Emma Wilson
XO sauce is a savoury condiment that originated in Hong Kong in the 1980s. It is characterised by its use of bougie ingredients, including dried seafood and cured ham, and was named after XO (extra old) French cognac, a high-status drink in Hong Kong. The sauce is typically salty, spicy, and funky, with a thick, sticky consistency. While traditional XO sauce contains seafood and meat, vegetarian versions, such as mushroom XO sauce, have become popular. This variety replaces the meat with meaty, rich shiitake mushrooms and a slug of cognac, creating a vegan version of the luxury condiment.
| Characteristics | Values |
|---|---|
| Origin | Hong Kong |
| Invented | 1980s |
| Type | Condiment |
| Ingredients | Dried seafood (shrimp, scallops, abalone), cured ham, soy sauce, oyster sauce, vegetable aromatics, chiles, brown sugar, star anise, Chinese rice wine, chicken stock, cognac, garlic, shallots, ginger, salt, spices, mushrooms |
| Flavour | Salty, spicy, smoky, umami |
| Texture | Thick, sticky, marmalade-like |
| Price | Expensive |
| Storage | Refrigerate in a sterilised jar with a tight-fitting lid |
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What You'll Learn
- XO sauce is a luxurious condiment invented in Hong Kong in the 1980s
- The name XO comes from extra-old, a reference to expensive cognac
- The traditional sauce includes dried seafood and cured ham
- The vegan version uses meaty, rich shiitake mushrooms and cognac
- XO sauce is best stored in a sterilised jar in the fridge
XO sauce is a luxurious condiment invented in Hong Kong in the 1980s
XO sauce is characterised by its use of pricey, high-quality ingredients, including dried seafood such as shrimp and scallops, and sometimes abalone, as well as cured ham or bacon. It also features aromatics like shallots, garlic, ginger, and chillies, along with soy sauce, brown sugar, Chinese rice wine, and spices. The sauce is cooked until it reaches a thick, sticky marmalade-like consistency.
The sauce is known for its umami flavour and is often described as a "flavour bomb". It can be used as a condiment or as an ingredient in cooking, adding a savoury, salty, and spicy kick to dishes. XO sauce is a versatile addition to any meal, enhancing the flavour of noodles, vegetables, and stir-fries.
Mushroom XO sauce is a vegetarian version of the traditional condiment, replacing the seafood and pork with meaty, rich shiitake mushrooms and sometimes other varieties like king trumpet, enoki, oyster, and chestnut mushrooms. This variation maintains the savoury, umami notes that characterise XO sauce while offering a plant-based option. It is a testament to the versatility and adaptability of the original recipe, showcasing the creativity and resourcefulness of chefs and home cooks alike.
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The name XO comes from extra-old, a reference to expensive cognac
XO sauce is a luxurious condiment that originated in Hong Kong in the 1980s. The name XO comes from "extra-old", referring to the aged, expensive cognac that was a symbol of status and luxury in Hong Kong at the time. This "extra-old" cognac is an important reference point for XO sauce, as the sauce itself contains high-quality, boujee ingredients that make it a pricey and sought-after condiment.
The sauce includes dried seafood, primarily shrimp and scallops, and sometimes abalone, along with cured ham and aromatics like shallots, garlic, ginger, and chiles. These ingredients are fried in hot oil and then simmered with Chinese rice wine, soy sauce, chicken stock, brown sugar, and spices. The result is a thick, sticky sauce with a consistency similar to marmalade.
The mushroom XO sauce is a vegetarian version of the traditional XO sauce. It replaces the pork with meaty, rich shiitake mushrooms and often includes a slug of cognac to pay homage to the name's origin. This version offers a luxurious, vegan-friendly take on the classic XO sauce while still capturing the savoury and aromatic flavours that make XO sauce so popular.
The process of making mushroom XO sauce involves rehydrating dried shiitake mushrooms and chillies, finely dicing the aromatics, and heating oil in a pan. The mushrooms are then cooked in the oil until browned and tender before brandy is added and ignited. The remaining ingredients, such as shallots, garlic, and dried shrimp, are added and cooked until softened. Finally, chilli oil and green beans are tossed into the mixture, creating a delicious and flavourful sauce.
Mushroom XO sauce is a versatile condiment that can be used in various dishes. It can be drizzled over stir-fries, mixed with noodles, or used as a topping for green beans, adding a savoury and aromatic touch to any meal. The sauce is a testament to the creativity and innovation that emerged from the competitive Hong Kong restaurant scene, offering a vegetarian twist on a classic, luxurious sauce.
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The traditional sauce includes dried seafood and cured ham
XO sauce is a luxurious condiment that originated in Hong Kong in the 1980s. Its name is derived from XO ("extra old") French cognac, a high-end beverage that was popular among the bourgeoisie in Hong Kong at the time. The sauce is characterised by its use of boujee ingredients, including dried seafood and cured ham.
The traditional sauce includes dried seafood such as scallops, shrimp, and sometimes abalone. These ingredients are typically pricey, with dried scallops costing over $100 per pound. The seafood is rehydrated in boiling water before being added to the sauce.
