Close To Swiss Chalet Barbecue Sauce
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Ingredients
| 3 | cups | water | |
| 1/4 | cup | tomato juice | |
| 1 | each | chicken bouillon cube | |
| 1 1/2 | teaspoons | paprika | |
| 1 | teaspoon | sugar | granulated |
| 3/4 | teaspoon | salt | |
| 1/4 | teaspoon | basil | dried |
| 1/4 | teaspoon | parsley leaves | |
| 1/4 | teaspoon | poultry seasoning | |
| 1/4 | teaspoon | thyme | |
| 1/4 | teaspoon | ginger | ground |
| 1/4 | teaspoon | dry mustard | |
| 1/4 | teaspoon | onion powder | |
| 1 | each | bay leaf | |
| 3/4 | teaspoon | worcestershire sauce | |
| 6 | red hot pepper sauce (eg. Tabasco) | ||
| 2 | teaspoons | lemon juice | |
| 1 | tablespoon | cornstarch | |
| 1 | tablespoon | water | |
| 1 | tablespoon | 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 1 Tbsp water to smooth paste.
Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens.
Whisk in oil.
MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan
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Recipe Review
Greens with Roasted Corn and Pepper Salad
If you like creamy dressing, you will love this salad, the roasted corn and roasted pepper gave the salad some sweetness, sour cream added the creamy taste, after chiliing for 1 hour, all the flavor mixed very well, and served with the mixed greens, adding extra fresh taste to blance, I used aged shallot red wine vinegar, still quite tasty, definitely worth to make it again.
