XO sauce
XO酱 / XO醬 · XO zoeng3 (jyutping)
A chunky Hong Kong condiment of dried scallops, dried shrimp, chili, cured ham and garlic cooked in oil; the name borrows from XO cognac but has none.
What it means
XO sauce (XO醬) is a spicy, umami-rich seafood condiment from Hong Kong, used in Cantonese cooking. Wikipedia lists dried scallops, red chili, Jinhua ham, dried shrimp, garlic and vegetable oil as the main ingredients, and Omnivore's Cookbook describes the same family of ingredients slow-cooked in oil, with shallots, garlic and chilies. Wikipedia calls it more a chunky relish than a sauce.
The name borrows from XO, the 'extra old' label on premium cognac. Wikipedia and Omnivore's Cookbook both say the sauce contains no cognac. The Woks of Life says XO is Hong Kong shorthand for high quality, prestige and luxury.
Sources agree it was developed in Hong Kong in the 1980s; Wikipedia says at The Peninsula Hotel, with the Spring Moon restaurant getting primary credit, while noting some claims for nearby Tsim Sha Tsui restaurants. The specific origin is disputed. It is used as a table condiment or cooking ingredient on fish, meat, vegetables, tofu, rice and noodles.
A common mix-up
Despite the name, XO sauce does not contain cognac; the XO is borrowed from the cognac grade label.
Questions people ask
Does XO sauce contain cognac?
No. Wikipedia and Omnivore's Cookbook both say the name borrows from XO cognac and the sauce has none.
What is XO sauce made from?
Dried scallops, dried shrimp, cured ham such as Jinhua ham, chili, garlic and oil, according to Wikipedia and Omnivore's Cookbook. Some recipes add shallots, Shaoxing wine or sugar.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.