Introduction
- By: Alacrity59
- Cuisine: ?
Swiss chalet is a restaurant chain in Canada and two stores in Buffalo NY that is famous for its rotisserie chicken and its very notable dipping sauce. There has been one recipe for this sauce that has been cloned in many cooking sites. I think the gist of this recipe is correct but I believe that my interpretation is more authentic. This can be a taste of home for ex-pat Canucks. I'd love feedback from anybody who tries it.
Ingredients
- 2 Cups Water
- 2 Cubes Chicken Bullion
- 3 Tbsp Ketchup
- 1 Tsp Sugar
- ¾ Tsp Salt
- ¼ Tsp Basil
- ¼ Tsp Parsley
- ¼ Tsp Poultry Seasoning
- ¼ Tsp Ginger
- ¼ Tsp Mustard Powder
- ¼ Tsp Onion powder
- 1 Bay Leaf
- 3 Well crushed cloves
- 10 Drops Tobasco
- 2 Tbsp Corn starch
- 1 Tbsp Vegetable oil
Method
- Add all but the corn starch and vegetable oil to a sauce pot and bring to a boil.
- Add enough cold water to corn starch to dissolve and whisk this into sauce to thicken.
- Add Vegetable oil and simmer for 10 ? 15 minutes. The idea is that it should be thick enough to cling to chicken or fries but still be a little drippy.
Serve warm in ramekins with chicken and fries.
