Bea's Version of Swiss Chalet Dipping Sauce

Description: Same as with my Recipe #415018, I have been playing around with spice combinations to best match the "Swiss Chalet" Dipping Sauce Flavours. I think I am finaly close enough to stop experimenting. I serve this of course with my Recipe #415018 to dip the chicken in or dunk your side bread roll in. The list of ingredients might seem a bit intimidating, but, it is just spices and herbs........ Hope you enjoy these as much as I do.

Ingredients:

• 1 tablespoon dehydrated tomato soup mix
• 2 1/2 tablespoons dehydrated chicken soup base
• 1 bay leaf
• 1 1/2 teaspoons paprika
• 1/2 teaspoon sugar
• 1/4 teaspoon basil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon dried mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley
• 3/4 teaspoon savory
• 1/2 teaspoon allspice
• 1/4 teaspoon thyme
• 2 1/2 cups water
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Frank's red hot sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil

Steps:

1. Pour water, Worcestershire, Red Hot Sauce and all dry ingredients (first 13) in saucepan and bring to a boil. Reduce heat and simmer 3 minutes.
2. Remove bay leaf.
3. Mix cornstarch with 2 tbsp water; stir into sauce.
4. Cook, stirring constantly until sauce thickens.
5. Whisk in vegetable oil.
6. Makes about 3 cups.