Name: Golden Honey Mustard Sauce With Rum and Turmeric Recipe
Total time: 20 min
Yield: Makes 2 1/2 cups
Ingredients: 2/3 cup gold rum; 2/3 cup prepared yellow mustard; 2/3 cup Dijon mustard; 2/3 cup honey; 1/3 cup apple cider vinegar; 3 tablespoons packed light brown sugar; 2 teaspoons Worcestershire sauce; 1/2 teaspoon ground turmeric; 1/2 teaspoon Diamond Crystal kosher salt

Print RecipePrint Recipe

By Ben Mims

June 25, 2021

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.

Read More Read Less

⅔ cup gold rum

⅔ cup prepared yellow mustard

⅔ cup Dijon mustard

⅔ cup honey

⅓ cup apple cider vinegar

3 tablespoons packed light brown sugar

2 teaspoons Worcestershire sauce

½ teaspoon ground turmeric

½ teaspoon Diamond Crystal kosher salt

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.

Make Ahead:

Refrigerate the sauce in an airtight container for up to 1 month.

Ben Mims

Ben Mims is a former cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.