For the cured ham, options include country ham, prosciutto, serrano, and Jinhua ham. The ham adds a salty, cured pork flavour with a hint of smokiness.
These ingredients are fried in hot oil along with aromatics like shallots, garlic, ginger, and chillies. The mixture is then simmered with other ingredients such as Chinese rice wine, soy sauce, chicken stock, brown sugar, and spices. The sauce is cooked until it reaches a thick, sticky marmalade-like consistency.
The result is a salty, spicy, and funky condiment that can be spooned over various dishes or used as a cooking ingredient. It is a flavourful addition to any meal and can be stored in a sterilised jar in the fridge for several months.
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The vegan version uses meaty, rich shiitake mushrooms and cognac
XO sauce is a flavourful condiment created in Hong Kong in the 1980s. Its name is derived from XO ("extra old") French cognac, an expensive drink that was popular among the bourgeoisie in Hong Kong at the time. The sauce is typically made with pricey ingredients, including dried seafood (shrimp, scallops, and sometimes abalone), aged Jinhua ham, aromatics like shallots, garlic, ginger, and chiles, soy sauce, brown sugar, Chinese rice wine, and chicken stock. It has a thick, sticky consistency similar to marmalade.
The vegan version of XO sauce replaces the seafood and meat elements with meaty, rich shiitake mushrooms and cognac, creating a luxurious and umami-rich condiment. This version maintains the savoury and aromatic qualities of the original while making it accessible to those following a plant-based diet.
Meera Sodha's vegan recipe for mushroom XO sauce with noodles is a perfect example of this vegan take on a traditional Cantonese sauce. The shiitake mushrooms add a rich, meaty texture and flavour, while cognac or brandy contributes to the luxurious notes. The leftover sauce can be slathered on various dishes or stored in the fridge for up to a week.
To make the vegan XO sauce, dried shiitake mushrooms and chilli are rehydrated, and the chilli, garlic, shallots, and spring onion whites are finely diced. Oil is heated in a non-stick pan, and the mushroom mixture is added and cooked for about 10 minutes. Soy sauce, sugar, brandy or cognac, spice, and salt are then added, and the mixture is cooked for an additional three minutes before being removed from the heat. The sauce can be mixed with noodles or used as a condiment for other dishes.
This vegan XO sauce is a delicious and satisfying way to enjoy the flavours of traditional XO sauce while accommodating plant-based dietary preferences. It showcases the versatility of ingredients like shiitake mushrooms and cognac, creating a luxurious and flavourful experience.
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XO sauce is best stored in a sterilised jar in the fridge
XO sauce is a flavourful condiment that was invented in Hong Kong in the 1980s. It is characterised by its use of dried seafood, cured ham, and a range of spices and aromatics. The sauce gets its name from "extra-old" French cognac, a luxurious drink that was popular in Hong Kong at the time. While XO sauce is typically made with seafood and meat, vegetarian versions, including mushroom-based and soybean-based varieties, have become popular.
Mushroom XO sauce is a vegan-friendly alternative that replaces the traditional seafood and meat ingredients with mushrooms, such as shiitake, enoki, oyster, and chestnut varieties. This version still captures the savoury and aromatic qualities of the original XO sauce while excluding animal products. The process of making mushroom XO sauce involves rehydrating dried mushrooms and chillies, stir-frying them with spices and aromatics, and blending them into a chunky sauce.
Like its traditional counterpart, mushroom XO sauce is best stored in a sterilised jar with a tight-fitting lid and placed in the fridge. This storage method ensures that the sauce remains fresh and flavourful, and it prevents the sauce from tainting or staining plastic containers. While the sauce can last for a few months when properly stored, it is so delicious that it rarely stays in the fridge for long!
When stored correctly, mushroom XO sauce can be a versatile and flavourful addition to various dishes. It can be drizzled over stir-fries, noodles, or vegetables, adding a savoury and aromatic touch to any meal. The sauce can also be adjusted to accommodate different ingredients and budgets, making it a customizable and economical option for those who want to experience the unique flavour of XO sauce without compromising their dietary preferences.
Overall, mushroom XO sauce is a delicious and versatile condiment that deserves a place in any food enthusiast's fridge. By storing it in a sterilised jar and following proper storage practices, individuals can enjoy the complex flavours and textures of this sauce for months, although it likely won't last that long!
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Frequently asked questions
Mushroom XO is a vegan version of XO sauce, a luxury condiment that originated in Hong Kong in the 1980s. It gets its name from XO ("extra old") cognac, a symbol of status and luxury in Hong Kong.
Mushroom XO is made with mushrooms (typically shiitake and king trumpet), soy sauce, sugar, brandy, spices, and salt. Some recipes also include oyster sauce, radish or seaweed stock powder, and Chinese five spice.
To make mushroom XO, cook the mushrooms with the other ingredients, following the specific instructions of your chosen recipe. The sauce is typically cooked for around 10 minutes and then taken off the heat to adjust seasoning. It can be stored in a sterilised jar in the fridge and will last for a few months.
