Bénichon mustard is quintessentially Swiss. It is a specialty of the canton of Fribourg.
It is more like a spicy jam than a mustard, in the traditional sense of the word. 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, during an annual village fair to celebrate and “bless” the autumn harvest and bringing down the herds of cattle from the mountains. This is now held the second week in September.
There are numerous recipes, but they traditionally include mustard flour (or powder), extra-white flour, white wine, fortified wine, rock candy and water, to which cinnamon, star anise and whole cloves are added.
It’s really quite easy to make. I’ve translated the Bénichon recipe and adapted it.
Suggestion: Do this on a day when you’ll be at home all day, or soak the mustard powder over night and finish off the recipe the next day.