Bea'S Version Of Swiss Chalet Dipping Sauce - cooking recipe

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

Preparation

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.
Remove bay leaf.
Mix cornstarch with 2 tbsp water; stir into sauce.
Cook, stirring constantly until sauce thickens.
Whisk in vegetable oil.
Makes about 3 cups.