Makes a large amount approximately 1 pint. In a medium sized bowl add the brown mustard, sugar syrup, rice wine vinegar and soy sauce. It it seems too thick, simply add more vinegar. Enough to share with a friend. Add vinegar in 1/4 cup intervals so it is easier to incorporate. Best flavor if left overnight before using. You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. Cook until thick. 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. Next day mix thoroughly with eggs, sugar and salt in top of double boiler. https://www.allrecipes.com/recipe/223488/chinese-restaurant-style-hot-mustard 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. Serve after a few days. I use a wisk. It will thicken up in the frig. Cool then add mayonnaise. 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. Place in refrigerator and stir couple times a day. Mix mustard and vinegar together and let set overnight.