• Produce: 1 lemon (you’ll need 1 teaspoon juice); 1 small garlic clove (optional if not using granulated)
• Dairy: none
• Pantry: mayonnaise, ketchup, Worcestershire sauce, sweet paprika, smoked paprika (optional), black pepper, granulated garlic, kosher salt, sugar, hot sauce (optional)

Full Ingredients

For the Sauce

• 3/4 cup full-fat mayonnaise
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon sweet paprika
• 3/4 teaspoon freshly ground black pepper (coarse grind for signature bite)
• 1/2 teaspoon granulated garlic (or 1 small clove fresh garlic, finely grated)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• Optional: 1/8 teaspoon smoked paprika OR 1/4 teaspoon hot sauce (for subtle heat/smoke)

For Serving (optional)

• Hot, crispy fries
• Chicken fingers or tenders

Step-by-Step Instructions

Step 1: Set up your mixing station

Grab a medium bowl, a whisk or silicone spatula, and measuring spoons. A small rubber spatula helps scrape the sides so everything incorporates evenly.

Step 2: Whisk the creamy base

Add the mayonnaise and ketchup to the bowl. Whisk until the mixture is fully smooth and a uniform pale salmon color—no streaks. This prevents pockets of flavor later.

Step 3: Layer in savory depth

Whisk in the Worcestershire sauce, sweet paprika, and granulated garlic (or grated fresh garlic). These bring the umami and gentle smokiness that define the sauce.

Step 4: Bring the peppery kick

Add the freshly ground black pepper. Use a coarse grind; visible specks are part of the signature look and provide that pepper-forward finish.

Step 5: Balance with tang and a hint of sweetness

Stir in the lemon juice, kosher salt, and sugar. Taste, then adjust: a pinch more sugar if it’s too sharp, a few drops more lemon for brightness, or extra pepper for more bite. If you want a touch of smoke or heat, add the optional smoked paprika or hot sauce now.

Step 6: Rest to marry the flavors

Cover and refrigerate for at least 1 hour (and up to 24 hours). This rest softens the raw edges of the spices and deepens the savory notes. Serve chilled with fries and chicken fingers.

Pro Tips

• Use full-fat mayonnaise for the creamiest texture. Light mayo will be thinner and less rich.
• Coarse black pepper is key—grind it fresh for better aroma and that signature speckled look.
• Let it rest. Even 1 hour of chill time noticeably rounds and melds the flavors.
• If using fresh garlic, microplane it to a paste so it distributes evenly without chunks.
• Start conservative with lemon; you can always add a few more drops after chilling.

Variations

• Smoky-Style: Swap 1/2 teaspoon of the sweet paprika for smoked paprika and add 1/8 teaspoon cayenne.
• Extra-Peppery: Increase black pepper to 1 teaspoon and add 1/8 teaspoon onion powder for warmth.
• Egg-Free/Vegan: Use your favorite vegan mayo; adjust salt and lemon to taste since vegan mayo varies in acidity.

Storage & Make-Ahead

Store in an airtight container in the refrigerator for up to 7 days. Stir before serving. Not recommended for freezing (mayo can separate when thawed). For best flavor, make at least 1 hour ahead and up to 24 hours in advance.

Nutrition (per serving)

Approx. 150 calories; Fat 15 g (Sat 2.5 g); Carbs 4 g; Fiber 0 g; Sugars 3 g; Protein 0 g; Sodium ~300 mg. Values are estimates and will vary by brand.