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.
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
Instructions
Step 1: Fire Up the Arteflame Grill
- Light your Arteflame grill using vegetable oil-soaked napkins under firewood and allow it to heat for about 20 minutes.
- Place a small cast-iron skillet on the cooler edge of the flat cooktop for gentle cooking.
Step 2: Sauté the Anchovies and Garlic
- Add the olive oil to the preheated skillet.
- Stir in the anchovy fillets and cook until they dissolve into the oil, about 2-3 minutes.
- Add the minced garlic and sauté for 30 seconds, being careful not to burn it.
Step 3: Deglaze and Simmer
- Pour in the red wine vinegar and use a spatula to deglaze the skillet, scraping up any browned bits.
- Add the water or fish stock and soy sauce, stirring to combine.
- Simmer gently for 5-7 minutes, allowing the flavors to meld.
Step 4: Finish and Adjust
- Remove the skillet from the heat and stir in the optional lemon juice for a bright, tangy finish.
- Taste the sauce and adjust with more soy sauce, vinegar, or pepper if needed.
Step 5: Serve
- Use the garum sauce immediately as a drizzle over grilled meats, fish, or vegetables.
- Alternatively, serve it as a dipping sauce alongside your favorite grilled dishes.
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.
Variations
- Herbed Garum Sauce: Add finely chopped parsley or chives for a fresh finish.
- Spicy Garum Sauce: Stir in a pinch of red chili flakes for a spicy kick.
- Creamy Garum Sauce: Whisk in a dollop of crème fraîche or sour cream for a creamier texture.
- Citrusy Garum Sauce: Replace the vinegar with orange or lime juice for a citrus-forward twist.
- Vegetarian Umami Sauce: Replace anchovies with miso paste for a plant-based alternative.
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.
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.
