Thursday, September 8, 2011

"Swiss Chalet" Style Dipping Sauce

A follow up recipe to the Rotisserie Chicken that I posted about last time.  I love a good dipping sauce and wanted one that would complement the rotisserie chicken.  I thought about the dipping sauce that is served at Swiss Chalet, and had an immediate craving to have this with the chicken.

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)
Printable Recipe

Ingredients
  • 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

Directions

  • 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.

9 comments:

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

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  2. i am definitely gonna have to try this. my hubby LOVES Swiss Chalet sauce (drinks it even!) unfortunately we don't have it in Quebec anymore :( he usually get a few envelops at x-mas from my sister.

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  3. I am definitely going to try this. We love swiss chalet sauce in our house. I usually buy it but I am going to have to try this and see if it compares.

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  4. That recipe looks delicious. Gonna try that one this weekend. Thanks for sharing by the way.

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  5. i made this recipe yesterday.it is good but not quite there.i think maybe adding a little liquid smoke would help,hickory or oak.i'll try them and post in the future.

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  6. could the missing ingredient be..............CINNAMON??

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  7. Clove... try a little ground clove. ;)

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  8. Good grief, what a concoction you made for the SC dipping sauce recipe. LOL

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  9. Hey Flake,
    What credentials and/or professional training in culinary arts do you possess??
    Beyond an inflated ego and a big mouth.....I suspect none.
    Steve

    ReplyDelete

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