Butcher's Burger Sauce

"Burger Sauce du Boucher" from Orléans, creamy and savory

The Burger Sauce du Boucher from Martin-Pouret is a creamy, savory French burger sauce made from their own signature mayonnaise, ketchup, mustard, and cornichons. Not just any off-the-shelf sauce, but the house's finest ingredients in a single jar.

Burger Sauce du Boucher translates to "Butcher's Sauce" and is a creamy, savory burger sauce from Martin-Pouret in Orléans. It contains exactly what the house does best: their own mayonnaise, ketchup, mustard, and finely chopped cornichons, rounded off with Piment d'Espelette, onions, and garlic.

On the spoon, it is creamy and light reddish; in the mouth, you first experience the full richness of the mayo, followed by the acidity of the tomatoes and the savory kick of the mustard, pickles, and piment. A sauce that instantly makes any burger better. A dollop is all it takes to turn a quick grill night into a little feast.

Creamy, savory, with Piment d'Espelette

The burger sauce tastes full-bodied and savory, with a delicate sweet-and-sour note from the cornichons and a gentle heat from the Piment d'Espelette. It is thicker than ketchup and zestier than pure mayonnaise – exactly the middle ground a good burger needs.

The special thing: this isn't an anonymous industrial sauce in a jar, but rather Martin-Pouret's own products. Mayonnaise made from free-range egg yolks, tomato-rich ketchup, Orléans mustard, and crunchy pickles all come together here into a single sauce. That way, you can taste the entire expertise of the house in one 250-gram jar.

On the burger, in a sandwich, for grilling

The Sauce du Boucher loves anything hearty straight from the grill: classic beef burgers as well as veggie burgers, sandwiches, wraps, fries, and grilled foods. As a dip, spread, or marinade, it looks good everywhere. Even plain oven-baked fries get that savory kick with it that you otherwise only know from the snack bar.

Spread it generously on your homemade burger, between the meat and the crisp lettuce, or serve it as a dip with hot fries. If you like the individual ingredients on their own, you can find the Ketchup Francais, the Mayonnaise with Gherkins, and the crunchy Cornichons individually in our shop.

From a vinegar and mustard house in Orléans

It is no coincidence that a burger sauce comes from an old vinegar house: anyone who makes their own mustard, vinegar, and cornichons already has the best ingredients on hand. Since 1797, Martin-Pouret has been the last vinegar master of Orléans, a city that boasted around 400 vinegar makers by 1810 and was ennobled by royal decree as early as 1580.

In 2019, David Matheron and Paul-Olivier Claudepierre took over the house and are continuing this legacy – and, in addition to wine vinegars, cornichons, and mustard from Martin-Pouret, they are daring to create a modern Sauce du Boucher. There is simply a difference between a sauce made from ready-made powders and one made from real, homemade ingredients. Hats off to how good a burger tastes when it's made from nothing but quality ingredients.

Chilled onto warm meat, generously

The burger sauce comes well-chilled from the jar and should be applied generously – spread onto warm meat, it unfolds its full aroma. It also goes wonderfully with oven potatoes, grilled vegetables, or a juicy steak sandwich. Keep refrigerated after opening and consume within a few days, as it contains fresh mayonnaise.