Swiss Chalet Secret Sauce Copycat Recipe

Swiss Chalet is more than just a restaurant, it is a Canadian institution. Every Canadian has been to Swiss Chalet, and these restaurants are packed, many times of the week all over the country, especially for Sunday lunch. One popular tradition is to go to Swiss Chalet after church, for what is coined ‘Christian Chicken’.

There are many great things to order at Swiss Chalet, but the most popular is their quarter chicken dinner. Delicious rotisserie chicken, crispy fries, a bun and their famous dipping sauce. The Swiss Chalet dipping sauce is easily the most popular item at Swiss Chalet. A great mix of spices with a nice tang, this dipping sauce is great for the chicken, fries and even the bun. You can purchase packets of the mix to make the sauce at home, but I wanted to try and make my own version of the sauce.

Swiss Chalet Sauce Copycat Recipe Pinterest

This copycat recipe is quite simple to make and it is pretty darn close to the original Swiss Chalet sauce. It has the perfect colour, the spices are similar to the restaurant version, and the vinegar matches the tang. Everyone in the family loved the sauce and said it was surprisingly close to the Swiss Chalet original.

Swiss Chalet Sauce Copycat Recipe-2

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4.38 from 8 votes

Swiss Chalet Secret Sauce Copycat Recipe

Simple to make copycat recipe for Swiss Chalet dipping sauce. Perfect for rotisserie chicken, french fries and more. Make it right at home.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Author Steve Cylka


  • 2 cups chicken broth
  • 2 tbsp vinegar
  • 2 tsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 2 tbsp corn starch
  • 2 tbsp water


  • Whisk together all the ingredients in a saucepan, except the corn starch and 2 tbsp water.
  • Bring the sauce to a low boil. Lower heat and simmer for 5-10 minutes.
  • Make a slurry by mixing together the corn starch and 2 tbsp water. Whisk the slurry into the sauce to thicken.
  • Serve warm.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Yay! I love their sauce!
    And funny I just received their flyer today making me think of the sauce.
    Good job Steve

  2. Awesome! Living in BC Swiss Chalet can be hard to find at times. Not as popular here as in Ontario.

  3. Can’t wait to try this recipe!! I love Swiss Chalet gravy and it’s not available in Arizona so thank you!!!

  4. Same here! Get packs in mail from Canada, yah?,

  5. I mean I’m from AZ, too!

  6. I am buying the packs all the time amd havong them sent here to Honduras.. Gets a bit expensive.. Will make this sauce this week and try it in my bar for a chicken wing dip!!! If it works I will put it on the menu!!!


  7. grew up on this stuff, can’t wait to try that there are no swiss chalet in arizona.

  8. amazing recipe

  9. Delicious! I’ve never had the Swiss Chalet original sauce, but this recipe was easy to make and tasted great with my store-bought rotisserie chicken. Thank you to recipe author Steve Cylka!

  10. Any chance of getting a recipe for Swiss Chalet barbecue sauce? I like the regular sauce but I LOVE the barbecue sauce. Thanks!!!

  11. Do you marinade the chicken in this sauce before cooking and then use the rest for dipping? Thank you!

  12. OMG please send me the whole page

  13. I would love the barbeque recipie too! That was my favorite!!

  14. What kind of vinegar works best for this recipe?

  15. Have’t tried yet but looking forward to it. Sounds like it would be pretty close – just had a pkg. sc gravy – very expensive

  16. What kind of hot sauce works best?

  17. Made a double batch and it didn’t smell or taste anything like Swiss Chalet, sorry to say. Guess I will stick with traveling over the border to Canada or order packages online to satisfy my Swiss Chalet fix.

  18. Really like this. Thanks for your efforts.

    Sriracha works as well. Predominat flavour for me there is garlic and since this recipe already has garlic in it, it works well. Use the recommended amount.

  19. I tried this recipe and it is still on the stove now. Something, and I just don’t know what… is missing…. I can’t place my finger on it though…. It’ll have to do for tonight, but no going to use it again… 🙁

  20. I made this and didn’t like it, I didn’t like the vinegar in it. I think I would try it again without the vinegar and maybe add some ginger, there is some kind of spice in their sauce, maybe nutmeg too.

  21. I just made the Swiss Chalet sauce, and it is ALMOST exactly like the restaurant’s. I will definitely use this recipe again, but I will cut back a little on the vinegar. Maybe use 1.5 TBL. It seemed a little too tangy, but still very good.

  22. Swiss chalet, for some reason i was just thinking of swiss chalet! and whats strang is i have not had it for over 20 yrs since i moved to florida from Scarborough Ontario. It was nice to see the article about the sauce, i am going to make the sauce and hopfully it will bring back some good memories.

  23. I used ketchup instead of tomoto paste and still added sugar but it’s too sweet, how can I fix this?

  24. Rumour is Swiss chalet puts mint in their sauce. That might be what’s missing.

  25. I know what the missing ingredient is! It’s cinnamon, just a dash.

  26. Pretty much the same… except ..I lay off the vinegar and worshsire. Then place the vinegar, tomato, sugar and salt with ketchup. A little cilantro doesn’t hurt.

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