Instructions

1. 1

   For the Raising Cane’s Sauce: Combine 3/4 cup (180g) 0% Greek yogurt, 1/4 cup light mayonnaise, 1/4 cup sugar-free ketchup, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Mix all ingredients together until smooth. If desired, add 1-2 tablespoons of water to thin the sauce to your preferred consistency. Transfer the finished sauce into a squeeze bottle or airtight container.

   ⏱️ 5 min

   
2. 2

   For the Garlic Parmesan Sauce: In a separate bowl, combine 3/4 cup (180g) 0% Greek yogurt, 1/4 cup light mayonnaise, 2 tablespoons grated light Parmesan, 1 teaspoon garlic powder, 1/2 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Mix all ingredients together until smooth. Transfer the finished sauce into a squeeze bottle or airtight container.

   ⏱️ 5 min

   
3. 3

   For the Tartar Sauce: In another bowl, combine 3/4 cup (180g) 0% Greek yogurt, 1/4 cup light mayonnaise, 1 tablespoon pickle juice, 1 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon dried dill (or 1/2 tablespoon freshly chopped dill), 1/4 teaspoon salt, and a pinch of black pepper. Give it a good mix until smooth. Transfer the finished sauce into a squeeze bottle or airtight container.

   ⏱️ 5 min

   
4. 4

   Store all prepared sauces in the fridge for up to 1 week.

   

Kitchen Tools

Nutrition Facts (per serving)