Bénichon mustard is a sweet and spicy speciality traditionally eaten at Bénichon in the canton of Fribourg. It is eaten on a slice of cuchaule spread with butter.
"Jam", served at breakfast time and with the aperitif on Bénichon day.
This preparation, which resembles a sweet-and-sour spicy preserve is made with vin cuit (with a pear base), mustard flour, sugar and spices such as aniseed, cinnamon and cloves.
A very popular competition
At Estavayer-le-Lac, the Bénichon festivities begin the last weekend of August with a Bénichon mustard competition. The town welcomes gourmets for a tasting session of traditional mustards from throughout the canton. The "Master Moustardiers", twelve in number, make up the jury and they designate the best mustards in the amateur and professional categories from amongst the hundreds on offer.
The sweet-and-sour preserves all stand on the secret of their making. Each has its own recipe, handed down under the seal of family secrecy and skilfully refined and improved by successive generations. Taste, texture and consistency are three aspects judged by the “Master Moustardiers”. At the end of the tasting session, the most subtle preparation takes the title of the "Best Bénichon mustard in the canton of Fribourg."
Preparation time: 170 min
- 200 g mustard powder
- 5 dl white wine
- 3 l water
- 150 g cinnamon stick
- 1/2 star anise
- 1 kg candy sugar
- 1 l vin cuit
- 250 g flour
Soak the mustard flour in the white wine for half a day. Cook the water, star anise, cinnamon sticks and candy sugar for about 2h30. Dissolve the flour in the Vin cuit. Strain the cooking juices from the spices, add the flour and the Vin cuit and cook for about 15 minutes. Add the mustard and wine and cook for another 5 minutes.
Cuisine & traditions au Pays de Fribourg. Editions La Sarine