Raising Cane's founder perfected this sauce recipe in 1996 using exactly 7 ingredients—none of them mayo despite tasting creamy.
Raising Cane’s Sauce
Dive into a guilt-free delight with our healthier take on Raising Cane's iconic sauce! Packed with high-quality protein and a fraction of the calories, this zesty dip combines creamy Greek yogurt and a hint of tangy Worcestershire sauce for a flavor explosion. Perfect for elevating your chicken tenders or veggies, this sauce will keep your taste buds dancing without derailing your macros!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tbsp (15g) lemon juice (15 ml)
🥛Dairy & Eggs(2)
- 1¼ cup (280g) fat-free Greek yogurt (300 ml)
- fat-free Fairlife milk
🫙Pantry Staples(2)
- ½ tsp olive oil (2.5 ml)
- 1 tsp calorie-free sugar substitute (stevia, monk fruit) (5 ml)
🧂Spices & Seasonings(4)
- 1 tsp cracked black pepper (5 ml)
- ½ tsp garlic powder (2.5 ml)
- salt to taste
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(2)
- 5 tbsp (75g) no sugar added ketchup (75 ml)
- 2 tbsp (30g) Worcestershire sauce (30 ml)
📦Other(1)
- ¼ cup (60g) light mayo (60 ml)
👨🍳 Instructions
- 1
Add all ingredients (plus 2 tbsp of milk) to a jar or blender and stir or blend until smooth.
- 2
Adjust thickness by adding fat-free Fairlife milk 1-2 tablespoons at a time until you get your desired consistency.
- 3
For best results, let it sit in the fridge for 15–30 minutes for flavors to meld.
- 4
Serve as a dressing or dip and enjoy!
💡 Pro Tips
- ✓Emulsify the sauce at room temperature first, then chill - cold fats don't blend properly and create a grainy texture that won't smooth out even with extended mixing.technique
- ✓Add milk in 1-tablespoon increments while whisking continuously to prevent breaking the emulsion - adding too much liquid at once causes the sauce to separate and become watery.technique1 tablespoon increments
- ✓Let the sauce rest for exactly 20-30 minutes in the refrigerator because oil-based emulsions need this time for lecithin and proteins to fully hydrate and stabilize the mixture.timing20-30 minutes
- ✓Use a narrow, tall container when blending to create a vortex that forces all ingredients through the blade zone, ensuring complete emulsification without air incorporation.equipment
- ✓Store the sauce at 35-38°F and consume within 5 days because mayonnaise-based sauces are prone to bacterial growth and flavor degradation beyond this temperature range.ingredient35-38°F, 5 days
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Raising Cane's founder perfected this sauce recipe in 1996 using exactly 7 ingredients—none of them mayo despite tasting creamy.
Raising Cane’s Sauce
Dive into a guilt-free delight with our healthier take on Raising Cane's iconic sauce! Packed with high-quality protein and a fraction of the calories, this zesty dip combines creamy Greek yogurt and a hint of tangy Worcestershire sauce for a flavor explosion. Perfect for elevating your chicken tenders or veggies, this sauce will keep your taste buds dancing without derailing your macros!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tbsp (15g) lemon juice (15 ml)
🥛Dairy & Eggs(2)
- 1¼ cup (280g) fat-free Greek yogurt (300 ml)
- fat-free Fairlife milk
🫙Pantry Staples(2)
- ½ tsp olive oil (2.5 ml)
- 1 tsp calorie-free sugar substitute (stevia, monk fruit) (5 ml)
🧂Spices & Seasonings(4)
- 1 tsp cracked black pepper (5 ml)
- ½ tsp garlic powder (2.5 ml)
- salt to taste
- 2 tsp smoked paprika (10 ml)
🍯Sauces & Condiments(2)
- 5 tbsp (75g) no sugar added ketchup (75 ml)
- 2 tbsp (30g) Worcestershire sauce (30 ml)
📦Other(1)
- ¼ cup (60g) light mayo (60 ml)
👨🍳 Instructions
- 1
Add all ingredients (plus 2 tbsp of milk) to a jar or blender and stir or blend until smooth.
- 2
Adjust thickness by adding fat-free Fairlife milk 1-2 tablespoons at a time until you get your desired consistency.
- 3
For best results, let it sit in the fridge for 15–30 minutes for flavors to meld.
- 4
Serve as a dressing or dip and enjoy!
💡 Pro Tips
- ✓Emulsify the sauce at room temperature first, then chill - cold fats don't blend properly and create a grainy texture that won't smooth out even with extended mixing.technique
- ✓Add milk in 1-tablespoon increments while whisking continuously to prevent breaking the emulsion - adding too much liquid at once causes the sauce to separate and become watery.technique1 tablespoon increments
- ✓Let the sauce rest for exactly 20-30 minutes in the refrigerator because oil-based emulsions need this time for lecithin and proteins to fully hydrate and stabilize the mixture.timing20-30 minutes
- ✓Use a narrow, tall container when blending to create a vortex that forces all ingredients through the blade zone, ensuring complete emulsification without air incorporation.equipment
- ✓Store the sauce at 35-38°F and consume within 5 days because mayonnaise-based sauces are prone to bacterial growth and flavor degradation beyond this temperature range.ingredient35-38°F, 5 days