Anchovy essence
Thick, oily sauce of pounded anchovies and spices
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 – Food product
- Myeolchi-jeot – Korean salted and fermented anchovies
- List of fish sauces
- List of sauces
- British cuisine
References
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). "The Grocer's Encyclopedia". The Grocer's Encyclopedia.
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Fish sauces and pastes
- Anchovy essence
- Colatura di alici
- Budu
- Cincalok
- Garum
- Jeotgal
- Mahyawa
- Patis
- Pla ra
- Shottsuru
- Worcestershire sauce
- XO sauce
![Budu sauce](http://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/YosriBuduMempelam.jpg/77px-YosriBuduMempelam.jpg)
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