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Wednesday, October 1, 2008

ROAST CHICKEN DIPPING SAUCE

This recipe is delicious and it closely resembles the sauce served with delectable roast chicken meals at the famous and very popular Swiss Chalet restaurants in Canada.

1 cup water
1/3 cup V8 tomato juice
1 tbsp instant chicken stock mix
1 tbsp prepared mustard
1 tbsp olive oil
2 tsp lemon juice
2 tsp Splenda Granular
1 1/2 tsp paprika
1 tsp spicy spaghetti seasoning (or basil or Italian herbs)
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp onion salt
1/4 tsp Tabasco Sauce, OR Frank's Red Hot Sauce
1 1/2 tsp Thickening Agent (my recipe), OR Xanthan gum

In blender, combine some of the water with Thickening Agent of choice and in saucepan, combine the rest of the water, blended mixture, tomato juice, instant chicken stock mix, mustard, olive oil, lemon juice, Splenda Granular, paprika, spicy spaghetti seasoning (or use basil or Italian herbs), Worcestershire sauce, salt, onion salt and Tabasco Sauce or Frank's Red Hot Sauce. Over medium heat, heat sauce until thickened. Add a little extra thickener, if necessary, but not too much, or it will spoil the consistency.

Yield: 3 1/3 cups, 1/3 cup per serving
16.8 calories, 0.2 g protein, 1.5 g fat, 0.7 g carbs