Recipe(tried): Chicken Tonight Country French RECIPE!!!!

IF ANYONE TRIES THIS OR MODIFIES IT FOR BETTER SUCCESS, PLEASE LET ME KNOW.

Based on a comparison of the UK ingredient list (that gives some % of ingredients) and the US ingredient list I had off an old jar, here is what I came up with and I am SO EXCITED!!!! It has the same ingredients as the US version, but based on the UK percentages by weight--ie I initially weighed all ingredients.

It takes what was a great convenience food and makes it INconvenient--but, making from scratch is our only option at this point. (I'm still emailing Ragu from time to time!)

I started to make 1 recipe, but it was too salty, so I doubled everything but the package of Knorr, so what is listed below is for more than 2 quarts of sauce. You could easily half the recipe.

CHICKEN TONIGHT COUNTRY FRENCH
(copycat recipe)

6 cups water
1 1/2 cups Chablis white wine (I used a very cheap wine)
1/2 cup heavy (whipping) cream
1 cup vegetable oil
1 cup cornstarch
3 Tablespoons Karo light corn syrup
2 egg yolks
1 package Knorr Vegetable mix
4 Tablespoons dried onion flakes
1 Tablespoon onion powder
4 Tablespoons garlic powder
4 Tablespoons dill weed
1 1/2 cups of chopped baby carrots
1 to 1 1/3 cups of chopped fresh mushrooms
add salt to taste, my calculations were OFF for salt and my first attempt was far too salty!

Add all ingredients except for mushrooms and carrots into a 2 quart container. Seal tightly. (2 qt mason jar worked well). Shake vigorously. Mix will separate quickly, so once thoroughly mixed, immediately put in saucepan and add mushrooms and carrots. Stir frequently over medium heat, as the cornstarch will tend to settle out until the mixture has thickened. The sauce will thicken quickly, but simmer until carrots and mushrooms are soft.

If you make 1/2 recipe, omit the onion powder and onion flakes and half all other ingredients.