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.
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200 gmustard powder
5deciliter white wine
150 gcinnamon sticks
1 kgrock candy
1 lfortified wine
250 gextra white flour
How to Make Switzerland: Bénichon Mustard A Fribourg Specialty
- Soak mustard flour in white wine for half a day.
- Simmer water, cinnamon sticks, star anise, and rock candy for 2 1/2 hours.
- Mix extra-white flour and fortified wine until it forms a smooth paste.
- Pour the spice mixture through a sieve to filter out spices and save the cooking juices.
- Add white flour/fortified wine mixture to cooking juices.
- Mix with wire whip and cook over low heat for 15 minutes.
- Add mustard mixture to wine mixture and whip to blend well.
- Cook for another 5 minutes and then store in glass jars and cool.