How do you make mustard water? I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of that water in a Dijon mustard jar. Simply beating mustard with water doesn't quite do the trick.

I know it sounds disgusting (by itself) but when you add it to things it gives a great hint of Dijon raw mustard just cant create.
Mustard is mostly vinegar, so instead of diluting mustard with water, try vinegar, or vinegar and water.