It can be a great marketing move, especially if someone wants to test their cooking skills against the real thing. However, if it's something simple like a highly sought after sauce, it can also backfire badly and may lose them money or jobs. Still, it is increasingly better publicity every time Jordan leaks a recipe
Did Todd contact you, lol? Years ago my family and I tried to create canes’ sauce. The kitchen looked like a lab from all the ingredients we were trying. We blind folded my little cousin and had him taste all of the sauces we made. We came close. My mom going to laugh when I tell her we got it now.😂
@@azazel1400 I'm genuinely asking, what's the real recipe. Do you know it? Did you try this and compare? Are you talking out of your ass? What are your secrets
Thanks for this. I'm allergic to a major component in mayonnaise, and every time I order Raising Cane's, I have to warn the employees not to put sauce on my order because I'm allergic. Half the time, I get the answer, "How do you know? The recipe is a secret." My dude. You think I can't identify a mayonnaise-based sauce at 20 paces by now? I'm gonna memorize this recipe and rattle it off at the next person who tries to get me to "just try a little bit."
"how do you know?" "i literally have an allergy to it, my body knows if i eat it" some people are not even aware of what an allergy is, or pretend you're stupid and don't know what you're talking about
ServSafe, which is the national course for food handlers, dictates that customers must be told ingredients that could cause an allergic reaction. You don't have to identify quantities, but you do have to report allergens. So milk, eggs, peanuts, shellfish, etc. And not just the big 8, you can ask for any ingredient no matter how obscure because it could be an allergen.
As a former Cain's worker, there's no lemon in the sauce. It's regular black pepper. But the rest is right. It's made in 5 gallons at a time and usually 3 to 7 buckets each night, depending on how busy that store is each day.
They'd just be losing customers then, cuz customers wouldn't need to go to the place to get the food anymore. They can make it themselves if they really wanted to. Like I literally wouldn't have a need to go to Popeye's anymore if Jordan just released the recipe for their signature dipping sauce.
So this is pretty close, and kudos on figuring out the lemon pepper (most don't). Here is the actual recipe. ½ cup mayonnaise 3 tablespoons ketchup 2 teaspoons Worcestershire sauce ¼ teaspoon lemon pepper ¼ teaspoon paprika ¼ teaspoon garlic powder ⅛ teaspoon onion powder Mix together thoroughly and chill overnight for best results. Makes ½ cup.
I don't know how you think of all these funny stories to go along with the recipes, but I love it. You've created such a clever, fun way to do your videos
Exactly! I can just picture him complaining that he's getting hundreds of requests for Cane's sauce, but the employees are so NICE it can't be their doing! 😂 Ah... just say some random manager emailed you dude... 😅
I used to work at the first canes that opened. I don't remember the recipe proportions exactly, but Jordan got all the ingredients right so I'm betting he got the amounts down too.
Interesting how someone else who commented was also a worker at RC's and he said it was wrong and it used black pepper instead of lemon pepper. Now I gotta try this for myself. Lol
No, he didn't. And I was part of the original crew that opened the original store. Even though the sauce had changed over the years, his recipe was never the recipe
@@legofan370I will throw my hat into the ring as a veteran of the Canes kitchen: they can both be right. The post you are referring to is correct all the ingredients come pre proportioned so short of measuring the ingredients there is no way to know how much of certain ingredients are in there nor what exactly they are. All the dry seasonings come pre-mixed too so it is a bit of a guess. Plus they are proportioned for restaurant sized batches. They are in fact mixed in big 5 gallon buckets the transfered into slightly smaller buckets called smokies where they are pumped into the little containers. So here is the deal: just because that is the way it is done now does not mean that is how it was always done. This comment could very well be correct if they were there in the early days. The original Canes opened August 28 1996 and was run by college students. So it wouldn't be outrageous for someone who was there to be here in the you tube comments. It's not like it was someone who worked at McDonald's in the 50s or something. But ultimately whether or not you believe this comment or the first, or even mine is up to you to decide. Maybe try Jordan's recipe and see how it holds up. Maybe find a friend you trust who has worked or does work at Cane's. We are all strangers hiding behind our screens after all and I wouldn't blame you for being skeptical.
Sweetie, I absolutely adore you! Seeing you in my video feed, secret recipe included or not, brightens my day immensely! Have a safe and wonderful holiday season!💝💝
I love you Jordan!!! I ate there 1 time. During their grand opening week. My daughter found a hair in the bottom of the container of the sauce she had. I’ve never eaten there again. Now I can make the sauce at home.🎉
At this point im convinced these restaurant people who say you dont know the recipe, 1) fully know you know the recipe 2) hate the company 3) hope you share it with the public
Made the sause, made some fries, can confirm this sause is delicious, not sure if it’s accurate to the exact recipe as I’ve never been to raising canes but it’s delicious 🤷♀️👍
Which one? Todd Wilbur has cloned the blueberry and the almond poppy ones. I haven't tried them but he's usually pretty close. Hell, even Jordan sometimes gives out a Todd Wilbur recipe (McDonald's Sweet & Sour Sauce)
@@azazel1400 I didn't say he was right. I said that restaurants should just assume Jordan has all their secret recipes and not tempt fate by asking him not to share it. XD
When I worked at Canes we made it in 5 gallon buckets and used this massive drill mixer thing to mix it up, my store would through probably 8 of the 5 gallon buckets a day, maybe more tbh
@@stephenlurie821 Not "wrong", since how you pronounce it depends on where you're from... for instance, we say "Wisstah-sheer" where I'm from, so whatever...
Thanks so much for this. I had been using an approximation from one of those Dog Mom recipe sites. No offense to them, it's gotten be through a lot of dinners, but I trust your intel WAY more.
I don't live anywhere near a raising cane's. Never ate there and never tried their sauce. I made this recipe and when I say there is no going back I mean it. I'm about to put this on just about everything. I normally mixed mayo and ketchup to dip chicken and fries in but this is next level and I love it!!!! I'm hooked. On the days I feel extra zesty I'm gonna add a bit of kick to it for some spice.
