Careful there; you dismissed not only Dijon mustard but also Bavarian sweet mustard, both very traditional mustards. Considering that even the word mustard comes from old French, it is worth considering that mustards can be created to fit more than just one taste profile. One local mustard that is extremely popular in my country in certain eateries is yellow mustard seeds mixed with an equal amount of room temperature water, left to sit at room temperature and never refrigerated for example; try at your own risk though.