It's been my experience that people either really enjoy or really dislike the Swiss Chalet sauce. I fall into the "really enjoy" category, and figured that there had to be a way to make this sauce at home. I came across this recipe through an internet search, and modified it based on the things that I had on hand. Although the ingredient list looks long, the sauce does come together really quickly. It was very good, close but not identical, to the sauce in the restaurant. Trevor, who is not a huge Swiss Chalet dipping sauce fan, said that he liked this one even better! This is a wonderful dipping sauce to serve along with rotisserie chicken, and was really no hassle to make from scratch. This is a recipe that I'm really happy that I'm able to be make right at home, and is one that I know I will be making over and over again.
"Swiss Chalet" Style Dipping Sauce
(makes 6 - 8 servings)
- 3 cups water
- 2 tbsp tomato paste
- 1 chicken bouillon cube
- 1 1/2 teaspoons paprika
- 1 tablespoon granulated sugar
- 3/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon parsley
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon thyme
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1 bay leaf
- 3/4 teaspoon Worcestershire sauce
- 6 drops Tabasco sauce
- 2 teaspoons lemon juice
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- Pour cups of water and tomato paste into medium saucepan.
- Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.
- Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice. Mix cornstarch and water to smooth paste.
- Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Serve with Rotisserie Chicken.