Ginger-Shallot Hot Sauce

Name: Ginger-Shallot Hot Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: 1 cup neutral oil (240 ml) Vegetable Oil; 1/3 cup + 1 Tbsp minced (70 g) Ginger; 1/3 cup minced (50 g) Shallot; 1/4 cup minced (40 g) Garlic; 1/4 cup green onion whites thinly sliced (25 g) Scallion; 4 tsp (20 ml) Tomato Paste; 1 Tbsp Chinese chile flakes (7 g) Gochugaru; 2 tsp Lee Kum Kee (10 ml) Shrimp Paste; 4 oz dried shrimp or scallops soaked pulsed (113 g) Dried Shrimp; 1/2 cup small-diced spicy/fennel salami (70 g) Salami; 1 1/4 tsp coriander seeds (2.5 g) Coriander; 1 tsp red Sichuan peppercorns (2 g) Sichuan Pepper; 1/4 tsp anise seeds (0.5 g) Anise Seed; 1 tsp fennel pollen (1 g) Fennel Pollen

Independent adaptation of a publicly published Brandon Jew recipe. Not affiliated with, sponsored by, or endorsed by Brandon Jew.

CONDIMENT · NOODLES, RICE & EGGS

A condiment for noodles, rice & eggs.

Brandon Jew's red XO sauce for noodles, rice, eggs.

On the jar

RED XO

Method: stove
Yield: about 2 cups
Ingredients: 14

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 240 mlTomato Paste 20 mlShrimp Paste 10 ml

Ingredients

Vegetable Oil1 cup neutral oil (240 ml)
Ginger1/3 cup + 1 Tbsp minced (70 g)
Shallot1/3 cup minced (50 g)
Garlic1/4 cup minced (40 g)
Scallion1/4 cup green onion whites thinly sliced (25 g)
Tomato Paste4 tsp (20 ml)
Gochugaru1 Tbsp Chinese chile flakes (7 g)
Shrimp Paste2 tsp Lee Kum Kee (10 ml)
Dried Shrimp4 oz dried shrimp or scallops soaked pulsed (113 g)
Salami1/2 cup small-diced spicy/fennel salami (70 g)
Coriander1 1/4 tsp coriander seeds (2.5 g)
Sichuan Pepper1 tsp red Sichuan peppercorns (2 g)
Anise Seed1/4 tsp anise seeds (0.5 g)
Fennel Pollen1 tsp fennel pollen (1 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Ginger-Shallot Hot Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chinese-American / Cantonese diaspora chef of Michelin-starred Mister Jiu's in San Francisco; James Beard Best Chef: California 2022. Chinatown fine dining with California produce.

Originally published as Red XO Sauce.

Adapted from a Brandon Jew recipe (Mister Jiu's / Kitchn reprint).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Mister Jiu's / Kitchn reprint (published as “Red XO Sauce”). Full citation lives in Provenance.

Companion jar