Attention all Aggies: This is a spot-on Layne's sauce recipe. Warning: Highly addictive and very accessible. I love being able to have a little taste of Aggieland right in my own home (I buy the pre-made Texas Toast, crinkle cut fries and popcorn chicken all in the freezer section of HEB to go with the sauce), but this is highly addictive and I have had to restrain myself from eating nothing but fried chicken and Layne's sauce for every meal. For the record, I have only made this twice and once was for a party...but, full disclosure, I made a huge batch so I would have extras. Anyway here it is and remember to let it sit for at least three days:3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
Combine all ingredients well and refridgerate for at least 72 hours before serving.
This comment has been removed by a blog administrator.
ReplyDeleteNeeds something... Pretty sure the Layne's sauce has mustard in it. Not 100% though.
ReplyDeleteI am not saying this is my guess at it. I am saying this is the recipe. I have a friend who worked at Layne's on Wellborn. Of course, they make it in much larger quantities.
DeleteThis is the exact recipe for the Raising Cane's dipping sauce, which is not even close to the Layne's sauce.
ReplyDeleteThis isn't the one for Cane's - that one has more ketchup to mayo ratio and less Worcestershire. I haven't let it set the right amount of time yet but it the color is right for Layne's
DeleteMine comes out too mayonaise-y tasting.
ReplyDelete