Tarragon Mustard

Tarragon mustard from Orléans with a delicate note of anise

The tarragon mustard from Martin-Pouret is a creamy French mustard from Orléans, refined with tarragon, shallots, and black pepper. It is not a spicy table mustard, but a delicate herb mustard with an aroma reminiscent of anise.

Tarragon mustard is known at Martin-Pouret as Moutarde Saveur Béarnaise and is a creamy mustard from the French city of Orléans. It is based on their own signature Moutarde d'Orléans, delicately seasoned with tarragon, shallots, and black pepper. The tarragon gives it that fine note of anise that is reminiscent of a classic sauce béarnaise.

On the spoon, it appears creamy and golden yellow; on the palate, you first experience the mild mustard heat, followed by the herbaceous tarragon aroma. A mustard with character that is capable of more than just being hot – and that adds a French signature to every light sauce.

Creamy, herbaceous, with an anise finish

The tarragon mustard tastes creamy and medium-hot, with the unmistakable herbaceous note of tarragon. Shallots provide a subtle sweetness, black pepper adds a little spice in the background, and turmeric provides the warm golden yellow in the jar. The color comes solely from the turmeric root – that is how it has always been done in Orléans.

A spoonful is enough to give body and aroma to a vinaigrette or a light sauce, without ever being overpowering.

It is made just as it has been for centuries: Martin-Pouret grinds yellow and brown mustard seeds from the Loire Valley in a stone mill, mixing in Guérande salt, a little turmeric for color, and their own house-made Orléans vinegar. Only after a maturation period does the mustard release its full aroma – turning nutty seeds into a velvety condiment paste. It is the good vinegar that makes the difference, as without it, the mustard would remain flat.

For steak frites, lamb, and cream sauces

The tarragon mustard likes robust and delicate dishes alike: steak frites, lamb, or game, but also cream sauces for rabbit, white meat, or fish. Its anise tone goes particularly well with poultry and asparagus.

Stirred into a sauce for pan-seared fish or into a dressing for potato salad, it shows its most refined side. A dollop with the duck rillettes from the same producer certainly doesn't hurt, either. And if you are looking for the classic, pure version, you will find the creamy Moutarde d'Orléans right next to it.

Mustard from Orléans, just like hundreds of years ago

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

Their recipe dates back to the 18th century, and the knowledge of the *Maître Vinaigrier* reaches back over 200 years. In 2019, David Matheron and Paul-Olivier Claudepierre took over the house and are continuing this legacy – alongside mustard, they also produce wine vinegars, cornichons, and other varieties from Martin-Pouret. It is truly impressive how much aroma can be packed into a spoonful of mustard.

The anise remains at no more than sixty degrees

This tarragon mustard should not be added to a boiling sauce, but rather folded in at the very end, at no more than 60 degrees – this preserves its delicate anise aroma. It is a fine companion for steak, lamb, and fish, and the 200-gram jar is enough for many dishes. Once opened, it will keep for many weeks in the refrigerator.