Garum Vinaigrette


  • 2 large cloves of garlic
  • 1 cup extra-virgin olive oil
  • 1 teaspoon hot sauce or Calabrian chilies, finely chopped
  • ½ cup lemon juice
  • 1 tablespoon garum or fish sauce
  • 1 teaspoon sugar


Grate garlic with microplane into the oil. Add chili and simmer 30 seconds, but do not allow garlic to color. Whisk in lemon juice, garum and sugar. Makes 1½ cups.

Chef-partner Erik Lowe; Maybeck’s; San Francisco