XO sauce is a Chinese condiment made from dried scallops and dried shrimp cooked slowly with chilli, garlic, and shallots in oil. It started in Hong Kong in the 1980s and is named after XO brandy, a nod to luxury rather than an actual ingredient. It’s intensely savoury with a background heat, and used sparingly as a finishing condiment rather than a base sauce.
What goes into it
The core of XO sauce is dried seafood, usually scallops and shrimp, rehydrated and finely chopped. This is cooked slowly with garlic, shallots, chilli, and oil until the seafood turns golden and intensely fragrant. Some versions add ham or dried fish. The result is thick, deep amber-red, and packed with umami.
How to use it
- Stir a spoonful through steamed rice or fried rice.
- Toss with noodles, either on their own or with vegetables.
- Spoon over steamed tofu or green vegetables such as pak choi.
- Add near the end of a stir-fry so the flavour isn’t cooked away.
FAQ
Is XO sauce spicy?
Not primarily. It’s more savoury and umami-rich than hot, with a mild background heat.
Can I make XO sauce at home?
Yes, though it takes time, since the dried seafood needs rehydrating and the mixture needs slow cooking to develop flavour. A shop-bought jar is a reasonable shortcut.
How long does XO sauce keep?
An opened jar keeps for several months in the fridge thanks to its high oil and salt content.
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Related reading
- Best XO Sauce to Buy in the UK for brands and buying tips.
- What is oyster sauce? another savoury Chinese condiment.
