The thin, savoury, lightly spiced dipping sauce that arrives with a rotisserie chicken dinner: chicken broth, tomato paste, paprika and a little ginger, thickened just enough to cling to fries. This is our at-home take on it, and it is at its best with chicken made from our Swiss Chalet chicken marinade.
The short version
- Base: chicken broth with tomato paste, vinegar and Worcestershire.
- Spice: paprika, ginger, basil, oregano, onion and garlic powder, and a dash of hot sauce.
- Texture: a quick cornstarch slurry, so it stays thin and pourable rather than gravy-thick.
- Make ahead: the flavour is better after a night in the fridge.
💡 Chef's tip
Add the cornstarch slurry a little at a time. Too much turns it into gravy, and it should still run off a fry.
Swaps
- Chicken broth → low-sodium broth (then taste before adding the full amount of salt).
- White vinegar → rice vinegar for a softer tang.
- Hot sauce → leave it out for a milder, kid-friendly version.
Nutrition per serving (estimate)
- Serving size: 1/4 cup
- Calories: 15 calories
- Protein: 0.5 g
- Carbohydrates: 3 g
- Fat: 0 g
- Sodium: 370 mg
Estimated from the ingredient amounts, assuming regular (not low-sodium) chicken broth and 8 servings. These are not Swiss Chalet's published figures.
Storage and reheating
Fridge: airtight container, up to 1 week.
Freezer: up to 3 months. Thaw fully.
Reheat: gently over low heat, whisking, with a splash of water if it has thickened.
Frequently asked questions
-
What is Swiss Chalet sauce made of?
Swiss Chalet does not publish a recipe, so this is a copycat. It uses chicken broth, tomato paste, vinegar, paprika, ginger, herbs and a cornstarch thickener.
-
Is it supposed to be thick?
No. It should be thin and pourable, closer to a seasoned jus than a gravy.
-
What do I serve it with?
Roast or rotisserie chicken, fries and dinner rolls are the classic pairing.
Pairs with
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Ingredients
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Sauce
Thickener
Method
Sauce
- 1
Simmer the base
In a medium saucepan, whisk together the chicken broth, vinegar, tomato paste, paprika, sugar, salt, onion powder, garlic powder, ginger, basil, oregano, black pepper, Worcestershire sauce and hot sauce. Bring to a low boil over medium heat, then reduce the heat and simmer 5 to 10 minutes.
- 2
Thicken
Stir the cornstarch and cold water together into a smooth slurry. Whisk it into the simmering sauce and cook 1 to 2 minutes, until the sauce lightly coats the back of a spoon. It should stay thin and pourable, not gravy-thick.
- 3
Taste and serve
Taste and adjust the salt, vinegar and hot sauce. Serve warm with roast or rotisserie chicken, fries or dinner rolls. For the fullest flavour, make it a day ahead and reheat gently.
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