Josep Mercader's garum anchovy spread from Charcutería: The Soul of Spain by Jeffrey Weiss

  • capers
  • chervil
  • chives
  • garlic
  • lemons
  • parsley
  • tarragon
  • black peppercorns
  • bread
  • oil-cured black olives
  • cured anchovies
  • cured egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Cured egg yolks (Yemas curadas)" for cured egg yolks, and the book's "Cured anchovies (Ancoas en salazón) for cured anchovies.

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