30-Minute Homemade XO Sauce
A luxurious Cantonese condiment that combines dried scallops, shrimp, and salted pork in aromatic oil with chilies and garlic. This umami-rich sauce develops deep, complex flavors through slow cooking and overnight resting. Perfect for stirring into noodles, drizzling over steamed vegetables, or adding depth to fried rice. The combination of seafood and pork creates an intensely savory profile that any dish it touches.
Ingredients
- 2 cups vegetable oil
- 1 onion, diced finely
- 5 garlic cloves, minced
- 3 tablespoons dried scallops, shreddeddried shiitake mushrooms1:1vegetarian
less umami depth
- 3 oz dried shrimp, medium-sized
- 3 ½ oz salted pork, diced finelyChinese sausage1:1different flavor
sweeter profile
- 40 dried chilies
- 2 fresh long red chilies, deseeded and chopped finely
- 1 teaspoon salt
Instructions
- 1
Heat wok over high heat and coat with half cup of oil until white smoke appears
- 2
Add onion and garlic, stir gently until garlic becomes golden
- 3
Add remaining oil, scallops, shrimp, pork, dried chili, fresh chili and salt
- 4
Stir gently and bring to boil, then lower to medium heat
- 5
Cook for 10 minutes, ensuring mixture bubbles constantly without burning
- 6
Remove from heat and transfer to glass bowl to cool to room temperature
- 7
Cover bowl and refrigerate overnight
- 8
Bring to room temperature and pulse in food processor for 10 seconds until roughly chopped
Tips
Ensure the mixture bubbles constantly during cooking to prevent burning while developing deep flavors.
Pulse briefly in food processor to maintain texture - the sauce should be chunky, not smooth.
Allow overnight refrigeration for flavors to meld and develop complexity before final processing.
Good to Know
Refrigerate in airtight container for up to 1 month. Always use clean spoon to prevent contamination.
Best made 1-2 days ahead to allow flavors to develop. Can be made up to 1 week in advance.
Serve at room temperature as condiment for noodles, rice, vegetables, or seafood.
Common Mistakes
Keep oil temperature moderate to avoid burning garlic and creating bitter flavors.
Process briefly to maintain chunky texture - over-processing creates paste consistency.
Substitutions
less umami depth
sweeter profile
FAQ
Can I make this without dried scallops?
Yes, substitute with dried shiitake mushrooms for umami, though the flavor will be different and less oceanic.
How long does homemade XO sauce keep?
Store refrigerated for up to 1 month in airtight container, always using clean utensils to prevent contamination.
Can I adjust the heat level?
Reduce dried chilies for milder sauce, or add fresh chilies with seeds for more heat.