Close To Swiss Chalet Barbecue Sauce
Submitted by ggma
A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
20 minIf you grew up in Canada, you know exactly what this sauce tastes like. Thin, tangy, herby, and absolutely impossible to stop dipping into.
This copycat recipe nails the Swiss Chalet dipping sauce that’s kept Canadians coming back for decades. It’s a light, broth-based sauce built from tomato juice, chicken bouillon, paprika, and a careful blend of herbs: basil, thyme, parsley, and poultry seasoning. A hit of Worcestershire, Tabasco, and lemon juice gives it that signature tang.
Thickened with a cornstarch slurry and whisked with a touch of oil, it comes together in about 20 minutes.
Kitchen Tips
- This sauce is meant to be thin, more like a dipping broth than a thick BBQ sauce. Don’t over-thicken it.
- Whisk constantly when adding the cornstarch slurry so you don’t get lumps.
- Serve warm alongside rotisserie chicken, fries, or roasted potatoes for the full Swiss Chalet experience.
- Double the batch and freeze in portions. It reheats beautifully.
Ingredients
Directions
Pour cups of water and tomato juice into 1½ qt 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 1 tablespoon water to smooth paste.
Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens.
Whisk in oil.
MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan
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