Garum
Description
Perfectly complements meat, poultry, and side dishes. The sauce garum was first mentioned in Apicius' cookbook, with records dating back to the 1st century AD. The sauce was included in many recipes of Roman cuisine. The name "garum" in ancient Roman means "liquid." Since ancient times, garum was also used as a medicinal remedy. The ancient Romans applied garum for abscesses and animal bites. Today, this sauce is the basis for fish and oyster sauces produced in Vietnam and Thailand. The main ingredients of garum sauce are small salted fish and aromatic herbs. It also includes olive oil, vinegar, salt, wine, and pepper. When preparing this sauce, a very strong fishy odor spreads. It is known that in Ancient Rome, making garum was prohibited in large cities due to this smell. So be careful ;) Garum sauce is most commonly mentioned in Italian recipes. It is served as a condiment for meat dishes and also pairs well with vegetable dishes. Here is the recipe for garum sauce: 1. Line a ceramic container with a thin layer of finely chopped herbs. 2. Place a layer of small fish on top. 3. Sprinkle the fish with salt. 4. Repeat these layers several times, finishing with a top layer of salt. 5. Cover the container with a wooden lid, leaving an air gap between the lid and the liquid that will form. 6. After one week, stir the layers and leave them undisturbed for another week. After the second week, repeat this process—the sauce should ferment for three weeks total. 7. After the three-week fermentation period, carefully drain off the liquid that has formed in the container—this is your garum sauce. Done! ;) The sauce is ready. Store it in the refrigerator and serve with dishes.