Swiss Chalet Dipping Sauce or Gravy

7
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"Swiss Chalet is a Canadian Chain Restaurant that specializes in rotisserie chicken. They serve their chicken with a sauce for dipping your chicken in that some people say they love so much they could drink the stuff, lol. I found a copycat recipe for this sauce in a local newspaper and didn’t find it was close enough to the real thing, so, I played around with this recipe for ages, until I got it as close as I could to the original Swiss Chalet sauce. Serve this sauce with my #recipe424 for the full Swiss Chalet experience."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (139.1 g)
  • Calories 37.6
  • Total Fat - 2.4 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 23.2 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.9 g
  • Protein - 0.2 g
  • Calcium - 13.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Mix together the first 16 ingredients and bring to a boil.

Step 2

Reduce heat and simmer 15 minutes; remove bay leaf.

Step 3

Mix cornstarch with 2 tbsp water; stir into sauce.

Step 4

Cook, stirring constantly until sauce thickens.

Step 5

Whisk in vegetable oil.

Step 6

Serve.

Tips & Variations


No special items needed.

Related

reiserFam6

wonderful sauce Queen Bea, I made it to use as a dip for chicken fingers, my whole family loved it, thank you for your wonderful recipe I will make again.

review by:
(23 Mar 2013)

Joni

Great sauce! I made it to pour over our rotisserie chicken. It was most delicious!

review by:
(22 Mar 2013)

Dreamer_in_Ontario

It's remarkable just how much this tastes like restaurants dipping sauce. Thanks so much for the recipe. I'll be making this often.

(27 Oct 2012)

Angele

I made this to serve with your recipe for Swiss Chalet Chicken (http://www.recipezazz.com/recipe/swiss-chalet-style-rotisserie-chicken#comment-35764) and I was quite pleased with it. It is just like the real thing.

review by:
(20 Aug 2012)