Sarah Brown
XO sauce is a thick, sticky condiment that originated in Hong Kong in the 1980s. Its name is derived from XO (extra old) French cognac, a symbol of luxury. While traditional XO sauce contains dried scallops, shrimp, and pork, vegetarian versions use mushrooms or soybeans to achieve that signature umami flavour. Mushroom XO sauce is a vegan-friendly alternative to the traditional Cantonese sauce, made with shiitake mushrooms and a variety of spices and seasonings. It can be served with noodles, stir-fried vegetables, or roasted potatoes for a luxurious and flavourful meal.
| Characteristics | Values |
|---|---|
| Type | Condiment |
| Origin | Hong Kong in the 1980s |
| Name Origin | XO ('extra-old') French cognac |
| Texture | Thick, sticky |
| Ingredients | Mushrooms, soy sauce, sugar, brandy, spices, salt, garlic, shallots, chilli, nori, ginger, shiitake, cognac |
| Storage | Sterilised jar with a tight-fitting lid in the fridge |
| Shelf Life | Up to a week |
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What You'll Learn
XO sauce is a Cantonese umami-laden condiment
While XO sauce traditionally contains meat, vegetarian and vegan versions have been created, with mushroom-based and soybean-based varieties being the most common. These plant-based alternatives retain the umami flavour that XO sauce is known for. Mushroom XO sauce, in particular, uses rich shiitake mushrooms and sometimes cognac to create a luxurious vegan version of the traditional Cantonese sauce.
To make mushroom XO sauce, whole garlic cloves, mushroom stock, soy sauce, brandy, gochujang, vinegar, and miso are combined and brought to a boil. The mixture is then simmered over medium-low heat for about two hours until softened and thickened. It can be transferred to a blender or food processor and pulsed until the desired consistency is achieved. The sauce can be stored in a sterilised jar and kept in the refrigerator for up to a week.
Mushroom XO sauce is a versatile condiment that can be used in various dishes. It can be served with mixed mushrooms, steamed rice, or steamed tofu. It also pairs well with noodles, roasted red skin potatoes, veggies stir-fry, and corn tortillas. The sauce adds a savoury, umami flavour to any dish, making it a popular choice for those seeking a delicious and convenient cooking option.
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It was first developed in Hong Kong in the 1980s
XO sauce is a flavourful condiment that was first developed in Hong Kong in the 1980s. It is said that it was first created in the kitchen of Spring Moon at the Peninsula hotel, although other restaurants have also claimed to be the originators.
The name XO is a reference to XO ('extra old') French cognac, a luxurious and expensive drink that carries a lot of status in Hong Kong. The name reflects the high-end ingredients used in XO sauce, although it does not contain any cognac.
The sauce has a thick, sticky consistency similar to marmalade. Its signature flavour comes from dried seafood, including scallops, shrimp, and sometimes abalone, along with salty pork and aromatics like garlic, shallots, and chilli. XO sauce also has salty and sweet notes from soy and sugar, along with the richness of Shaoxing wine.
The vegetarian versions of XO sauce are just as flavourful, with mushroom-based and soybean-based varieties available. The mushroom-based XO sauce is a popular choice for those who want to enjoy the savoury and umami flavours of the sauce without any animal products.
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The name XO comes from 'extra-old' cognac
XO sauce is a luxurious Cantonese condiment that is widely believed to have originated in Hong Kong in the 1980s, although some sources claim it dates back to the 1960s. The name XO is derived from the "extra-old" grading of aged cognac, a symbol of status and luxury in Hong Kong. The sauce does not actually contain cognac, but the name reflects the use of high-quality, boujee ingredients.
The signature flavour of XO sauce traditionally comes from dried scallops, dried shrimp, and smoky pork, but vegetarian and vegan versions have gained popularity. The mushroom-based XO sauce is one such variation, featuring rich shiitake mushrooms as the star ingredient. This mushroom XO sauce is a delicious and healthy option, providing vitamin D and supporting a better blood sugar response.
When crafting mushroom XO sauce, a variety of mushrooms can be used, including shiitake and chestnut mushrooms. The mushrooms are typically cooked with other ingredients such as garlic, shallots, soy sauce, sugar, brandy, and spices. The mixture is then blended into a coarse sauce, creating a thick and sticky consistency reminiscent of marmalade.
