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.
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Ingredients 2 ingredients
- 1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish
- 3 sextarii (7 cups/1.638 L) wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Add anchovies and wine to a pot.
- Boil the mixture until thick.
- Strain the fluid through a sieve, and bottle for future use.
Plating
Cookware for this recipe
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Saucepan
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Sieve