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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. It is used as a flavoring for soups, sauces, and other dishes since at least the 19th century. It has been called a British equivalent of Asian fish sauce.

See also

• Anchovy paste – Food product
• Myeolchi-jeot – Korean salted and fermented anchovies
• List of fish sauces
• List of sauces
• British cuisine

References

1. ltd, Cassell (1883). Cassell's dictionary of cookery.
2. Chemist and Druggist: The Newsweekly for Pharmacy Volume XXXIV. Benn Brothers. 1889.
3. "Anchovy essence recipes". bbc.co.uk. BBC. Archived from the original on 2022-03-04. Retrieved 2022-03-29.

 This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). "The Grocer's Encyclopedia". The Grocer's Encyclopedia.

v t e Fish sauces and pastes
Fish sauce	Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Fish paste	Anchovy paste Balao-balao Bagoong Bagoong monamon Bagoong terong Bekasang Burong isda Dayok Fish paste Garum Gentleman's Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek Pissalat Pla ra Prahok Shiokara Shrimp paste Surimi Taba ng talangka Tomalley
List articles	Fish pastes Fish sauces

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• Umami enhancers
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