XO Sauce Dressing (Modern Restaurant Style)
XO sauce originated in Hong Kong in the 1980s as a luxury condiment of dried seafood, cured ham, and chillies.
Version A: Vegan XO Citrus Dressing (Fat Choy, NYC)
XO Sauce Base (~150 ml):
| Ingredient | Amount |
|---|---|
| Fresh ginger, finely minced | 27 g |
| Garlic, finely minced | 12 g |
| Scallions, thinly sliced | 14 g |
| Fresh citrus zest | 5 g |
| Dried tianjin or árbol chile | 1 |
| Smoked pimentón | 3 g |
| Fine sea salt | 5 g |
| MSG (or 5 g nutritional yeast) | 2 g |
| Sugar | 2 g |
| Olive oil (to cover) | ~100 ml |
Method: Combine all in a small saucepan, add oil to cover. Heat over the lowest flame for ~1 hour until aromatics are dehydrated and crispy. Cool. Keeps weeks refrigerated.
Dressing (~250 ml): Whisk 60 ml lemon juice + 60 ml olive oil + 80 g XO sauce + flaky salt.
Version B: XO Caesar (MOB Kitchen, ~250 ml)
| Ingredient | Amount |
|---|---|
| Egg yolk | 18 g |
| Prepared XO sauce | 45 g |
| Dijon mustard | 5 g |
| Parmigiano-Reggiano, grated | 30 g |
| Lemon juice | 30 ml |
| Vegetable oil | 150 ml |
| Water | 30 ml |
Method: Blend egg yolk, XO, mustard, Parmesan, and lemon juice. With processor running, gradually pour in oil. Loosen with water. Season.
Notes
Pairs with: Citrus salads, grilled romaine, roasted broccoli.
Sources: