In Dijon they have mustard making down cold. They've been making mustard there for more than 600 years, and many of today's top mustard makers have been in business for a century or two. All that practice leads to a very consistent product that's typically smooth and creamy and packs a spicy punch. That's the case with Fallot's classic Dijon mustard. To get that mustard, they grind the mustard seed until it's super smooth, then mix it with plain water to bring out the heat.
The mustard gurus at Fallot don't just leave it at that. They also make an older style coarse mustard, the kind that would have been on tables three or four hundred years ago. They grind the seeds more coarsely to give a grainy texture. Then they mix those with verjuice (the acidic juice pressed from unripe grapes, the classic acid for mustard making that's almost never used anymore) and some vinegar. The acid tempers the heat and makes for a milder mustard. The result is a nice balance of tartness and spiciness with a bit of sweetness that reminds me of caramelized onions.
Phenomenal on sausages or pretzels, mixed into sauces, or spread on sandwiches.