Poha wine sauce for Lamb

Yield 50 servings



Poha Sauce



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. Reduceto a thick consistency.

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

Combine the two reductions in one saucepan and slowly addpoha jam. Use salt and pepper to adjust to desired taste. Strain throughchinois.

Fresh berries used as garnish.