{{Short description|Spiced fish sauce}} thumb|Homemade anchovy essence '''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.<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 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=2022-03-04 }}</ref>
==See also== {{portal|Food}} * {{annotated link|Anchovy paste}} * {{annotated link|Myeolchi-jeot|''Myeolchi-jeot''}} * {{annotated link|List of fish sauces}} * {{annotated link|List of sauces}} * British cuisine
==References== {{reflist}} {{Grocers}}
{{Fish sauce}}
Category:Fish sauces {{condiment-stub}} Category:Umami enhancers Category:Anchovy dishes