Beas Version Of Swiss Chalet Dipping Sauce Recipes

SWISS CHALET BBQ SAUCE - DIPPING

Swiss Chalet BBQ Sauce - Dipping image

Swiss Chalet Barbeque Dipping Sauce you can make at home with this recipe.

Provided by Stephanie Manley

Time 20m

Number Of Ingredients 19

Ingredients

3 scup water
1/4 cup tomato juice
1 chicken bouillon cube
1 1/2 teaspoon papriak
1 teaspoon white sugar
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 dried mustard
1/4 teaspoon onion powder
1 bay leaf
3/4 teaspoon Worcestershire sauce
6 drops Tabasco sauce
2 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

Steps:

Pour water and tomato juice into a 1 1/2 quart saucepan. Add all but the last 4 . Stir with a whisk thoroughly mixing . Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf; stir in lemon juice. Mix cornstarch with 1 tablespoon water; stir into sauce. Cook, stirring constantly until sauce thickens. Whisk in vegetable oil. Make about 3 cups.

Nutrition Facts : Calories 20 kcal, Carbohydrate 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 45 mg, ServingSize 1 serving

BEA'S VERSION OF SWISS CHALET DIPPING SAUCE

Bea's Version of Swiss Chalet Dipping Sauce image

Same as with my Recipe #415018, I have been playing around with spice combinations to best match the "Swiss Chalet" Dipping Sauce Flavours. I think I am finaly close enough to stop experimenting. I serve this of course with my Recipe #415018 to dip the chicken in or dunk your side bread roll in. The list of ingredients might seem a bit intimidating, but, it is just spices and herbs........ Hope you enjoy these as much as I do.

Provided by queenbeatrice

Categories Sauces

Time 30m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon dehydrated tomato soup mix
2 1/2 tablespoons dehydrated chicken soup base
1 bay leaf
1 1/2 teaspoons paprika
1/2 teaspoon sugar
1/4 teaspoon basil
1/2 teaspoon ground ginger
1/4 teaspoon dried mustard
1/4 teaspoon onion powder
1/4 teaspoon parsley
3/4 teaspoon savory
1/2 teaspoon allspice
1/4 teaspoon thyme
2 1/2 cups water
1 teaspoon Worcestershire sauce
1/4 teaspoon Frank's red hot sauce
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon vegetable oil

Steps:

Pour water, Worcestershire, Red Hot Sauce and all dry ingredients (first 13) in saucepan and bring to a boil. Reduce heat and simmer 3 minutes.
Remove bay leaf.
Mix cornstarch with 2 tbsp water; stir into sauce.
Cook, stirring constantly until sauce thickens.
Whisk in vegetable oil.
Makes about 3 cups.

Nutrition Facts : Calories 37.2, Fat 2.5, SaturatedFat 0.3, Sodium 36.3, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 0.3

COPYCAT SWISS CHALET BBQ SAUCE

Copycat Swiss Chalet BBQ Sauce image

This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy!

Provided by KP in Canada

Categories Sauces

Time 9m

Yield 3 Cups, 6-8 serving(s)

Number Of Ingredients 20

Ingredients

3 cups water
1/4 cup tomato juice
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
1 tablespoon vegetable oil

Steps:

Pour cups of water and tomato juice into 1 1/2 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 water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

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