Yield: 1 Servings
|¼ cup||Tomato juice|
|1||Chicken bouillon cube|
|1 teaspoon||Sugar, granulated Salt|
|¼ teaspoon||Basil, dried|
|¼ teaspoon||Poultry seasoning|
|¼ teaspoon||Ginger, ground|
|¼ teaspoon||Dry mustard|
|¼ teaspoon||Onion powder|
|¾ teaspoon||Worcestershire sauce|
|6 drops||Tabasco sauce|
|2 teaspoons||Lemon juice|
|1 tablespoon||Cornstarch Water|
|1 tablespoon||Vegetable oil|
"This recipe..appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe." Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants.
This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.
Pour cups of water and tomato juice into 1½ 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