Poha wine sauce for Lamb

Yield 50 servings

Poha Sauce

Demi-glace

2 bottles merlot wine

2 bottles balsamic vinegar

3 bottles poha jam

fresh poha berries

salt and fresh ground pepper to taste

In a saucepan, combine merlot and balsamic vinegar. Reduce to a thick consistency.

In separate saucepan reduce demi-glace by 1/2.

Combine the two reductions in one saucepan and slowly add poha jam. Use salt and pepper to adjust to desired taste. Strain through chinois.

Fresh berries used as garnish.