Gather all of your ingredients - garlic powder, Tony's Creole Seasoning, black pepper, ketchup, mayonnaise, and Worchestershire sauce.
Add all ingredients to a small mixing bowl.
Whisk until well combined.
Transfer to an airtight container.
Let your sauce sit in the refrigerator for a least 6 hours before serving. Leaving it overnight for 24 hours will give you the best flavor.
I am not joking when I say to let this sauce sit for at LEAST 6 hours. If you taste it immediately, it will just taste like ketchup. Seriously, pop it in the fridge and come back later. You won't regret it.
StorageAny homemade sauce can unfortunately expire, though I doubt this sauce will last long enough to go bad. You should store your sauce in the refrigerator in an airtight container. (We like to use a mason jar or a Tupperware.) Use the sauce within 10-14 days if you are using store-bought ingredients to make it - if you are making a vegan or paleo version of this recipe and opt to make homemade mayonnaise, try to use it within 5 - 7 days. (Ketchup and mayonnaise with additives will last a bit longer than homemade versions.)*I hate that I have to add this, but - I am in no means trying to steal or sell the real Raising Cane's Sauce - we can't get it here and that makes us sad! The real recipe as I have been told by many an angry message does not have any Tony Chachere's Seasoning in it. This recipe does, and it is damn delicious. Apparently, a bitter employee also leaked what they claim is "the real recipe" on Twitter and it is a little different as well. My recipe is what we have found to be the closest recipe to the real deal and it is our favorite sauce for dipping all of the things. Until Raising Cane's starts selling their sauce in a bottle or opens a location in North Carolina, we will keep making our own at home!