Switzerland: Bénichon Mustard A Fribourg Specialty
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.
- 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.