Could this finally be the long-kept secret recipe of the Swiss Chalet sauce?! I was sure it was just ground beaks and claws

3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 tsp paprika
1 tsp white sugar
1/4 tsp. dried basil
1/4 tsp. parsley
1/4 tsp. poultry seasoning
1/4 tsp. thyme
1/4 tsp. ground ginger
1/4 tsp. dried mustard
1/4 tsp. onion powder
1 bay leaf
3/4 tsp Worcestershire sauce
6 drops Tabasco sauce
2 tsp lemon juice
1 tbsp cornstarch
1 tbsp water
1 tbsp vegetable oil

Pour water and tomato juice into a 1 1/2 qt. saucepan.
Add all but the last 4 .
Stir with a whisk thoroughly mixing .
Bring to a boil, then reduce heat and simmer 5 minutes.
Remove bay leaf; stir in lemon juice.
Mix cornstarch with 1 tbsp water; stir into sauce.
Cook, stirring constantly until sauce thickens.
Whisk in vegetable oil.
Makes about 3 cups.