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