Bright yellow, spicy and earthy all at once, ground turmeric adds complexity to regular honey mustard sauce, balanced here with a splash of Worcestershire sauce and golden rum. While it’s a great dipping sauce for chicken tenders or anything coming off the grill, try it as a coating for chicken wings or grilled vegetables and as a marinade and grilling sauce for tofu or veggie burgers.
Bring the rum to a boil in a small saucepan and cook until reduced by half, about 2 to 2 ½ minutes. Stir in the remaining ingredients and bring to a simmer over medium-high heat. Reduce the heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, to marry flavors and thicken slightly, about 10 minutes.
Remove the pan from the heat and let the sauce cool completely. Transfer the sauce to an airtight container and refrigerate at least 8 hours before serving.
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