Liquamen

This homemade liquamen offers a deep, savory umami punch reminiscent of ancient Roman cooking. By simmering anchovies with fresh oregano and a touch of grape juice, you create a complex condiment that balances salty depth with subtle fruity notes. The resulting sauce is smooth and rich, perfect for enhancing stews, marinades, or grain bowls. While traditionally fermented, this quick-simmered version delivers bold flavor in minutes. It&# 226;ÂÂs an excellent way to elevate simple dishes with historic culinary character, providing a sophisticated taste profile that feels both rustic and refined.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 210.0

Dietary: Gluten-free

Description

This homemade liquamen offers a deep, savory umami punch reminiscent of ancient Roman cooking. By simmering anchovies with fresh oregano and a touch of grape juice, you create a complex condiment that balances salty depth with subtle fruity notes. The resulting sauce is smooth and rich, perfect for enhancing stews, marinades, or grain bowls. While traditionally fermented, this quick-simmered version delivers bold flavor in minutes. It&# 226;ÂÂs an excellent way to elevate simple dishes with historic culinary character, providing a sophisticated taste profile that feels both rustic and refined.

Ingredients

1 can (2oz) anchovies packed in oil, drained
1 teaspoon dried oregano
1 oz olive oil
1 oz grape juice
1.5 cups water
0.5 teaspoon salt

Directions

1
Combine the drained anchovies, water, oregano, and salt in a small saucepan.
2
Place the saucepan over high heat and bring the mixture to a boil.
3
Maintain a boil for 10 minutes, allowing the liquid to reduce by about one-third.
4
Remove from heat and strain the mixture through a fine-mesh tea strainer or cheesecloth into a bowl, pressing on the solids to extract all liquid.
5
Discard the solid anchovy remnants and stir the grape juice and olive oil into the strained liquid.
6
Pour the finished liquamen into a clean glass jar or bottle.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 210.0kcal

% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.2g12%
Cholesterol 102.0mg34%
Sodium 2011.0mg84%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container. The sauce will keep for several weeks.

Variations: For a stronger flavor, increase the amount of oregano or add a pinch of crushed red pepper flakes.

Usage: Use as a finishing sauce for grilled vegetables, a base for soups, or a marinade for meats.

Keywords: liquamen, anchovy sauce, umami, roman cuisine, fish sauce, oregano, grape juice, condiment, mediterranean, savory, homemade, ancient recipe, salting, reduction, flavor enhancer, pantry staple, cooking base, seafood, briny

Read it online: https://www.chefs-mate.com/recipe/liquamen/