*Swiss Chalet Copycat BBQ Sauce*
Makes about 750ml (3 1/4 cups) I make this whenever I get homesick for Swiss Chalet Chicken. This is a recipe which appeared in the Toronto Star many years ago. It is delicious. It is recommended that you use 1/3 of the sauce to baste the chicken with while cooking and the remainder for dipping at the table. From my Big Blue Binder.It looks like a lot of ingredients, but if you assemble it ahead of time the sauce goes together very quickly. 710ml water (3 cups) 60ml tomato juice (1/4 cup) 1 chicken stock pot (cube) 1 1/2 tsp paprika 1 TBS granulated sugar 3/4 tsp salt 1/4 tsp dried basil 1/4 tsp parsley flakes 1/4 tsp dried thyme 1/4 tsp ground ginger 1/4 tsp mustard powder 1/4 tsp onion powder
1/8 tsp dried sage 1/8 tsp dried marjoram pinch ground nutmeg 1 bay leaf, broken 3/4 tsp Worcestershire sauce 6 drops Tabasco hot pepper sauce 2 tsp lemon juice 1 1/2 TBS cornflour (corn starch) 1 1/2 TBS water 1 TBS butter Measure the water and tomato juice into a medium saucepan. Add the stock pot. Mix together the sugar, salt, basil, parsley, thyme, ginger, mustard powder, onion powder, sage, marjoram and nutmeg. Whisk this into the saucepan along with the Worcestershire sauce and Tabasco. Add the Bay leaf. Bring to the boil, whisking constantly to combine, then reduce to a simmer and simmer over medium low heat for about 5 minutes. Whisk together the cornflour and water. Remove the bayleaf from the sauce and then stir in the lemon juice. Whisk in the cornflour mixture, whisking constantly, for several minutes until the mixture boils and thickens. Whisk in the butter. Cook for a further two minutes. Taste and adjust seasoning as required. Store any leftovers, covered, in the refrigerator. |