Cookbook:Garum (Boiled)

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Garum (Boiled)
CategorySauce recipes

Cookbook | Ingredients | Recipes

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[edit | edit source]

Procedure[edit | edit source]

  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, tips, and variations[edit | edit source]

Warnings[edit | edit source]

  • Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors.