Copycat Swiss Chalet BBQ Sauce

"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!"
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Ready In:
3 Cups




  • 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.

Questions & Replies

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  1. Lynn-John B.
    I followed the recipe as written. I didn't think it tasted like Swiss Chalet sauce. I found it quite bland. I would not make it again. may just be me as others seemed to like it.
  2. jkwojcik
    This is a terrific recipe as written. I saw it on another site with 1 tablespoon ketchup listed as a substitution for the tomato juice, and I used this instead since I did not have tomato juice on hand. I also read the ingredients on the Swiss Chalet packets last time I ordered them from amazon, and saw it included chicken fat. So this time, I rendered the chicken fat that comes attached to the cavity of the chicken by removing it and cooking it on low heat until it melted. I added 2 (scant) tablespoons of the fat instead of the vegetable oil and let it simmer for about 20 minutes to really let the flavors meld. This tasted as close as close to the original as I have ever tried. Thanks for posting such a great recipe!
  3. Margrose
    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!
  4. SicJake
    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.
  5. Nymazoiay
    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.<br/>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 its much easier that way.<br/>Enjoy...its a taste of home and warms my heart!


I love to try different recipes on my days off, which are few and far in between. I am always looking for diferent recipes that are heart-healthy and weight-smart.
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