One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the ...

For the ordinary Roman, food was basic ... Transfer to an oven dish and add the fish sauce. Finish cooking in a medium oven. Serve as a starter or light snack with crusty bread and a little ...

Tip into a bowl and set aside. To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste. For the fish, turn the oven to the grill ...

The earliest known references to aioli come from the writings of the Roman ... sauce made from garlic and oil. The ...