NO PHOTO
International / basics / Sauces & condiments
Wikibooks
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
ScaleNo serving count in the source — scale by factor
- anchovies or other fatty fish, 2 1/3 cups / 546 ml; or other fatty fish1 sextarius
- wine, 7 cups / 1.638 L3 sextarius
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Add anchovies and wine to a pot.
Boil the mixture until thick.
Strain the fluid through a sieve, and bottle for future use.
Region evidence: no stated origin (basic dish)
