…They are reddish brown and soft, but have a strong salty taste, and are used in hors d'oeuvres and canapés. Anchovy sauce is a smooth European-style fish sauce made by grinding aged fish meat, mixing it with salt-cured infusions, thickeners, and spices, and then heating it. It has a strong salty taste and a mild, salty, soybean-based flavor. Because it has a fishy smell, it is often used as a secret ingredient, and is mixed into butter to make anchovy butter, which is used to flavor seafood salads, imitation caviar, egg paste, etc. … *Some of the terminology that mentions "anchovy sauce" is listed below. Source | Heibonsha World Encyclopedia 2nd Edition | Information |
…赤褐色でやわらかいが,塩味が強く,オードブル,カナッペなどに用いる。アンチョビー・ソースは,熟成した魚肉を磨砕して塩蔵の浸出液,糊料,香辛料を混和,加熱した滑らかなヨーロッパ風魚醬(ぎよしよう)で,濃い塩味とおだやかなしおから様の風味がある。魚臭がするのでかくし味的に用いることが多く,バターに練りまぜてアンチョビー・バターにし,魚貝類のサラダや,まがいもののキャビア,卵ペーストなどの風味づけに使う。… ※「アンチョビー・ソース」について言及している用語解説の一部を掲載しています。 出典|株式会社平凡社世界大百科事典 第2版について | 情報 |
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