Switzerland: Bénichon Mustard A Fribourg Specialty

Switzerland: Bénichon Mustard A Fribourg Specialty Recipe

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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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6 - 12
14 Hr 30 Min
20 Min
Stove Top


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

How to Make Switzerland: Bénichon Mustard A Fribourg Specialty


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

Printable Recipe Card

About Switzerland: Bénichon Mustard A Fribourg Specialty

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

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