To create an authentic garum, you would need to ferment fish in your backyard. Yeah. Your neighbors won’t like you. Even in first century Rome, Garum factories had to be built outside the city of Rome because the smell was too awful. But this salty sauce was a craze, because unlike salt, which extracts the juices out of meat, fish sauce adds salt and juiciness to recipes.

My recipe is an easy facsimile and has the advantage of not being offensive to the olfactory senses.

1 Tbsp anchovy paste

1 Tbsp fresh oregano leaves

1 tsp fresh mint leaves

3 Tbsp sweet wine

3 Tbsp water

Chop fresh herbs and blend with the anchovy paste. Add liquids and leave in the fridge for several days before straining. For a faster garum, just blend all the ingredients until liquid, before straining. It is not clear in color, like some of the garums you will find online. But it does the job.

Tip: If you want to be really fancy and spend a lot of money, you can buy a modern Italian Garum for around $25.