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Anchovy sauce has a long history in many cuisines. Garum, a fermented anchovy sauce, was used in ancient Rome. Fish sauce, made from anchovies, is common in East Asian cuisine. Worcestershire sauce is a Western cousin of fish sauce. Fresh anchovy dip is also used in Mediterranean cooking.
Anchovy sauce is an extremely versatile condiment with a long history in many different parts of the world and cooking styles. Modern cooks prepare several varieties of anchovy sauce, often with a Mediterranean blend of spices, and tend to use these sauces on dishes associated with that region. Fish sauce, common in East Asian cuisine, is usually made from anchovies. Worcestershire sauce is a cousin of fish sauce and is commonly used in Western cooking.
The Roman Empire consumed large quantities of anchovy sauce. This sauce, generally known as garum, was made by letting the fish ferment. Garum production was notorious for the stench it created, but the finished sauce was very versatile. The Romans used it to add flavor to nearly any dish, but it was especially prized for its ability to add depth and richness of flavor to otherwise bland foods. Modern versions are still available and often used in Italian cooking, often used to add flavor to meats or pastas.
Worcestershire sauce is the very distant descendant of the ancient Roman garum. It is widely used in small quantities in Western cooking to add flavor complexity. The meat benefits from the rich flavor of this sauce. Like soy sauce, this condiment makes food taste richer and more satisfying, and is commonly used in foods that have a rich, hearty flavor, such as stews and casseroles.
A slightly different version of fermented anchovy sauce is common in East Asian cuisine. Fish sauce is extraordinarily common in foods in Thailand, China and Vietnam. It has a bit more complicated flavor profile than soy sauce, but it brings a similar savory richness to food. It is regularly added to stir-fried dishes and soups, and is also a component of recipes for making Korean kimchi. This flavoring has also become more popular in Western food and is used in fusion dishes.
Fresh anchovy dip isn’t as versatile as the fermented varieties but still has a wide range of culinary applications. Such sauces typically combine anchovies with olive oil, peppers, and tomatoes, along with other ingredients common to a Mediterranean diet. Tomato-based sauces work very well with pasta and provide additional flavor for meat dishes as well.
Sauces prepared with fewer additional ingredients retain more of the original flavor of the anchovies on which they are based. These sauces can be used to add flavor to salads. They can also be added to other dishes to change the flavour.
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