In Canada, Swiss Chalet restaurants are a staple. I can’t think of anyone who has not eaten there. And I think the main reason for the return customers, some to the point of obsessions, is their dipping sauce. It is flipping awesome.
I usually buy the dry packets, like you buy gravy mix, for when we want the dipping sauce. I will cook up a Crock Pot Rotisserie chicken, make some fries in the air fryer and make a package of the dipping sauce and we have what we like to call “Sandie Chalet” for dinner lol.
I took a whole chicken out to cook for dinner the other night, only to find I had none of the premade sauce mix. I thought I would try to make some. I looked at a whole bunch of recipes and made my own take on it with what I knew I had on hand. While it was a little bit tangier than the package or restaurant sauce but I think if I use a little less vinegar than the 2 tbsp. I used, it will be perfect!!!
Here are the ingredients I used to make the dipping sauce.
I put all of the ingredients, except for the corn starch and water, into a medium saucepan and whisked it together.
Over medium high heat, I brought the mixture to a boil and then lowered the heat to medium low and let it simmer for about 15 minutes.
Note: I only had whole allspice so I just added 6 allspice “balls” to the mixture and just had to remove them once the boiling stage was done.
Next I mixed together the corn starch and cold water in a small bowl and added it to the saucepan and let it simmer for another 5 minutes or so, until it thickened.
Then I poured it into little bowls for us to have with our “Sandie Chalet” lol!
Swiss Chalet Dipping Sauce – Copycat Recipe
Preparation Time: 5 minutes Cooking Time: 20 – 25 minutes Servings: about 2 cups
- 2 cups chicken broth
- 1 – 2 tbsp. vinegar
- 3 tbsp. ketchup
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ginger
- 1/2 tsp. basil
- 6 allspice balls, or 1/2 tsp. ground allspice
- 1/2 tsp. buffalo sauce
- 1/2 tsp. Worcestershire sauce
- 3 tsp. corn starch
- 3 tsp. cold water
- Place all ingredients in a medium saucepan, except for corn starch and water, and whisk together.
- Bring mixture to boil over medium high heat.
- Lower heat to medium low and let mixture simmer for 15 minutes.
- Remove allspice balls (if using). Mix together corn starch and cold water and add to saucepan.
- Return to medium low heat and let simmer an additional 5 minutes or so until it has thickened.
- Serve with your favourite chicken recipe and French fries!