1 tablesppon hemp oil (or coconut oil)
2 tablespoons minced shallots
2 cloves garlic minced
½ cup pomegranate juice
1 cup vegetable stock
2 teaspoons Dijon mustard
1 teaspoon cold Earth Balance buttery spread (or butter)
2 tablespoons pomegranate seeds for garnish (optional)
Heat oil in skillet on the stove over medium heat. Add the shallots and garlic and cook until shallots start to soften. Add the pomegranate juice and stock and turn the heat up to high. Simmer until the sauce is reduced by half and slightly thickened, about 5 minutes. Lower the heat and whisk in the mustard and Earth Balance buttery spread. Season the sauce to taste with salt and pepper.
Serve sauce over chicken or steaks.