@CHRONICWEBUSER it is so amazingly simple. its essentially however many types of mustard seeds you want (diff seeds diff flavors) in vinegar on your counter for a couple days to ferment and then you let it sit in the fridge for a bit longer the more it sits the less bitter and then season with whatever. I made a Japanese curry mustard for katsu sandwiches :)
Moutarde de Meaux - Fireman's Mustard - Moutarde des Pompiers Pommery There is hot mustard and then there is 𝕳𝕺𝕿 𝕸𝖀𝕾𝕿𝕬𝕽𝕯 Not hot in a wasabi/horseradish (gustatory heat) way, rather this is an extremely high quality hot pepper-infused Dijon this stuff goes insaneo if you made deviled eggs- or deviled anything- with this it would be ”fire” as the children say