“What exactly is XO sauce? It’s a popular Hong Kong condiment used in Cantonese cuisine as a flavor enhancer where the base is made up of a variety of dried seafoods, and cured ham. It lends it’s name XO (extra-old) from the cognac, not that it contains any cognac, but the term XO is often used as a reference to being high quality, or luxurious.
XO sauce is a flavor enhancement, or I like to call it an umami explosion of flavor. It has a combination of sweet, savory and a little kick of heat. It doesn’t have a smooth consistency of a traditional sauce like ketchup, but it is chunkier like a relish or a chutney. I’m often asked how XO sauce is used and my immediate answer is you can simply eat it over steamed rice, noodles, or use it as part of a dipping sauce for dumplings or hot pot. You can use it to make stir fry, the options are endless.
My XO sauce contains over 20 ingredients. It’s loaded with dried seafood, over 3 kinds of dried shrimps, dried scallops, fish maw and anchovies. It also has a smoky flavor from cured maple ham. Other ingredients include cinnamon, star anise, fresh and dried chili, shallots, garlic, onions, soy sauce, oyster sauce, fish sauce, chicken bullion and vegetable oil. NUT FREE!” – Asian Munchies
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