Yoo-hoo- members on the northern US border...

[perc-o-prince]

Hey there,

I was checking for Swiss Chalet dipping sauce on Amazon and eBay and it seems to sell for about $3 a packet after shipping. I looked for it when I was in Buffalo early this week, and couldn't find it.

Do stores sell it? If so, how much is it? I won't mind paying the $3/pack if it's in line and not an online 'you-don't-think-you-can-get-it-anywhere-else-so there' price! LOL!

Chuck

 

[bellalaundry]

Mmmmmmmm

That stuff is good! Easily found in any Canadian grocery store. Three dollars is not a crazy price.

Have you been to Swiss Chalet restaurant?

Guy

 

[launderess]

As I live and breathe

Hello Guy!

Was just thinking about you the other day, and here you pop in; just like Endora. *LOL*

Hope you are well and good to see you posting again.

 

[launderess]

You can always take a page from our grandmothers and mothers

That is make your own from pan drippings after roasting a chicken. It is all that chicken fat which gives the sauce flavor.

https://northernnester.com/copycat-swiss-chalet-sauce/

https://buffalonews.com/2013/05/14/...g-sauce-revealed-your-grandma-knew-all-along/

Don't know about in USA, but Walmart shops in Canada carry those packets of Swiss Chalet gravy mixes.

 

[perc-o-prince]

Hey Guy,

Yes, I've been there once... or a hundred times!! I lived in Buffalo until 1987 and the one on Niagara Falls Blvd was my go-to for birthday dinner. We'd also go there just to go out. After moving to MA Rich and I went there with a friend from Bflo when we'd go that way to visit, and I'd bring home a quart or more of the sauce. Shame about the closing. The sauce IS incredible, though! Always get a spare bowl because the fries and roll get dipped too! I remember when they introduced ribs, thinking the rib sauce would be just as good- pass!

Launderess, I've seen the copy-cat recipes and have been tempted to try them. I wonder... could sugar be used instead of xylitol, and cornstarch instead of xantham gum?

Chuck[this post was last edited: 9/16/2018-11:24]

 

[launderess]

Xanthan gum

Is used as a stabilizer and thickening agent; cornstarch or even flour (if one knows what one is doing), would both work fine IMHO. Our mothers, grandmothers, and generations of cooks/housewives/chefs have used various other natural substances like corn starch for thickening gravies/sauces.

As for xylitol, only "sauce" my mother ever added any sugar to was red for macaroni, and even then just a pinch (depending upon quality of tomatoes). Why a sweetener is added to chicken gravy is beyond me, but guess it keeps with trend of adding sugar to almost everything these days.