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.

Ingredients

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

Steps

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.

More recipes with anchovies or wine

Adapted from “Garum (Boiled)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.