Meanwhile, heat remaining 2 tsp. oil in a small saucepan over medium. Add ginger and turmeric and cook, stirring, until fragrant and ginger is slightly softened, about 1 minute. Add honey, butter, red pepper flakes (add more for extra heat), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and whisk until emulsified, about 1 minute. Increase heat to medium-high, whisk in lemon juice (mixture will bubble up quite a bit, then settle). Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 2 minutes. Remove sauce from heat.
Meanwhile, heat remaining 2 tsp. oil in a small saucepan over medium. Add ginger and turmeric and cook, stirring, until fragrant and ginger is slightly softened, about 1 minute. Add honey, butter, red pepper flakes (add more for extra heat), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and whisk until emulsified, about 1 minute. Increase heat to medium-high, whisk in lemon juice (mixture will bubble up quite a bit, then settle). Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 2 minutes. Remove sauce from heat.