Swiss Chalet BBQ Sauce

3 cups water

1/4 cup tomato juice

1 chicken bouillon cube

1 1/2 teaspoon paprika

1 teaspoon white sugar

1/4 teaspoon dried basil

1/4 teaspoon parsley

1/4 teaspoon poultry seasoning

1/4 teaspoon thyme

1/4 teaspoon ground ginger

1/4 teaspoon dried mustard

1/4 teaspoon onion powder

1 bay leaf

3/4 teaspoon Worcestershire sauce

6 drops Tabasco sauce

2 teaspoon lemon juice

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon vegetable oil



Pour water and tomato juice into a 1 1/2 quart saucepan. Add all but the last 4 . Stir with a whisk thoroughly mixing . Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf; stir in lemon juice. Mix cornstarch with 1 tablespoon water; stir into sauce. Cook, stirring constantly until sauce thickens. Whisk in vegetable oil. Make about 3 cups.

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