Swiss Chalet BBQ Sauce

3 cups water
1/4 cup tomato juice
1 chicken bouillon cube
1 1/2 teaspoon paprika
1 teaspoon sugar, granulated
3/4 teaspoon salt
1/4 teaspoon basil, dried
1/4 teaspoon parsley
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 bay leaf
3/4 teaspoon Worcestershire sauce
6 drops tabasco sauce
2 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water

1 tablespoon vegetable oil

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

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