Iberian XO Sauce

Name: Iberian XO Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: Asian
Ingredients: 5g small (shell on) + 75g large (peeled) Dried Shrimp; 150g compoy Dried Scallop; 50g Dried Squid; 5 pieces Thai Chile; 50g Ginger; 30g Garlic; 50g Shallot; 100g Olive Oil; 25g Sesame Oil

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

Madrid's three-star XO, cured ham and dried seafood in every spoonful.

Ratio

Olive Oil 110 mlSesame Oil 27 ml

Ingredients

Dried Shrimp — 5g small (shell on) + 75g large (peeled)
Dried Scallop — 150g compoy
Dried Squid — 50g
Thai Chile — 5 pieces
Ginger — 50g
Garlic — 30g
Shallot — 50g
Olive Oil — 100g
Sesame Oil — 25g

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.

Provenance

Chef of the three-Michelin-star DiverXO in Madrid; known for boundary-pushing Asian-Iberian cooking.

Originally published as Salsa XO Ibérica.

Adapted from a Dabiz Muñoz recipe (Dabiz Muñoz / Pescaderías Coruñesas recipe feature).

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.

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 Dabiz Muñoz / Pescaderías Coruñesas recipe feature (published as “Salsa XO Ibérica”). Full citation lives in Provenance.