Swiss Chalet Sauce made with broth, butter and a large number of seasonings is the winner of my heart. I use this sauce for multiple purposes. I use it as a seasoning sauce while cooking and also use it as a dressing at the top of my appetizers.
Serving this sauce as a dip is my favorite thing as it makes my snack time deliciously amazing and I adore every bit of the time when I decided to make this sauce.
INGREDIENTS
- 3 cups chicken broth
- 4 tablespoon butter
- 1 tablespoon white vinegar
- 3 tablespoon corn starch
- 1/2 tablespoon salt
- 1 1/2 tablespoon garlic powder
- 3/4 tablespoon dried sage
- 1/4 cup tomato juice
- 1 1/2 tablespoon onion powder
- 1 1/2 tablespoon paprika
- 1/4 tablespoon Thyme
- 1 Bay leaf
- 1/4 tablespoon ginger powder
- 1/2 tablespoon dried summer savory
- 1/4 tablespoon Mustard powder
Method to make the Swiss Chalet Sauce
- The first step is to melt the butter in our cooking pan and then in this melted butter add the corn starch and continue stirring the mixture.
- Once stirred enough and the corn flour is completely dissolved in the butter, you should pour the chicken broth into the mixture.
- Let the chicken broth simmer for some time with the butter and cornstarch and wait for the mixture to get thickened a little.
- Simmer while keeping the heat medium and then you must add all the other ingredients including the onion powder, garlic powder, and ginger powder.
- In the next step, add the paprika, thyme, salt, and mustard powder. Stir well.
- Pour the tomato juice into it and then add the dried summer savory.
- In the end, add you must add the dried sage and bay leaves.
- Simmer while constantly stirring to get the desired consistent sauce.
- Once you have reaches the final point, you must dispose of the bay leaves, before serving the sauce.
- Serve after some time of air cooling.
FAQs?
Do we add flour to the Swiss Chalet Sauce?
No, we do not add any sort of flour to the Swiss Chalet sauce. It is made in chicken broth and is a thick creamy sauce with several flavored seasonings dissolved in it.
Why do we use butter instead of oil?
We use butter for simmering our ingredients in it instead of oil because we need a creamy sauce and butter is the one ingredient that fills the sauce with the required creaminess. Oil has no purpose to be used in this recipe.
Swiss Chalet Sauce Recipe
Ingredients
- 3 cups chicken broth
- 4 tablespoon butter
- 1 tablespoon white vinegar
- 3 tablespoon corn starch
- 1/2 tablespoon salt
- 1 1/2 tablespoon garlic powder
- 3/4 tablespoon dried sage
- 1/4 cup tomato juice
- 1 1/2 tablespoon onion powder
- 1 1/2 tablespoon paprika
- 1/4 tablespoon Thyme
- 1 Bay leaf
- 1/4 tablespoon ginger powder
- 1/2 tablespoon dried summer savory
- 1/4 tablespoon Mustard powder
Instructions
- The first step is to melt the butter in our cooking pan and then in this melted butter add the corn starch and continue stirring the mixture.
- Once stirred enough and the corn flour is completely dissolved in the butter, you should pour the chicken broth into the mixture.
- Let the chicken broth simmer for some time with the butter and cornstarch and wait for the mixture to get thickened a little.
- Simmer while keeping the heat medium and then you must add all the other ingredients including the onion powder, garlic powder, and ginger powder.
- In the next step, add the paprika, thyme, salt, and mustard powder. Stir well.
- Pour the tomato juice into it and then add the dried summer savory.
- In the end, add you must add the dried sage and bay leaves.
- Simmer while constantly stirring to get the desired consistent sauce.
- Once you have reaches the final point, you must dispose of the bay leaves, before serving the sauce.
- Serve after some time of air cooling.
