Switzerland: Bénichon Mustard A Fribourg Specialty Recipe

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Switzerland: Bénichon Mustard A Fribourg Specialty

Baby Kato


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


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


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.

About this Recipe

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