stove · hot sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minCantonese XO-Style Sauce
Independent adaptation of a publicly published Made With Lau recipe. Not affiliated with, sponsored by, or endorsed by Made With Lau.
Daddy Lau (Made With Lau)'s Cantonese XO-Style Sauce, from the published recipe.
Ratio
Ingredients
- Vegetable Oil — 1 cup (240 ml)
- Shallot — 1/2 cup minced (70 g)
- Garlic — 1/4 cup minced (40 g)
- Dried Shrimp — 1/4 cup soaked chopped (30 g)
- Gochugaru — 2 Tbsp chile flakes (14 g)
- Soy Sauce — 1 Tbsp (15 ml)
- Sugar — 1 tsp (4 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.
Companion jar
Cantonese XO-Style 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.