Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as black pepper or cayenne pepper, and sometimes wine.[1] It is used as a flavoring for soups, sauces, and other dishes since at least the 19th century.[2] It has been called a British equivalent of Asian fish sauce.[3]
See also
- Anchovy paste – Fish paste food product using anchovies as a primary ingredient
- Myeolchi-jeot – Korean salted and fermented anchovies
- List of fish sauces
- List of sauces
References
- ↑ ltd, Cassell (1883). Cassell's dictionary of cookery.
- ↑ Chemist and Druggist: The Newsweekly for Pharmacy Volume XXXIV. Benn Brothers. 1889.
- ↑ "Anchovy essence recipes". bbc.co.uk. BBC. Archived from the original on 2022-03-04. Retrieved 2022-03-29.
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia. {{cite encyclopedia}}: Missing or empty |title= (help)
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