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The Paris newspaper Le Monde reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from chicken livers, fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper.
In contrast to mustard from black mustard (Brassica nigra) seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste.