Could this finally be the long-kept secret recipe of the Swiss Chalet sauce?! I was sure it was just ground beaks and claws 
3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 tsp paprika
1 tsp white sugar
1/4 tsp. dried basil
1/4 tsp. parsley
1/4 tsp. poultry seasoning
1/4 tsp. thyme
1/4 tsp. ground ginger
1/4 tsp. dried mustard
1/4 tsp. onion powder
1 bay leaf
3/4 tsp Worcestershire sauce
6 drops Tabasco sauce
2 tsp lemon juice
1 tbsp cornstarch
1 tbsp water
1 tbsp vegetable oil
Pour water and tomato juice into a 1 1/2 qt. saucepan.
Add all but the last 4 .
Stir with a whisk thoroughly mixing .
Bring to a boil, then reduce heat and simmer 5 minutes.
Remove bay leaf; stir in lemon juice.
Mix cornstarch with 1 tbsp water; stir into sauce.
Cook, stirring constantly until sauce thickens.
Whisk in vegetable oil.
Makes about 3 cups.
Have you tried it? I’ve seen the ingredients list on the dried packets you just add water to, and there’s a lot of stuff in there that ain’t here. (That’s a good thing, for the record.)
If this works… I’m gonna make VATS of the stuff.
I haven’t tried it yet. I’m afraid of what I might do to myself with access to unlimited amounts of sauce
Ha! Me too. Swiss Chalet is one my favourite places to eat, but I always make sure I am with people who won’t be disgusted by my glutenous display. I always ask for two and dip everything on my plate in it.
I work at swiss chalet in Richmond Hill, Ontario and we get the stuff in powder and just mix it with boiling waterr.
I just made it. It’s pretty close. I needed to add a little extra corn starch (1tbs) and I thought that there was maybe a little too much lemon juice but otherwise very very good.
Wow! Thanks!
I’m craving this sauce but feel awful after eating stuff with msg and yeast extracts, so thank you so much for this option!!
I tried it, leaving out the bouillon cube and poultry seasoning for MSG reason above, and it still works. Maybe I’ll use real chicken stock next time instead of water to make up the chicken flavour.