Hot mustard with Ticino agresto

"Verjus 'green juice' is an acidic juice obtained by pressing unripe grapes. The squeezed juice is carefully incorporated into the mustard.
For coarse-grained mustard, whole grains of mustard are mixed with Verjus, while for hot mustard, the mustard seeds are previously ground and then mixed with Verjus."

"Verjus 'green juice' is an acidic juice obtained by pressing unripe grapes. The squeezed juice is carefully incorporated into the mustard. For coarse-grained mustard, whole grains of mustard are mixed with Verjus, while for hot mustard, the mustard seeds are previously ground and then mixed with Verjus."