XO Sauce Recipe

Daniel
8 hours ago
4 min read

XO sauce is one of those condiments that completely changes a dish with just a spoonful. Fried rice, noodles, vegetables, even eggs suddenly taste richer and deeper. I’ve always been fascinated by it because every household and every restaurant seems to have their own version.

Some make it aggressively spicy, some lean heavier on dried seafood, while others push the umami with cured meats. This version is somewhere in between, balanced, deeply savory, and meant to be used on almost everything.

Despite the name, XO sauce actually has nothing to do with XO cognac. The name came from Hong Kong during the 1980s, when luxury hotel restaurants started creating premium seafood sauces using expensive ingredients like dried scallops and Jinhua ham.

“XO” was used because XO cognac symbolized luxury and prestige at the time. Over the years, the sauce slowly moved from fine dining restaurants into home kitchens, where people started adapting it with ingredients they could actually access. Chinese sausage became common, dried shrimp replaced pricier seafood, and everyone developed their own version.

Simple green bean stir fry with XO sauce...

What I love about XO sauce is that it feels alive. The flavor changes after a few days in the jar as everything melds together. The oil becomes infused with seafood sweetness, chili, garlic, and caramelized onion. It’s one of those things that tastes good immediately but somehow becomes even better later.

If you’ve never made XO sauce from scratch before, it might look intimidating, but once you do it once, you’ll realize it’s more about patience than difficulty.

Ingredients:

(Make 1 jar)

Meat:
Dried Scallops, 75g
Dried Shrimp, 25g
ShaoXing / Hua Tiew Wine, 1 TBSP
Chinese Sausage, 50g
Sauce:
Rapeseed / Sunflower / Canola / Peanut Oil, 300g
Red Onion Finely Minced, 1
Garlic Finely Minced, 5 Cloves
Chili Flakes, 1 TBSP
Black Pepper, 1/2 TBSP
Cooking Sauce:
ShaoXing / Hua Tiew Wine, 2 TBSP
Oyster Sauce, 2.5 TBSP
Light Soy Sauce, 1 TBSP
Granulated Sugar, 1/2 TBSP

Equipment:

Cast Iron Skillet / Carbon Steel Wok
Steamer

Directions:

Prepare the dried seafood
Rinse the dried scallops and dried shrimp separately.
Soak them separately in hot water with a 1/2 TBSP of Shaoxing wine each until softened, about 1 hour.
Steam the ingredients
Steam the scallops together with their soaking liquid and the Chinese sausage until softened and fragrant, about 15 minutes.
Prepare the seafood mixture
Finely chop the dried shrimp.
Shred the scallops into thin strands once cool enough to handle.
Dice the Chinese sausage finely.
Reserve all soaking and steaming liquid.
Fry the seafood
Heat oil in a wok or pot over medium-low heat.
Add the shredded scallops and fry slowly until lightly golden.
Add the chopped dried shrimp and sausage.
Continue frying gently until aromatic and slightly dehydrated.
Build the sauce base
Combine Shaoxing wine, oyster sauce, soy sauce, and sugar in a bowl.
Scoop up the fried meat and transfer to another skillet over medium heat.
Add in the sauce mixture and cook until the liquid reduces significantly.
Deglaze with a splash of the reserved soaking liquid and continue cooking until thickened. Set it aside until ready to use.
Cook the aromatics
In the same wok oil, cook the onion slowly over medium-low heat until lightly caramelized on the edges.
Add garlic and continue cooking gently until fragrant.
Do not rush this step or the garlic may burn.
Finish the XO sauce
Return the seafood-sausage mixture into the wok.
Add chili flakes and black pepper.
Mix thoroughly until evenly combined.
Cool and store
Let the sauce cool slightly in the wok.
As the sauce starts to cool down, the onion and garlic will be fully caramelized and not burnt.
Transfer into sterilized jars.
Make sure the solids are fully submerged in oil before sealing.
Rest the sauce
Leave the jar at room temperature for about 3 to 5 days before opening to allow the flavors to develop.
Refrigerate after opening.

Tips:

Try to cut all ingredients into similar sizes so they cook evenly.
If you’re unsure about controlling oil temperature and timing, fry each ingredient separately over medium-low heat to prevent burning.
Shallots can replace onions for a stronger aroma.
Chinese sausage can be substituted with Jinhua ham, Yunnan ham, prosciutto, pancetta, or parma ham trimmings
Adjust the chili level to your preference.
If the finished sauce seems dry, heat extra oil and pour it in until the ingredients are fully submerged. This helps extend shelf life.
XO sauce tastes even better after resting a few days as the flavors meld together.
Once opened, refrigerate and always use a clean spoon. It should keep for at least 1–2 months.

One of My Favorite Ways To Use XO Sauce

One of my favorite ways to use this XO sauce is actually the simplest.

Just stir fry some green beans in a bit of oil over high heat until lightly blistered and tender. Add 1 to 2 tablespoons of XO sauce together with a small splash of brown sauce, then toss everything together until well coated.