Orléans Smooth Mustard

Moutarde d'Orléans Onctueuse, the creamy classic

Martin-Pouret's Moutarde d'Orléans Onctueuse is a creamy, medium-hot French mustard from Orléans. Not a harsh table mustard, but a well-rounded classic made from Loire mustard seeds and the company's own wine vinegar.

Moutarde d'Orléans Onctueuse is the signature creamy mustard from Martin-Pouret in Orléans, France. Yellow and brown mustard seeds from the Loire Valley are ground in a stone mill and blended with Guérande salt, a touch of turmeric, and their own Orléans vinegar to create a velvety condiment. Medium-hot, creamy, balanced—that is the taste of this classic from the Loire Valley.

When you open the jar, the typical sharpness hits your nose, but it quickly becomes soft and creamy on the palate. A mustard that seasons without overpowering, it is the basis for many things in the kitchen. Once you have it in your pantry, you'll rarely reach for supermarket mustard again. A good base mustard is simply irreplaceable and belongs in every kitchen.

Creamy, medium-hot, wonderfully balanced

The Onctueuse is an everyday mustard in the best sense of the word: creamed to perfection, medium-hot, with the nutty notes of high-quality seeds. It tingles in the nose but quickly turns mild and velvety on the tongue. This precise balance makes it a condiment for every day, not just for the Sunday roast.

The secret, as always, lies in the vinegar: while cheap products use spirit vinegar, Martin-Pouret uses its own wine vinegar from Orléans, aged in oak barrels. The mustard only releases its full aroma after a period of maturation—turning nutty seeds into a well-rounded classic rather than a sharp, generic product. You can taste that a vinegar house is at work here.

With sausage, cheese, and in every sauce

This condiment goes with everything savory: cold cuts, cold meats, sausages, smoked fish, or cheese. It belongs in every classic mayonnaise and vinaigrette, as well as in sauces, marinades, and roasting pan juices. A single spoonful binds and seasons at the same time.

Use it to coat a beef roulade or rub it onto a large roast, and it is a must for deviled eggs. For those who prefer more aromatic varieties, there is also the Tarragon Mustard and the mild Honey Mustard with Chardonnay from the same house—but the Onctueuse is the one you will always want to have in your fridge.

Mustard from Orléans, just like hundreds of years ago

Orléans was once the vinegar and mustard capital of France—as early as 1580, a royal decree recognized the vinegars and mustards from the region, and by 1810, the city boasted around 400 vinegar makers. Today, only one house remains: Martin-Pouret, the city's last master since 1797.

The recipe dates back to the 18th century, and the expertise of the maître vinaigrier stretches back over 200 years. In 2019, David Matheron and Paul-Olivier Claudepierre took over the house and continue to carry on this heritage—offering not just mustard, but also wine vinegars, cornichons, and other varieties from Martin-Pouret. It is truly impressive how much skill is packed into such a simple jar.

Stir in at the end, never boil

The Onctueuse should not be added to a boiling sauce, but rather stirred in at the end—this preserves its delicate heat. For a classic vinaigrette, simply add a spoonful, a little Orléans vinegar, good oil, and a pinch of salt. The 200-gram jar lasts a long time, and it stays fresh in the refrigerator for many weeks after opening.