Switzerland: Bénichon Mustard A Fribourg Specialty Recipe

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Switzerland: Bénichon Mustard A Fribourg Specialty

Baby Kato

By
@BabyKato

This recipe has been posted for play in Culinary Quest - Switzerland. Found at theramblingepicure.com/switzerland-b....

Bénichon mustard is quintessentially Swiss. It is a specialty of the canton of Fribourg. It is more like a spicy jam than a mustard. Its ingredients give it a sweet and sour taste. It is traditionally eaten with another Fribourg specialty Cuchaule a light brioche-like sweet saffron bread. Do this when you’ll be at home all day, or soak the powder over night and finish off the next day.


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Serves:

6 - 12

Prep:

14 Hr 30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

200 g
mustard powder
5
deciliter white wine
3 l
water
150 g
cinnamon sticks
½
star anise
1 kg
rock candy
1 l
fortified wine
250 g
extra white flour

Directions Step-By-Step

1
Soak mustard flour in white wine for half a day.
2
Simmer water, cinnamon sticks, star anise, and rock candy for 2 1/2 hours.
3
Mix extra-white flour and fortified wine until it forms a smooth paste.
4
Pour the spice mixture through a sieve to filter out spices and save the cooking juices.
5
Add white flour/fortified wine mixture to cooking juices.
6
Mix with wire whip and cook over low heat for 15 minutes.
7
Add mustard mixture to wine mixture and whip to blend well.
8
Cook for another 5 minutes and then store in glass jars and cool.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Eastern European
Other Tag: Heirloom