Copycat Swiss Chalet BBQ Sauce

3 cup {711 g}

water

1/4 cup {61 g}

tomato juice

{3 g} 1

chicken bouillon cube

1 1/2 tsp {3.2 g}

paprika

1 TBL {12 g}

granulated sugar

3/4 tsp {4.5 g}

salt

1/4 tsp {0.4 g}

dried basil

1/4 tsp {0.3 g}

parsley

1/4 tsp {0.4 g}

poultry seasoning

1/4 tsp {0.4 g}

thyme

1/4 tsp {0.5 g}

ground ginger

1/4 tsp {0.8 g}

dry mustard

1/4 tsp {0.6 g}

onion powder

bay leaf

3/4 tsp {4.3 g}

Worcestershire sauce

drops Tabasco sauce

2 tsp {10 g}

lemon juice

1 1/2 TBL {12 g}

cornstarch

1 1/2 TBL {22 g}

water

1 TBL {14 g}

vegetable oil

Directions

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon

cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.

Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.

Mix cornstarch and water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.