How to Make XO Sauce | Serious Eats

[@endofanera1983]

I like this dude. It’s alright to not be all bubbly and over reactive. He’s just chill and still funny. I don’t get why the commenters give him a hard time.

[@GhostPirate6]

It's one thing to be chill, it's another to be a slow talker that sounds like you've been digitally slowed down.

[@notmyrealname23]

Haters gonna hate

[@nadtz]

I like this more than all those presenters that kinda make me want to smash my head into my screen. He seems like a big boy and can laugh at the hate so it's all good.

[@twist3d537]

hes a slow monotone speaker , not what you want in a presenter

[@EbonyPope]

There is a difference between being chill and being monotonous. It's tiring to listen to his speech pattern. The majority seems to agree. Nice recipe though.

[@jackywchen]

In case you can't get the ingredient here are some approximations: Shaoxing Wine 紹興酒: 1. Sherry or 2.Sake with less than a teaspoon of red wine vinegar. Note: It is a rice wine made from the sticky yellow rice with a floral aroma and barely detectable sourness. We often use it on meat dishes. Jinhua Ham 金華火腿: 1. Spiceless salt-cured ham 2.Bacon taste great in their own way but has a different flavor profile 3. Country ham Note: Jinhua is fatty, spiceless salt-cured rump cut ham and often used when the cook just wants intense salted pork flavor but do not want spice in their already complex palette. Sasha did call for Country ham as an alternative. I don't disagree, but if the country ham you bought is heavily spiced it might complicate an already complex sauce - which is fine if you like complex flavors. Dried Scallops 干瑶柱: Clean the scallops then steam them for 5-8 minutes. Once steamed pat them dry then salt them, since we are not dry curing it for long term storage you don't need to smother it, as matter in fact you can skip salting if you bought them pre-brined. To dry.. - In hot and humid regions where critters might feast on the scallop, we will have to dry it with heat. Spread the scallops on an oven tray in the lowest part of the oven rack and heat to 200°F or its lowest setting. Flip them every now and then till its fully dry. - If you live in a cool, dry region where bugs are not a concern you can spread them out on a baking tray and wind+sun dry it with a fan on high. Flip them every 6 hours till it is completely dry (about 2-3.5 days depend on the humidity). Oyster Sauce 蠔油: Barebone homemade oyster sauce. Bring 7-8 Oysters with its juice to boil and let it simmer for 5 mins, take the oyster out (you only want the liquid) and strain the liquid to remove impurities, reduce the liquid with a small flame for 2-3 hours. Then add soy sauce, brown sugar and thickening agent (starch slurry or roux). Note: 7-8 are barely enough to make XO sauce, I don't recommend more or making it because it will stink up your house for days. Just buy the real thing, nothing beats the OG lee kum kee 李錦記 Oyster Sauce with women on the boat. This is the one that most restaurants and home cooks use so don't get anything else. I put this list in my google drive in case you want to bookmark/print it docs.google.com/document/d/17XFL1aKlUqKgXdZuhwxZtbTyU4sN7cUp1XWxrHm-Fd4/edit?usp=sharing Hope it helps Your neighborhood friendly Chinese guy

[@victoriahollis3454]

Your help is appreciated I find Chinese food so so interesting I'm in the UK and there's a lot we can't get so I kinda make up substitutions as I go but first hand tips are great.

[@Saurischian]

This is honestly the best comment on KZbin.

[@rorymcyt]

thank you so much, really helpful replacements/workarounds. wish i could bookmark this comment somehow !

[@sarzootashoota351]

You are a hero

[@sjmiller131]

Why would you dry scallops if you are just going to rehydrate them for this

[@buntychea2616]

For anyone who has never tried this stuff, PLEASE do. It's savory, sweet, slightly spicy and addictive. And to give you an idea of costs, a 12 oz jar of this stuff will cost you about $20-$25.

[@j-_-h]

The water he used for rehydration could be saved. It s a good cooking stock for other recipe.

[@TheLandichoChannel]

absolutely right

[@formaldehyde83]

To make XO correctly, you rehydrate the seafood in shaoxing, and reduce that into the sauce.

[@erratic2627]

Thanks!!!!

[@mikr18]

That part hurt to watch...so much wasted flavor

[@luciboras]

Don't need to change anything, be your authentic self. You are worthy and perfect.

[@PaulHo]

I actually like his default playback speed. It allows for easier following along and concentrating on the details of the recipe. It's BBC Earth, not Infinity War.

[@andrewfelixferdaus8767]

The water used to rehydrate the seafood can be thrown in with the chicken stock too

[@etherdog]

I like Sasha. He knows good technique and ingredients, he presents the content in a deliberate and intelligible manner, and is steadily getting confidence in front of the camera. AND English is not his first language.

