Close to 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.”
3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 t. paprika
1 t. sugar, granulated
3/4 t. salt
1/4 t. basil, dried
1/4 t. parsley
1/4 t. poultry seasoning
1/4 t. thyme
1/4 t. ginger, ground
1/4 t. dry mustard
1/4 t. onion powder
1 bay leaf
3/4 t. Worcestershire sauce
6 drops tabasco sauce
2 t. lemon juice
1 T. cornstarch
1 T. water
1 T. vegetable oil
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.
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 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.
Makes about 3 cups
The Toronto Star
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