Hi there, C! Glad to see you. I don't make Dijon, but do other things with mustard. It is the mustard that's hot. (Duh, but it can vary.) This is received knowledge since I'm used to trying for hotter: Cold water is supposed to preserve the heat in preparation, and warm dulls it. Acidic is supposed to mellow it, and stop it from losing its bite, both, so maybe the ver jus wasn't acidic enough?. Over time it should mellow. You can also just dilute it some. And, of course, the actual heat of the mustard is variable. That's all I know, and I'm sure Lars knows better, but I just wanted to say hi. I still make your buttermilk biscuits. ;)

Hey @plllog! i rarely post anymore. I have diluted with the Ver Jus. The original Dijon is made with it . I can try some of my best White Balsamic and see . It tastes wonderful but boy is it hot lol. Can only dilute so much. Also the ground whole dark seeds are the hottest so i cut back. will see if others post. take care and glad you like the biscuits! My DH makes them way too often! c

I will try everything you have suggested. thank you so much for chiming in.

Now for a couple questions. Do you only use yellow mustard powder or do you grind seeds and if you do grind do you use the dark or light or some of both .

Have you tried using white balsamic I have one we love . i use Ver Jus in lots of things so keep it in the fridge.

I saw others used sauerkraut juice. what is the reason?

Thank you so much @Lars c

Here is the list of ingredients that I use:

• 6 Tbsp brown mustard seeds
• 5 Tbsp yellow mustard seeds
• 1 Tbsp yellow mustard powder
• 2 Tbsp Kosher (or Sea) salt
• 1/4 cup Vinegar of Banyuls*
• 1/4 cup dry white wine or Verjus*
• 5 Tbsp sauerkraut juice (or dill pickle juice)

Combine mustard seeds together and process in Vitamix blender using dry container. This will only take a few seconds, but should be pulsed, if necessary to get contents thoroughly ground. Pour into bowl with mustard powder and salt, and stir to combine. Mix vinegar, wine (or Verjus), and sauerkraut juice in a one-cup measuring cup. Combine with mustard mixture and stir until completely mixed. Pour into a one pint jar with a lid and store for 4 days at room temperature or up to a week, for a milder flavor.

My note: this recipe comes out very thick, and so I thin it with Verjus if I make it with wine or thin it with wine if I make it with Verjus.

Brad's note: if you use cold liquid ingredients, the mustard will be spicier, but if you use warm liquids, it will be milder. Not sure if that is true.

*You can substitute other vinegars, such a white wine or cider vinegar, but the Banyuls vinegar approximates the flavor of Verjus, in case you do not have any. Some people prefer Verjus over wine.

The sauerkraut juice adds a nice flavor to the mustard, but brine can be used instead. White balsamic is a good vinegar to use, as it is similar to Verjus in flavor. I make my own sauerkraut, and so I always have sauerkraut juice on hand.

I have found that this recipe tends to be thicker than I want, and so I thin it out with white wine and/or sauerkraut juice after it has aged for at least a week.

Thank you Lars! i went looking about the sauerkraut juice and it is used to ferment the mustard. One video she demonstrates the process and the ”fiz” that develops. Have you experienced that? Is the 2 Tbsp of salt correct or 2 tsp? Thank you so much for taking the time to share . c

I was up this morning at 4am, my kitchen quiet time most weekends. (two days of pounding full roof replacement including skylights). All done.

Made two mustards and pickled mustard seeds.

Mustard seed is cheap. I have a few different brands and buy 1 pound bags for about 6-8$. But not all the same. Stick with one supplier for innitial testing. I have one white that expands almost 5 times its size and the others maybe 3. I know now what should be used for this and that. A dozen years now.

I also use Brad's recipes for many of his 'fermentations station' treats. The far end of my kitchen counter run is my morning coffee station and a 'fermentation station'. Krauts, kimchi, pickles, kombucha, hot sauces, vinegars, lip balms, bug sprays....and mustards, etc.

I did screw up. The mustard powder i used is "hot Asian'. oops. I did a stir an hour later and, wow. Nasal clearing. DH loves it so far but a bit much for me. The other i left out the 'hot' mustard powder. (though more horseradish than red hot pepper). Might mellow.

Only one recipe like Lar's i make by-the-book. Then always try new things as i see them.

This morning....

Try it, experiment, and find what you like. And it says 'hot' on my container, dud. (i missed that)

I never add much salt....maybe a tSp.

Yes, I add 2 Tablespoons, and sometimes a bit more. Mustard is used is fairly small quantities, and so only tiny amounts of salt are in one serving of mustard. The salt helps preserve the mustard, and I barely notice the salt when I taste the mustard.

I normally use low amounts of salt in recipes, but condiments are an exception, and I add large amounts (relatively) of salt when I make Habanero hot sauce, as this helps preserve it, and I only use drops of the sauce at a time.

I use Brad Leone's sauerkraut recipe, and it also has a fair amount of salt, which is always weighed and proportional to the amount of cabbage used. I also make kimchi and use Brad's recipe for that as well. I do not have a "fermentation station", but I do have fermentation lids that I use for sauerkraut and kimchi. I make refrigerator pickles that are not fermented (as far as I know).

I've never noticed a fizz when I add sauerkraut juice to the mustard, but it might be helpful in getting the mustard to ferment.

Incidentally, I have made another Dijon style mustard recipe that called for the ingredients to be cooked, and it came out quite a bit milder than the uncooked version, and so I only made it once or twice.

It sounds like the cold for hotter, warm for milder, does work.

I will take all this under advisement and get new mustard seeds when I am in Charlottesville early August.

thank you @Lars , @plllog and @sleevendog (5a NY 6aNYC NL CA).