Guadalajara Sauce

3 cups water
1 cube Knorr Chicken Bouillon
6 tablespoons Las Palmas Red Chile Sauce
1/3 stick butter
6 tablespoons corn starch

Boil water, add chicken bouillon and butter.  Add Red Chile Sauce.  Dissolve corn starch in a little water and whisk into other ingredients.  Simmer for a few minutes.