Mushroom XO sauce is incredibly versatile and can be used in numerous dishes. It can be served with steamed rice, chopped century eggs, and steamed tofu, or paired with a veggie stir-fry and roasted red skin potatoes. The sauce also goes well with noodles, adding a luxurious and savoury edge to the dish.
Whether enjoyed as a vegan delicacy or a traditional condiment, mushroom XO sauce offers a unique blend of flavours and a touch of Hong Kong's culinary prestige. The name XO, derived from extra-old cognac, underscores the richness and status associated with this beloved sauce.
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It has a thick, sticky consistency
XO sauce is a thick, sticky condiment that originated in Hong Kong. It is not a traditional sauce but instead has the consistency of a thick, sticky marmalade. The name XO comes from "extra-old" graded aged cognac, a symbol of luxury and status. The sauce is typically made with dried seafood like scallops and shrimp, salty pork, aromatics like garlic, shallots, and chilli, soy sauce for saltiness, sugar for sweetness, and Shaoxing wine.
There are vegetarian versions of XO sauce, including mushroom-based and soybean-based varieties. Mushroom XO sauce is made by cooking mushrooms with other ingredients like garlic, shallots, soy sauce, sugar, brandy, and spices. The mixture is cooked until thickened and then blended into a coarse sauce. The sauce can be stored in a sterilized jar in the refrigerator for up to a week.
Mushroom XO sauce can be served with various dishes, including stir-fried vegetables, roasted potatoes, corn tortillas, steamed rice, tofu, or noodles. It adds a luxurious and savoury touch to any meal and is a favourite among those looking for delicious vegan and vegetarian options.
The process of making mushroom XO sauce involves cooking the mushrooms with other flavourful ingredients, reducing the mixture until it thickens, and then blending it to create a coarse and sticky sauce. This thick and sticky consistency is a defining characteristic of XO sauce, setting it apart from thinner, more liquid condiments. The sauce clings to food and enhances the dining experience with its rich and savoury flavour.
Whether enjoyed with vegetables, rice, or noodles, mushroom XO sauce elevates the dish with its unique texture and taste. The process of cooking down the ingredients and blending them into a thick, sticky sauce results in a luxurious and indulgent condiment, true to its Hong Kong origins.
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There are vegan XO sauce options
XO sauce is a fancy condiment that was first developed in Hong Kong in the 1980s. The name is a reference to XO ("extra old") French cognac, a drink that was associated with the bourgeoisie at the time. The traditional sauce includes ingredients like dried scallops, shrimp, and pork, but there are vegan options available.
Vegan XO sauce is a great way to add a kick to your dishes, and it can be used as a marinade or garnish. It's commonly added to noodle dishes like chow mein or stir-fries, and it can also be mixed into rice to create a more complex dish.
Making your own vegan XO sauce at home is easy and allows you to control the ingredients and their quality. You can find recipes online that will guide you through the process, and you can even double the recipe to make a bigger batch.
With its bold and spicy flavors, vegan XO sauce is a versatile condiment that can be used in a wide variety of dishes. It's a great option for those seeking a plant-based alternative to the traditional sauce or for anyone looking to add a unique and flavorful ingredient to their meals. Mushrooms in XO sauce is a popular dish.
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Frequently asked questions
Mushroom XO sauce is a vegan version of the traditional Cantonese umami-rich XO sauce. It is made with mushrooms, soy sauce, sugar, brandy, spices, and salt.
XO sauce is a thick, sticky, umami-rich condiment that was first developed in Hong Kong in the 1980s. It gets its name from XO ("extra-old") French cognac, a symbol of luxury and status in Hong Kong.
XO sauce typically includes dried scallops, dried shrimp, dried abalone, salty pork, garlic, shallots, chilli, soy sauce, sugar, shaoxing wine, and other aromatics.
To make mushroom XO sauce, cook a mixture of mushrooms, garlic, soy sauce, sugar, brandy, spices, and salt. Then, add cooked noodles and mix. The sauce can be stored in the refrigerator for up to a week.
Mushroom XO sauce is very versatile and can be used in various dishes. It can be served with steamed rice, century egg, steamed tofu, veggie stir-fry, roasted red skin potatoes, or corn tortillas.
