200 g mustard powder
500 ml White Wine
3 l Water
150 g cinnamon stick
1/2 packet star anise
1 kg Sugar
1 l Fortified wine
250 g Flour
Bénichon mustard is a mix of mustard flour, white wine, and fortified wine. Despite its name, this product has little in common with traditional mustard. It is spicy like mustard, but the addition of sweet ingredients and spices makes it a completely original specialty. It is one of the most surprising products of the Bénichon festival in the canton of Fribourg.
- Soak the mustard flour for half a day in white wine.
- Cook the water, star anise, cinnamon sticks, and sugar for about 2 and a half hours.
- Dissolve the white flour in fortified wine.
- Strain the cooking juices from the spices, add the flour and the fortified wine mixture, and cook for about 15 minutes.
- Add the mustard and wine mixture and cook for another 5 minutes.