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Josep Mercader's Spanish ‘Garum' Sauce

Josep Mercader’s Spanish ‘Garum’ Sauce

  • Total Time: 0 hours


Units Scale
  • 560 g black olives, stoned
  • 16 anchovy fillets, soaked in water for 1 hour and patted dry
  • 1 hard-boiled egg yolk
  • 90 g capers
  • 1 clove garlic, finely chopped
  • 1 teaspoon grainy mustard
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh marjoram, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon white pepper
  • 60 ml olive oil


  1. Mix all ingredients together in blender or food processor until light and fluffy. Puree the mixture in a food mill or push it through a sieve with a wooden spoon. Return to the blender or food processor and process briefly to obtain a smooth paste.
  2. Note: Do not substitute fresh herbs with dry as they will not puree properly, either omit, experiment with other fresh herbs, or increase the amounts of parsley.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 337.98 kcal
  • Sugar: 0.16 g
  • Sodium: 2161.05 mg
  • Fat: 31.42 g
  • Saturated Fat: 4.62 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 11.27 g
  • Fiber: 5.77 g
  • Protein: 7.15 g
  • Cholesterol: 50.13 mg

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