Mustard "À l'ancienne"

This is a mustard obtained using only black or brown seeds. These
seeds are mixed into verjuice (vinegar or green grape juice or grape must or wine or cider, together with water and salt).
Spices and aromatic herbs are then added according to each manufacturer’s recipe, then the mixture is roughly ground to preserve the seeds intact, hence the brown and yellow particles.
The solid content from seeds must make up at least 18% of the weight of the finished product.
The milder, less spicy recipe, due to the aromatic herbs added, make this a so-called “gastronomic mustard”.