XO Sauce (XO 酱)

XO Sauce may just be the most luxurious sauce in the world because it uses PREMIUM ingredients! Our homemade version does take some time to make, but your dedication will be rewarded with a satisfyingly golden, crispy and umami-packed condiment that lasts for months. It’s the perfect family weekend project and comes out superior to any store bought ones!

A lavish condiment to elevate every meal

Whenever I go to a restaurant and they offer XO Sauce, I count my lucky stars. Knowing how long it takes to make AND what premium ingredients go in it, it’s always a blessing when we get it served alongside our favorites like lobster, steamed fish or chicken.

Of course, with the price tag on this luxury item, it’s often given sparingly, and I’m always the slightest bit hesitant to ask for seconds. Just the slightest.

That’s why I love making it at home. There’s no limit to how much you can have (or how much of the goodies you can add)!

Unlike our other homemade sauces, this one takes a bit of time. But trust me when I say that every second is worth it.

Once all the ingredients are simmered down, you’ll have a flavor bomb packed with umami. Smother it over anything for an addictive spicy kick with rich seafood undertones.

And if you can’t finish it all, seal it well and have a condiment ready to go for months!

Why is it so expensive?

The story’s told of a Kowloon chef who created the sauce and gave it the name of the most prestigious beverage of that time. To many, ‘XO’ has ties with the luxury cognac, which in turn symbolizes wealth and class.

Beyond the story, Chinese cuisine considers many ingredients delicacies, including fish maw, abalone, sea cucumber and oysters. Scallops and shrimp – the main ingredients in this condiment – also fall under this category.

They’re prized for their potential health benefits and accessibility, making them the prime elements to Lunar New Year celebration banquets and a fantastic edible gift!

What is an XO Sauce substitute?

When Mum makes her meat-free meals, she will sometimes add extra flavor by having some vegetarian XO Sauce in a dish on the side. You’ll find a few brands that make it when you go to Asian supermarkets and they’re often made using soybeans, chili and spices.

It’s a must-have for her Phở Chay (Vegetarian Phở) and topped over a hearty Rice Cooker Rice with Mushrooms and Chinese Broccoli, but also acts as a great vegetarian substitute for the luxury condiment.

Of course, the real deal is where the deepest umami is, so try make a large batch to store at home for whenever cravings strike!

Why this recipe works

• Frying the scallop shreds keeps it crisp and adds incredible texture.
• Using smoked ham means you can still make a delicious condiment without having to source the traditional Jinhua ham from the Zhejiang province.
• This homemade XO Sauce is simmered down using reserved scallop water for unmatched umami.

What you’ll need

For the simmering

About the ingredients

Traditionally, XO Sauce is made using cured Jinhua ham, which can be hard to find outside of China. As a substitute, you can used smoked (or double smoked) ham or prosciutto.

This recipe also uses rehydrated scallops and shrimp. You can get these at Chinese dried goods stores. There will be a variety of types and sizes and generally the bigger, the more expensive.

We opt for the medium to big scallops and shrimps for this recipe.

For the seasoning

About the sauces

This recipe uses a chili bean sauce (toban djan) for extra flavor, which we get in jars from Asian supermarkets.

We also reserve our scallop water to add extra flavor. To do this, rinse the dried scallops and shrimp in cool water, then replace the water with a fresh batch. Let it soak for 2 hours or overnight and set the liquid aside after draining.

How to make this recipe

Heat up the oil in a pan and add the shredded scallops in to fry for 5 minutes on medium heat or until golden and crispy. Pour the contents into a strainer and set aside for later.

Pour the oil back into the pot on medium heat and cook the garlic, chili and shallots for 3 minutes or until brown. Add the fried scallops, shrimp and smoked ham and stir, then season with the salt, sugar, chicken powder and chili bean sauce.

Pour 1 cup of the scallop water in to simmer for 1 hour over low-medium heat or until it has reduced to your preferred consistency. Add the Shaoxing rice wine and mix for 2 minutes.

Pro Tip: Stir every 5 minutes to avoid burning.

Transfer the XO Sauce into an air-tight jar and serve as is with your favorite savory dishes!

Recipe FAQs

Tips for the best results

• Use the scallop and shrimp liquid. Reserve all the water used for soaking the scallops and shrimp, then add it to simmer in the XO Sauce for extra umami. Just keep in mind that the more liquid you use, the more time you’ll need to simmer.
• Shred the scallops by hand. It’s much easier to use a food processor to blitz it, but using your hands to pull each strand apart ensures you’ll have more texture after frying it.
• Simmer low and slow. This will help to bring out deeper flavors and let the ingredients infuse with each other.

What to serve it with

XO Sauce works well with any savory banquet dish, from chicken to pork to beef and seafood. But our favorite ways to eat it are with noodles and rice to soak every drop up:

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