Bea'S Version Of Swiss Chalet Dipping Sauce

• 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

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.

tomato soup mix, chicken soup base, bay leaf, paprika, sugar, basil, ground ginger, mustard, onion powder, parsley, allspice, thyme, water, worcestershire sauce, s red, cornstarch, water, vegetable oil

Taken from www.food.com/recipe/beas-version-of-swiss-chalet-dipping-sauce-415025 (may not work)