Bea's Version of Swiss Chalet Dipping Sauce
"Same as with my Recipe #415018, I have been playing around with spice combinations to best match the "Swiss Chalet" Dipping Sauce Flavours. I think I am finaly close enough to stop experimenting. I serve this of course with my Recipe #415018 to dip the chicken in or dunk your side bread roll in. The list of ingredients might seem a bit intimidating, but, it is just spices and herbs........
Hope you enjoy these as much as I do."
photo by ScrappieDoo
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 1 tablespoon dehydrated tomato soup mix
- 2 1⁄2 tablespoons dehydrated chicken soup base
- 1 bay leaf
- 1 1⁄2 teaspoons paprika
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon basil
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon dried mustard
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon parsley
- 3⁄4 teaspoon savory
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon thyme
- 2 1⁄2 cups water
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Frank's red hot sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
directions
- Pour water, Worcestershire, Red Hot Sauce and all dry ingredients (first 13) in saucepan and bring to a boil. Reduce heat and simmer 3 minutes.
- Remove bay leaf.
- Mix cornstarch with 2 tbsp water; stir into sauce.
- Cook, stirring constantly until sauce thickens.
- Whisk in vegetable oil.
- Makes about 3 cups.
Questions & Replies
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Reviews
-
I just used up my last Chalet sauce packet last week, so I was so happy to find your recipe! I realized as I was making it that I didn't have any savory, but it was still delicious and I'll be making it again. No need to fill up my suitcase full of sauce packets anymore! :)
-
This was ok once I made a few tweaks. It was far far too salty as written. Inedible. Maybe it was the bouillon I used. I ended up adding more water, a bit of vinegar and a couple pinches of brown sugar. -
SO GOOD!
