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{{short description|Thick, oily sauce of pounded anchovies and spices}} |
{{short description|Thick, oily sauce of pounded anchovies and spices}} |
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'''Anchovy essence''' is a brown or pink, thick, oily [[sauce]], consisting of pounded [[Anchovies as food|anchovies]], spices such as [[black pepper]] or [[cayenne pepper]], and sometimes [[wine]].<ref>{{Cite book| last = ltd| first = Cassell| title = Cassell's dictionary of cookery| date = 1883}}</ref> It is used as a [[flavoring]] for soups, sauces, and other dishes since at least the [[19th century]].<ref>{{Cite book| publisher = Benn Brothers| title = Chemist and Druggist: The Newsweekly for Pharmacy Volume XXXIV| date = 1889}}</ref> It has been called a [[British cuisine|British]] equivalent of Asian [[fish sauce]].<ref>{{cite web |url= https://www.bbc.co.uk/food/anchovy_essence |title=Anchovy essence recipes |publisher= BBC |website= bbc.co.uk |access-date=2022-03-29 |url-status=live |archive-url= https://web.archive.org/web/20220304201651/https://www.fao.org/state-of-fisheries-aquaculture |archive-date= |
'''Anchovy essence''' is a brown or pink, thick, oily [[sauce]], consisting of pounded [[Anchovies as food|anchovies]], spices such as [[black pepper]] or [[cayenne pepper]], and sometimes [[wine]].<ref>{{Cite book| last = ltd| first = Cassell| title = Cassell's dictionary of cookery| date = 1883}}</ref> It is used as a [[flavoring]] for soups, sauces, and other dishes since at least the [[19th century]].<ref>{{Cite book| publisher = Benn Brothers| title = Chemist and Druggist: The Newsweekly for Pharmacy Volume XXXIV| date = 1889}}</ref> It has been called a [[British cuisine|British]] equivalent of Asian [[fish sauce]].<ref>{{cite web |url= https://www.bbc.co.uk/food/anchovy_essence |title=Anchovy essence recipes |publisher= BBC |website= bbc.co.uk |access-date=2022-03-29 |url-status=live |archive-url= https://web.archive.org/web/20220304201651/https://www.fao.org/state-of-fisheries-aquaculture |archive-date=2020-09-17 }}</ref> |
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==See also== |
==See also== |
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Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as black pepperorcayenne 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]
{{cite web}}: |archive-date= / |archive-url= timestamp mismatch; 2022-03-04 suggested (help)
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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Fish sauces and pastes
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| Fish sauce |
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| Fish paste |
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