½ cup = 1 Carbohydrate Block
½ cup tomato puree
1/3 cup onion, finely diced
1 teaspoon dried parsley flakes
Salt and pepper to taste
1 tablespoon red wine
2 teaspoons garlic, chopped
1/8 teaspoon dried oregano
11 teaspoons cornstarch
3 cups strong beef stock
1/8 teaspoon Worcestershire sauce
Combine all ingredients in a small saucepan to form a sauce. (Mix corn starch with a little cold water to dissolve it before adding to saucepan.) Heat sauce to a simmer, constantly stirring with a whip until mixture thickens. Transfer sauce mixture to a storage container, let cool, and refrigerate.
*Note: Each ¾ cup of Zoned Espagnol (Brown) Sauce contains 1 Carbohydrate Zone Block. There are no Protein or Fat Blocks in this sauce recipe. This recipe is used as a component in other Zone Recipes.
**Note: This sauce may be refrigerated for up to 5 days, or if you prefer the sauce may be frozen and defrosted for later use. Although the sauce is freeze-thaw stable, after sauce has been frozen and defrosted it may need to be stirred to reincorporate the small amount of moisture that forms on the sauce during the freezing and thawing process.