[@LOLCoolJ]

What a pleasant young man.

[@broakland2]

So delighted to stumbled upon your method of making this sauce, thank you

[@najimusa4204]

He sounds like Raymond from Everybody loves Raymond 😆

[@snozzberry1916]

1.25x actually makes this sound better. I'm surprised, thought the comment was just shade, but it's accurate. Everyone else in the video sounds way sped up at 1.25x, except him.

[@jor3122]

i started watching it in that speed and I forgot I turned it on until someone else spoke lol

[@teodora9280]

I never ever speed people up but really had to witht his guy. It was a bit spooky when he called me out lol.

[@nihsla]

Go 1.5x if you want the ben shapiro speed.

[@crancelbrowser5478]

Awesome, I want to make this, I like this guy

[@Will_JJHP]

This is the greatest condiment in the history of everything.

[@KurticusZen]

i'm only 15 seconds in and this video has already been edited more than all the other videos on their channel combined. EDIT: Sasha reading his own comments at 7:35 had me rolling.

[@ellenlee8297]

Thank you so much for this video, chef Marx! I made this and it turned out great on my first try and i am NOT a good cook. Your video was clear, concise & easy to follow. And your print out recipe was the same. I have been wanting to make this for awhile now and finally did it with this video. I am so glad this recipe makes a big batch at a time, can’t wait to give it out to friends & families.

[@vinniekay0967]

I`m from The Netherlands (Amsterdam region), and here we have a ban on importing Dried Scallops (& Hunan Ham as well) Though Dried Shrimp is NOT banned! (?) Luckily we have exquisit Cured Ham available from Spain. So everytime i`m making a new batch of XO-Sauce, i`ll have to dry my own Scallops. In short : `Ingredients costs` for making aprox. 350gr. of XO-Sauce is around €44,- !! But to me it`s worth the money & the hassle. `Cause it`s Yummy!!! ;)

[@Iskandar64]

I discovered XO sauce a few years ago. I bought a small jar in London’s China town for something like £8 not knowing what it was. Then when I cooked with it ... wow! I then eeked it out as a rare ingredient. I was in China Town recently and could only find jars £25 plus ... too much. I might have to make my own. Thanks.

[@calvinrollins4957]

You do a great video... 1.25 is great. having setting options is a great thing.

[@HyperHorse]

This is the first cooking video on KZbin I've seen where the word glutamate is mentioned. Congratulations.

[@gialy8620]

Good intro...but OMG...just Gasp when I saw him dumping those water down the sink...lol. my thought exactly Jason Hu. Lol.

[@JohnTheEncyklopedia]

My man really did the airhorn sound with his mouth.

[@danmay7834]

Okay you reading your youtube comments cracked me up...and then I fell asleep on my couch listening to your soothing voice. I think I almost made it through the recipe before I fell asleep though.

[@sabrinareyes206]

man, i appreciate this guy !

[@scorpia3215]

great video! i've heard about this sauce a lot but never heard it broken down like this

[@MrEazyE357]

Btw, most peanut oils will not affect those with a peanut allergy. I have one and use peanut oil all the time. I've been told it's because the protein in the peanut, not the fat, is what triggers the allergy. The more you know...

[@MDSMAZa]

I felt bad that they had him read that in the middle of his process

[@logner]

LOOOL, that lumpy space princess comment was on point.. hahaha

[@jenjonphotography]

Wow Ben Platt is so talented, who knew he can cook as well

[@Romans_116]

You can improve yourself but don’t change who you are. Awesome video! Thanks!

[@TheDaniello1995]

Smashing it! Bravo Zio

[@hunterhalo2]

Playback speed .75 = He's blackout drunk

[@jefftothealbright]

I want to make a bunch of this and give it to cook friends as gifts. Thanks.

[@brookstarkington]

Time to turn playback speed up to 1.25x again. EDIT: OH MY GOD I JUST GOT TO THE PART IN THE VIDEO WHERE HE ADDRESSES THIS

[@brookstarkington]

(To be fair he is speaking much faster than he normally does.)

[@psycold]

haha I did that and it still sound slow.

[@dzurisintube]

Life changer

[@noirprncess]

Had to laugh at you reading comments from previous videos.

[@sarzootashoota351]

You have a great voice don't let the haters get to you.

[@ryangunabalan]

Why not use prosciutto in place of Jinhua ham?

[@knightsofneeech]

Can I dehydrate my own shrimp and scallops if they are hard to find?

[@davidlindsay6072]

1.25 speed is perfect!

[@Crux161]

The biggest challenge with this recipe is making the Jinhua ham... But I'd love to give it a try -- despite the fact you'd practically have to make a separate business if you wanted to somehow make and or use the sauce commercially.

