XO Sauce

Origin: Hong Kong (Cantonese cuisine). A luxurious, chunky sauce of dried scallops, dried shrimp, ham, garlic, shallot, and chili, slow-cooked in oil. Developed in Hong Kong in the 1980s and named evocatively after XO cognac to suggest premium quality, despite containing no cognac.

Flavor Profile: Intensely savory and umami-rich, with a moderate heat and deep seafood complexity from the dried scallops and shrimp.

Culinary Uses: Stir-fry seasoning for vegetables (especially XO sauce with green beans) and seafood; condiment for congee and noodles; finishing spoonful over rice.

Regional Variations: Vegetarian XO sauce substitutes dried mushrooms and other umami-rich plant ingredients for the dried seafood and ham.

Storage: Refrigerate after opening given the oil-preserved seafood content; keeps several weeks to a couple of months.

Notes: Contains shellfish — flag for allergen purposes; among the more expensive East Asian condiments due to dried scallop cost.