Gas or sauce?

I love my grandma's spicy garlic mustard!

Combine 1 cup of yellow mustard seeds and 1 cup of brown mustard seeds in a glass bowl. Add 3 cups of apple cider vinegar and 2 cups of water, ensuring the seeds are fully submerged. Let this mixture sit covered for 48 hours at room temperature. Transfer the soaked seeds to a high-speed blender, adding 10 cloves of garlic, 2 tablespoons of honey, and 2 teaspoons of salt. Blend until you achieve a smooth paste. Incorporate 1 tablespoon of chili flakes or more for added heat, and adjust salt or sweeteners to taste. You may also add 2 tablespoons of turmeric powder for color and health benefits. Once blended to desired consistency, transfer the mustard into sterilized jars. The mustard will be ready to use immediately but will benefit from aging for at least 48 hours to allow the flavors to meld. Store in the refrigerator for up to 6 months. #foodstr #asknostr

You should keep the oil, i. e. keep the product very strong, but just use less of it, if you're too weak for it. Do not lessen its inherent strength.

My personal recommendation out of experience.