TABLE OF CONTENTS
Raising Canes Sauce Recipe
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Ingredients
Homemade Mayo:
- 1 whole egg room temperature
- 2 tsp Dijon mustard
- 1 tbsp white or apple cider vinegar
- 2 tsp salt
- 1 cup olive oil light or extra light, not extra virgin
Cane’s Sauce:
- 1/2 cup homemade mayo from above
- 1/4 cup ketchup
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
Instructions
- Add the egg, 2 tsp Dijon mustard, 1 tbsp vinegar, and 2 tsp salt to a tall, narrow jar or the cup that came with your immersion blender. Pour 1 cup olive oil on top and let everything settle for 10 seconds without stirring.
- Place the immersion blender at the very bottom of the jar and blend on high without moving it for about 20 seconds, until you see a thick, white emulsion forming at the base. Then slowly pull the blender upward to incorporate the remaining oil. The mayo should be thick, creamy, and pale yellow. If using a food processor, add everything except the oil, then stream the oil in slowly while the machine runs until fully emulsified.
- Measure out 1/2 cup of the homemade mayo into a medium bowl. Store any remaining mayo in a sealed jar in the fridge for up to 1 week.
- Add 1/4 cup ketchup, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp Worcestershire sauce to the bowl. Whisk until smooth and fully combined.
- Cover and refrigerate for at least 30 minutes before serving. The sauce thickens slightly and the flavors meld together as it chills.
Notes
- Room temperature egg is key. A cold egg straight from the fridge can prevent the mayo from emulsifying properly. Set it out 20 to 30 minutes ahead, or place it in a bowl of warm water for 5 minutes.
- Use light olive oil, not extra virgin. Extra virgin has too strong a flavor for mayo and can turn bitter when blended at high speed. Light or extra light olive oil keeps the flavor neutral and creamy.
- The chill time matters. The sauce tastes noticeably better after 30 minutes in the fridge. Overnight is even better if you can plan ahead.
- Spice it up. Add a pinch of cayenne or a dash of hot sauce to give the dip a subtle kick without straying too far from the original.
- Storage. The finished sauce keeps in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving if it separates slightly.
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