Homemade Cane's Chicken Sauce

Pro tips

• Whisk all ingredients together until smooth—lumps of mayo won't break down after mixing. A fork works fine.
• Use fresh mayonnaise and ketchup for the best flavor; older condiments can taste flat or off.
• Start with half the black pepper and liquid smoke, then taste and add more—both are easy to overdo.
• Let the sauce sit for 10 minutes at room temperature before serving to allow flavors to meld.

Substitutions

• Mayonnaise → Greek yogurt or sour cream (lighter, tangier result; use 3/4 cup to account for thinner consistency)
• Dijon mustard → yellow mustard (milder, less sharp flavor)
• Ketchup → tomato paste mixed with 1 tbsp water (more concentrated tomato flavor)
• Liquid smoke → smoked paprika (1 tsp; no liquid content, so skip adding water)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving; no reheating needed.

Can I make this sauce ahead of time?

Yes. Mix the sauce up to 3 days ahead and store it in an airtight container in the refrigerator. Stir before serving.

What can I use instead of liquid smoke?

Omit it entirely for a milder flavor, or substitute smoked paprika (1 tsp) for a similar depth without the liquid.

How do I adjust the seasoning if it's too salty?

Add more mayonnaise and ketchup in equal proportions to dilute the salt without losing flavor balance.

Does this sauce work with other foods besides chicken?

Yes. It pairs well with fries, nuggets, fish, pork, and as a sandwich spread or burger topping.

Can I make a larger batch?

Double or triple the recipe easily—just multiply all ingredients by the same factor and mix well.