It was made from small fish such as sardines, anchovies, red mullet, etc.
Which were fermented together with the intestines of larger fish such as tuna, and it was included in a wide range of recipes.
The best garum was the same colour as amber Falernian wine...
Curiously, very little information is forthcoming about how garum was used, until, towards the end of the classical period, the recipes of Apicius give an unambiguous answer.
They can be assumed to be an accurate rundown of what people ate in the early 1500s.
Real change, in the sauce repetory, does not crop up in cookbooks until the following century." ---The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home, Raymond Sokolov [Alfred A. 3-4) Garum & liquamen "Garum (also known as liquamen) was a powerfully pungent condiment used in ancient Greece and Rome.
These early sauces, spiced and pungent, sweet and sour, do not, however, qualify as ancestors of what we know today as French sauces.
Tather, they-- and the sauces served in France until the beginning of the modern period--were a continuation of Roman and Mediterranean practice.
Flavor enhancer Sauce ingredients, compostion, and preparation methods vary according to culture, cuisine and time period.
One of the oldest sauce-type references (albeit fuzzy) is Ancient Roman Garum/Liquamen.