Prep 2 mins
Cook 7 mins
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!
- 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
- 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.
Our Swiss Chalet restaurant has closed, so cannot get the sauce. Looked up homemade sauce and got yours. Excellent!! I had to go buy the Tabasco sauce, but otherwise had every thing on hand. Left out the oil, and had to use more thickening. Maybe the oil helps it thicken?? This will be used with the store bought already cooked Lemon Pepper chickens. With oven fries and a salad. Yum!
Double corn starch, use chicken broth instead of cube/water. It's not Swiss chalet sauce but very good in its own right. This recipe needs more ratings it's great on a whole chicken or rack of ribs.
I am from Canada a new American Citizen and I have been just dying to get back and go to a SC. I found this recipe and ...keep in mind I am extremely picky... I loved this sauce. I do not add the oil because I frankly do not see the need to add the empty calories when it tastes just marvelous without it. Follow measurements exactly. I make 9 cups of this stuff for my family of 7 lol.
Another thing I have found from trial and error, mix your cornstarch separately and then add slowly. Make double what it says because it needs more but you can decide as you go and it thickens where you want it to be...so its much easier that way.
Enjoy...its a taste of home and warms my heart!