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Garum (Boiled)

@arecipe.bsky.social

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.

Ingredients

  • 1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish
  • 3 sextarii (7 cups/1.638 L) wine

Instructions

  1. 1
    Add anchovies and wine to a pot.
  2. 2
    Boil the mixture until thick.
  3. 3
    Strain the fluid through a sieve, and bottle for future use.
Category
Side Dishes

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Garum_(Boiled)