From Daddy Lau (Made With Lau)'s kitchen · Made With Lau (independent / media kitchen), Los Angeles

stove · hot sauce

NATIONAL AWARD WINNER

Cantonese XO-Style Sauce

From an award-winning kitchen

Ratio

VEG OIL 240SOY SAUCE 15

Ingredients

VEG OIL240 ml
SHALLOT70 g
GARLIC40 g
DRIED SHRIMP30 g
GOCHUGARU14 g
SOY SAUCE15 ml
SUGAR4 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Cantonese home cook of the Made With Lau YouTube channel with son Randy Lau; James Beard Awards (media). Teaches Cantonese vegetable and sauce technique from a Los Angeles kitchen.

Originally published as Cantonese XO-Style Sauce.

Adapted from a recipe published by Daddy Lau (Made With Lau) in Made With Lau / Cantonese umami sauces.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Made With Lau / Cantonese umami sauces (published as “Cantonese XO-Style Sauce”). Full citation lives in Provenance.