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]
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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