Jump to content

Cookbook:Garum (Boiled)

From Wikibooks, open books for an open world
(Redirected from Cookbook:Garum)
Garum (Boiled)
CategorySauce recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.