Poha wine sauce for Lamb
Yield 50 servings
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.