Add vinegar in 1/4 cup intervals so it is easier to incorporate. It will thicken up in the frig. In a medium sized bowl add the brown mustard, sugar syrup, rice wine vinegar and soy sauce. Set the bowl with the whisked ingredients on top of the pot. Using a whisk or a spoon stir vigorously until they are fully combined. Place in refrigerator and stir couple times a day. Makes a large amount approximately 1 pint. Serve after a few days. You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. I use a wisk. Next day mix thoroughly with eggs, sugar and salt in top of double boiler. Cool then add mayonnaise. Gently cook the mustard Fill a deep pot with 1 inch of water, bring to a boil, then reduce the heat to maintain a simmer. 2. Best flavor if left overnight before using. Mix mustard and vinegar together and let set overnight. Enough to share with a friend. Add the yellow mustard powder and turmeric to the bowl with your wet ingredients and again stir until combined, repeat this process with the sugar and Cayenne pepper. It it seems too thick, simply add more vinegar. https://www.allrecipes.com/recipe/223488/chinese-restaurant-style-hot-mustard Cook until thick.