At last the secret touch of my mother's fame as chef....so often spoken of but never revealed.  But, it could not be located here in the US and we often ran out of the supply hauled back from France.. Now, with a touch of this added (to a little cream and a little....) to a seared steak, a roasting chicken bathed in it and perhaps a dab to scrambled eggs and....  I attain, at last, the accolades due my legacy.  A delightful mustard flavor and only a little of the heat of others that often masks the flavor of the main star of the dish.  Thank you Amazon....for listing it!  Also to Lynne Rosetto Kasper for reminding me of it and letting me know where to find it...