Bea'S Version Of Swiss Chalet Dipping Sauce

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.

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Nutrient	Quantity
Total fats	14.1575 g
Protein	0.7037 g
Carbohydrates	21.2897 g
Energy	207.3065 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0184 g
Water	600.3255 g
Aspartic acid	0.1092 g
Calcium, Ca	84.5208 mg
Lutein + zeaxanthin	697.0224 g
Fiber, total dietary	1.7155 g
Fatty acids, total saturated 22:0	0.0019 g
Carotene, beta	938.6809 g
Niacin	0.4354 mg
Vitamin A, RAE	88.3283 g
Arginine	0.0454 g
Riboflavin	0.0529 mg
Tocopherol, beta	0.0121 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0157 g
Fatty acids, total saturated 20:1	0.001 g
Glutamic acid	0.102 g
Sodium, Na	72.7979 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0026 g
Total lipid (fat)	14.1575 g
Manganese, Mn	0.109 mg
Fructose	0.2415 g
Proline	0.0889 g
Fatty acids, total saturated 16:0	1.1612 g
Fatty acids, total saturated 8:0	0.449 g
Sucrose	2.3325 g
Choline, total	2.6097 mg
Sugars, total	3.2705 g
Serine	0.0247 g
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	0.412 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.0836 mg
Selenium, Se	0.8157 g
Ash	0.9101 g
Fatty acids, total saturated 18:1 undifferentiated	1.6183 g
Pantothenic acid	0.0961 mg
Phenylalanine	0.026 g
Copper, Cu	0.0997 mg
Betaine	0.2482 mg
Thiamin	0.02 mg
Retinol	0.0567 g
Methionine	0.0087 g
Iron, Fe	1.2759 mg
Carbohydrate, by difference	21.2897 g
Phosphorus, P	20.3676 mg
Folate, total	3.73 g
Tocopherol, gamma	0.1245 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Alanine	0.0274 g
Valine	0.0312 g
Fatty acids, total saturated 18:2 undifferentiated	0.4993 g
Glycine	0.0311 g
Carotene, alpha	20.6134 g
Glucose (dextrose)	0.0951 g
Fatty acids, total saturated 14:0	2.2368 g
Zinc, Zn	0.2172 mg
Isoleucine	0.0238 g
Tocopherol, delta	0.0086 mg
Fatty acids, total saturated 12:0	6.3948 g
Fatty acids, total polyunsaturated	0.5178 g
Tocotrienol, gamma	0.0031 mg
Leucine	0.041 g
Tocotrienol, alpha	0.1365 mg
Vitamin A, IU	1765.1657 IU
Folate, DFE	3.73 g
Tryptophan	0.0035 g
Vitamin C, total ascorbic acid	2.3102 mg
Phytosterols	20.2246 mg
Galactose	0.0094 g
Fatty acids, total polyunsaturated 18:1 c	0.0565 g
Fatty acids, total saturated 20:0	0.0018 g
Fatty acids, total saturated 6:0	0.0272 g
Tyrosine	0.0162 g
Vitamin K (phylloquinone)	13.0038 g
Fatty acids, total saturated	11.1881 g
Histidine	0.0115 g
Fatty acids, total monounsaturated	1.6221 g
Threonine	0.0204 g
Folate, food	3.73 g
Cryptoxanthin, beta	213.8053 g
Vitamin E (alpha-tocopherol)	1.5408 mg
Magnesium, Mg	22.355 mg
Lysine	0.0294 g
Potassium, K	149.839 mg
Cystine	0.0096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Onion powder	0.25 teaspoon	2.046	0.4747	0.0062
Bay leaf	1	0	0	0
Paprika	1.5 1/2	9.729	1.8627	0.4447
Parsley	0.25 teaspoon	0.1125	0.0198	0.0025
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
Mustard	0.25 teaspoon	0.0787	0.0136	0.0012
Cornstarch	2 tablespoons	60.96	14.6032	0.008
Water	2.5 cups	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
savory	0.75 teaspoon	0	0	0
thyme	0.25 teaspoon	0.202	0.0489	0.0034
allspice	0.5 teaspoon	2.4985	0.6851	0.0826
chicken soup base	2.5 tablespoons	0	0	0
frank red sauce	0.25 teaspoon	0	0	0
tomato soup mix	1 tablespoon	0	0	0