XO Sauce
With the addition of lemongrass, Los Angeles chef Sang Yoon brings a floral Southeast Asian note to boost the deep umami flavor of this luxurious Chinese sauce. Stir XO sauce into stir-fries or add...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Kitchen scale
- Skillet
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mason jar
- Stove
- Refrigerator
Ingredients
- 1¼ oz. dried scallops
- ½ oz. dried octopus
- ¼ oz. dried shrimp
- ⅛ oz. dried mackerel
- 5 cloves garlic
- 1 stalk lemongrass, stemmed, tough outer leaves discarded, inner core chopped
- 1 shallot
- 3 tbsp. Chinese cooking wine
- 1½ tbsp. dark brown sugar or palm sugar
- 1½ tbsp. fermented bean paste (dou ban jiang)
- 1½ tbsp. soy sauce
- ¼ cups peanut oil
- ¼ cups dark Asian sesame oil
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