Honey Mustard with Chardonnay

Honey Mustard with Chardonnay from Orléans

Martin-Pouret’s Honey Mustard with Chardonnay is a mild, sweet mustard from Orléans, seasoned with Gâtinais honey and white wine. It is not a pungent table mustard, but a delicate gourmet mustard that balances sweetness and spice.

Honey Mustard with Chardonnay is known as Moutarde au miel et Chardonnay at Martin-Pouret and is a creamy, mild-sweet mustard from Orléans, France. Their signature Moutarde d'Orléans is blended with honey from the Gâtinais region and a splash of Chardonnay white wine, transforming sharp mustard into a gentle, sweet classic.

It features a subtle aroma of honey and wine; on the palate, the pungency of the mustard is reduced to a soft tingle, carried by a mild sweetness—gentle, sweet, and creamy. This is a mustard that even those who usually avoid sharp condiments will enjoy, adding a fine touch to any light dish.

Mild, sweet, with a splash of white wine

This honey mustard tastes mild and slightly sweet, with the piquancy remaining elegantly in the background. The Chardonnay provides a fine wine acidity, while the honey adds a rounded sweetness—together, they create a balanced, creamy mustard that is more caressing than sharp. It is the perfect mustard to serve to those at the table who might otherwise shy away from spicy mustard.

The honey comes from the Gâtinais, a protected landscape south of Paris often called the "land of a thousand forest clearings," which even features a bee on its coat of arms. It is the source of the mild blossom honey that gives the mustard its gentle sweetness. It is produced as it always has been: mustard seeds from the Loire Valley are ground in a stone mill, blended with Guérande salt and their own Orléans vinegar, and left to mature.

For vinaigrettes, honey-mustard sauce, and cheese

This honey mustard pairs beautifully with light, refined dishes: poultry, white meat, cold cuts, and cheese platters. It belongs in every good mayonnaise and vinaigrette, and it can be turned into a honey-mustard sauce for cured salmon in an instant.

It tastes especially good with a piece of ripe mountain cheese or stirred into a dressing for green salad with walnuts. For a quick sauce, whisk it with some apple cider vinegar with honey and a good quality oil—honey meets honey, and you have a dressing in no time. If you are looking for the pure, sharp version, you can find the classic Moutarde d'Orléans right next to it.

Mustard from Orléans, just like hundreds of years ago

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

The recipe dates back to the 18th century, and the expertise of the Maître Vinaigrier spans over 200 years. In 2019, David Matheron and Paul-Olivier Claudepierre took over the company and continue this legacy—producing not just mustard, but also wine vinegars, cornichons, and other products from Martin-Pouret. It is truly remarkable how well honey and mustard complement each other.

Two parts mustard, one part oil, ready for salmon

For a quick honey-mustard sauce, mix two parts honey mustard with one part oil and a splash of vinegar—perfect for cured salmon or roasted vegetables. Do not boil the mustard; stir it in at the very end to preserve its delicate sweetness. Once opened, it will keep for many weeks in the refrigerator.