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 mixture of dried mustard, white wine and fortified wine. It is served at the Bénichon festival in the canton of Fribourg. 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 different from any mustard you’ve ever had.
- 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.