Moutarde De Benichon – Fribourg/Vaud

The “Moutarde de Benichon” belongs to the Benichon celebration, to the celebration of the Alpabzug (end of August), like a fist on the eye! The ‘Cuchaule de Benichon’ – a kind of bread made of plaited dough – is thickly spread with this spicy “Moutarde de Benichon”. The mustard, which gave this specialty its name, actually plays only a secondary role: more important is the “Vin cuit” ou “Raisine”, which again has nothing to do with wine, but is boiled down pear juice, pear syrup.

Mix mustard flour and white wine, infuse for twelve hours.

Bring water to a boil with cloves, cinnamon, anise stars and both types of sugar, make as long as thirty min so that the amount of liquid is reduced to 750 ml (when prepared with 1 l of water).

Stir the cornflour in the “vin cuit”, add it and simmer for 5 to 10 min until the mixture becomes gelatinous. Add mustard flour together with wine and let it boil once.

Keep in cooking pots, like a jam.

Tip: Preferably reach for the high-quality Ceylon cinnamon, its coumarin content is significantly lower than that of other cinnamon varieties.

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