Swiss Chalet Dipping Sauce – Copycat Recipe

In Canada, Swiss Chalet restaurants are a staple.  I can’t think of anyone who has not eaten there.  And I think the main reason for the return customers, some to the point of obsessions, is their dipping sauce.  It is flipping awesome.

I usually buy the dry packets, like you buy gravy mix, for when we want the dipping sauce.  I will cook up a Crock Pot Rotisserie chicken, make some fries in the air fryer and make a package of the dipping sauce and we have what we like to call “Sandie Chalet” for dinner lol.

I took a whole chicken out to cook for dinner the other night, only to find I had none of the premade sauce mix.  I thought I would try to make some.  I looked at a whole bunch of recipes and made my own take on it with what I knew I had on hand.  While it was a little bit tangier than the package or restaurant sauce but I think if I use a little less vinegar than the 2 tbsp. I used, it will be perfect!!!



Here are the ingredients I used to make the dipping sauce.


I put all of the ingredients, except for the corn starch and water, into a medium saucepan and whisked it together.


Over medium high heat, I brought the mixture to a boil and then lowered the heat to medium low and let it simmer for about 15 minutes.

Note: I only had whole allspice so I just added 6 allspice “balls” to the mixture and just had to remove them once the boiling stage was done.

Next I mixed together the corn starch and cold water in a small bowl and added it to the saucepan and let it simmer for another 5 minutes or so, until it thickened.


Then I poured it into little bowls for us to have with our “Sandie Chalet” lol!



Swiss Chalet Dipping Sauce – Copycat Recipe

Preparation Time: 5 minutes  Cooking Time: 20 – 25 minutes  Servings: about 2 cups


  • 2 cups chicken broth
  • 1 – 2 tbsp. vinegar
  • 3 tbsp. ketchup
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ginger
  • 1/2 tsp. basil
  • 6 allspice balls, or 1/2 tsp. ground allspice
  • 1/2 tsp. buffalo sauce
  • 1/2 tsp. Worcestershire sauce
  • 3 tsp. corn starch
  • 3 tsp. cold water


  1. Place all ingredients in a medium saucepan, except for corn starch and water, and whisk together.
  2. Bring mixture to  boil over medium high heat.
  3. Lower heat to medium low and let mixture simmer for 15 minutes.
  4. Remove allspice balls (if using).  Mix together corn starch and cold water and add to saucepan.
  5. Return to medium low heat and let simmer an additional 5 minutes or so until it has thickened.
  6. Serve with your favourite chicken recipe and French fries!

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