Switzerland: Bénichon Mustard A Fribourg Specialty

Switzerland: Bénichon Mustard A Fribourg Specialty

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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


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

How to Make Switzerland: Bénichon Mustard A Fribourg Specialty


  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.

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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