9.06.2010

Layne's Sauce




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.

6 comments:

  1. This comment has been removed by a blog administrator.

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  2. Needs something... Pretty sure the Layne's sauce has mustard in it. Not 100% though.

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    1. I 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.

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  3. Anonymous6/27/2012

    This is the exact recipe for the Raising Cane's dipping sauce, which is not even close to the Layne's sauce.

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    1. This 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

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  4. Anonymous1/27/2013

    Mine comes out too mayonaise-y tasting.

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