Garum (Boiled)
Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning.
Easy
Ingredients
Everything you'll need to make this recipe
1
1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish
2
3 sextarii (7 cups/1.638 L) wine
Instructions
Step-by-step guide to making this recipe
1
Add anchovies and wine to a pot.
2
Boil the mixture until thick.
3
Strain the fluid through a sieve, and bottle for future use.
Notes
- •Unit conversions to modern measures based on Wikipedia's page on Roman measures.
- •Boiled version from Apicius, fermented from Geoponika.