Bea's Version of Swiss Chalet Dipping Sauce
photo by ScrappieDoo
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 14.79 ml dehydrated tomato soup mix
- 36.97 ml dehydrated chicken soup base
- 1 bay leaf
- 7.39 ml paprika
- 2.46 ml sugar
- 1.23 ml basil
- 2.46 ml ground ginger
- 1.23 ml dried mustard
- 1.23 ml onion powder
- 1.23 ml parsley
- 3.69 ml savory
- 2.46 ml allspice
- 1.23 ml thyme
- 591.47 ml water
- 4.92 ml Worcestershire sauce
- 1.23 ml Frank's red hot sauce
- 29.58 ml cornstarch
- 29.58 ml water
- 14.79 ml vegetable oil
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!