Arteflame Garum Sauce Recipe

Introduction

Garum, an ancient Roman fermented fish sauce, is known for its deep umami flavor and versatility in enhancing dishes. This Arteflame recipe modernizes garum into a quick, flavorful sauce for grilling. It pairs perfectly with grilled meats, seafood, or vegetables.

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Ingredients

• 4 anchovy fillets (packed in oil)
• 2 tbsp olive oil
• 1 clove garlic, finely minced
• 1 tbsp red wine vinegar
• 1/4 cup water or fish stock
• 1 tsp soy sauce
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp lemon juice for brightness

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Light your Arteflame grill using vegetable oil-soaked napkins under firewood and allow it to heat for about 20 minutes.
2. Place a small cast-iron skillet on the cooler edge of the flat cooktop for gentle cooking.

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Step 2: Sauté the Anchovies and Garlic

1. Add the olive oil to the preheated skillet.
2. Stir in the anchovy fillets and cook until they dissolve into the oil, about 2-3 minutes.
3. Add the minced garlic and sauté for 30 seconds, being careful not to burn it.

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Step 3: Deglaze and Simmer

1. Pour in the red wine vinegar and use a spatula to deglaze the skillet, scraping up any browned bits.
2. Add the water or fish stock and soy sauce, stirring to combine.
3. Simmer gently for 5-7 minutes, allowing the flavors to meld.

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Step 4: Finish and Adjust

1. Remove the skillet from the heat and stir in the optional lemon juice for a bright, tangy finish.
2. Taste the sauce and adjust with more soy sauce, vinegar, or pepper if needed.

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Step 5: Serve

1. Use the garum sauce immediately as a drizzle over grilled meats, fish, or vegetables.
2. Alternatively, serve it as a dipping sauce alongside your favorite grilled dishes.

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Tips

• Anchovy Flavor: If you prefer a milder anchovy taste, reduce the number of fillets or balance with more lemon juice.
• Heat Control: Cook the garlic on low heat to prevent it from burning, which can add bitterness.
• Umami Boost: Add a small pinch of MSG or a dash of Worcestershire sauce for extra depth.

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Variations

1. Herbed Garum Sauce: Add finely chopped parsley or chives for a fresh finish.
2. Spicy Garum Sauce: Stir in a pinch of red chili flakes for a spicy kick.
3. Creamy Garum Sauce: Whisk in a dollop of crème fraîche or sour cream for a creamier texture.
4. Citrusy Garum Sauce: Replace the vinegar with orange or lime juice for a citrus-forward twist.
5. Vegetarian Umami Sauce: Replace anchovies with miso paste for a plant-based alternative.

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Pairings

• Grilled Seafood: Drizzle over grilled salmon, shrimp, or scallops.
• Steaks: Use as a sauce for grilled ribeye or flank steak.
• Vegetables: Toss with grilled asparagus, zucchini, or eggplant.
• Rice Dishes: Mix into grilled rice or serve as a sauce for fried rice.

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Conclusion

Garum sauce made on the Arteflame grill is a modern take on an ancient classic, delivering deep umami flavors with a hint of smokiness. Whether used as a drizzle, glaze, or dipping sauce, it’s a unique and flavorful addition to your grilling repertoire.