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] This article incorporates text from a publication now in the public domain: Ward, Artemas (1911).
This condiment-related article is a stub.