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  • XO sauce - Wikipedia
    Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafood, including dried scallops (conpoy), fish and shrimp, which are cooked with chilli peppers, onions and garlic This dried seafood-based sauce resembles the Fujianese shacha sauce
  • How to Make XO Sauce - The Woks of Life
    XO sauce is made from dried shrimp scallops, salty Jinhua ham, shallots, garlic, chili, and oil Originating in Hong Kong, XO sauce is epically delicious and an explosion of umami!
  • What Is XO Sauce? - The Spruce Eats
    XO sauce is a Chinese condiment made from dried seafood, ham, garlic, ginger, and chiles It has an intense sweet, smoky, and salty flavor
  • XO Sauce Recipe - Serious Eats
    XO sauce is a flavor-bomb condiment rich with dried seafood and cured ham You can spoon it over any number of dishes, but it's also a fantastic ingredient to cook with
  • XOXO Sauce Toronto
    XOXO SAUCE contains three varieties of dried shrimp, dried scallop, dried chili, peanut oil, fermented black bean, onion, garlic, tamarind, palm sugar and fish sauce The ingredients collected in one bouquet create a unique and balanced taste
  • How to make XO Sauce - Marions Kitchen
    What is XO sauce? XO Sauce is a sauce that gained its stardom in Hong Kong in the 1980s It’s one of the kings of condiments It has an intense umami deliciousness that levels up every meal and a depth of flavour that solidifies itself as one of my all-time fave additions to most meals
  • Food Lust People Love: Homemade XO Sauce
    Rich, decadent and luscious, homemade XO sauce with dried scallops, dried shrimp and dried ham isn’t cheap to make but it sure is delicious
  • XO Sauce Recipe | Epicurious
    Developed in the 1980s by a chef in Hong Kong, this sauce leans on a trio of umami-heavy ingredients: dried scallops, dried shrimp, and cured Chinese pork
  • What is XO sauce? The popular Chinese condiment explained
    Chefs talk about the sauce’s ingredients, uses, how to make it and why it’s called ‘XO’, plus its Hong Kong origins and link to Lee Kum Kee
  • XO Sauce Recipe - NYT Cooking
    Recipes for XO vary wildly, save for those scallops and shrimp Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen ” —Sam Sifton





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