[@pitabread94]

can we get a recipe for the XO mazemen please?

[@mojoteq]

Reading the comments on the video made this an immediate thumbs up

[@lawnfox2721]

Great recipe. The Italian works but you’d need subtitles. I’ll have to try this recipe thank you

[@youknowmyname9915]

How long you can keep this sauce?

[@jacobcummings8704]

Forever in the fridge, but it tends to not last long if you love it

[@T100ley]

Sho stole the XO show!! Team Sho fo-sho!! Just kidding Sasha! Can’t wait to make everything in this episode!!

[@booon-booon]

awesome video and host!

[@slimpicks2570]

You can sub the ham with lupchung ( Chinese dried pork sausage)

[@jacobnoble5869]

Anyone know how long this stuff keeps in the fridge?

[@BearAxeBear]

Jacob Noble if you beware of contamination, the life of the sauce is equal to the life of the oil. Only the oil will turn bad, usually 3-12month

[@DavidJohnson83]

Love this guy!

[@CHEVYCAMARO4GEN]

LSP! Lolololo “Oh my heart!”

[@janetpasciak6419]

So looking forward to making this💕

[@wendyellis6402]

You’re doing just fine !

[@civilizeddiva]

8:34: Our ears must be open to diversity. It is ok for others to look, sound and be a little different than ourselves. Thank you for presenting this recipe and for adapting for the home cook.

[@mizzbreukelen]

You should really do an entire video in Italian🥰🥰🥰

[@gus473]

On maps, XO identifies "unexploded ordnance!" 💥 ☠️😮

[@axl2531]

If you really want this but don’t have the ingredients just go to your asian market and ask for XO sauce

[@Macca81]

But it's not nearly as good as the stuff you make yourself

[@tony_25or6to4]

It's almost a worchestershire sauce, but not aged or fermented.

[@reed9474]

I like this guy. He doesn't sound anything like Kermit

[@SpirareExpressions]

NOOOOOOOOOOOO! Don't throw away the dried seafood soaking liquid! *cries*

[@TheSuperkhan15]

what can we use in place of the ham if we don't eat pork?

[@jacobcummings8704]

I guess some sort of tender, fatty jerky. Maybe with pastrami? Something salty. Honestly, I'd simply omit it and just up the salt content and add some adobo

[@TheSuperkhan15]

@@jacobcummings8704 Wow thanks man! ill definitely be making this over the weekend haha

[@w4in]

What kind of restaurant recipes did you use this in?

[@amirlecter8318]

Sho needs his own show!

[@slewone4905]

The closest thing to the proper ham for this is Smithfield ham and next is proscuitto.

[@ask230]

2:59 9:57 That isn't Shaoxing rice wine. It's clear rice wine.

[@Nomadic813]

Should probably add that this is a pretty expensive sauce to make or buy. if you're using high quality ingredients you're looking at 50 bucks a pop for a small jar (350ml ish). Dried Scallops in particular is $$$ (some go for hundreds of dollars a pound). Cheaper versions will use less scallops and more shrimp or substitute even other dried seafood, but nothing compares to the classic scallop/shrimp.

[@azndude963]

He threw away liquid gold at 2:11

[@MrReichennek]

The videos are great.

[@ImBarryScottCSS]

1.25 is a bit fast but 1.1 or 1.15 would be perfect 🥰

[@TheLandichoChannel]

try adding brown sugar and chili pepper it would make the taste better

[@Ketharuil]

They're both in the ingredients he listed?

[@TheLandichoChannel]

@@Ketharuil I mean more =)

[@marilyn1228]

I have yet to figure out when people watch free youtube videos, if anything rubs them the wrong way, they immediately turn into what they think is clever one-line anonomous ugliness.

[@gus473]

"Anonymous" is a good way to spell anonymous....! 😎

[@Ivo--]

Can't believe you threw out the scallop & shrimp water!

[@rorysparshott4223]

WHAT ARE YOU DOING POURING AWAY THE LIQUOR I AM CALLING THE POLICE

[@jkmorbo]

I'd love to try some of that but I don't think I'll make it any time soon.

[@andrewfelixferdaus8767]

Isn’t that just regular rice wine? Shaoxing wine is slightly brownish

[@jacobpoulsen5414]

There are different kinds of shaoxing wine, many of them are clear.

[@masstwitter4748]

It’s regular rice wine to my eyes. Shaoxing wine is made with brown rice and aged - different flavor profile and color.

[@korona277]

I want to try this sauce but there is no way in hell im making this. Wonder if I can find this at the Asian grocery store

[@formaldehyde83]

Yes, you can. Lot of decent products out there. It's kinda pricey though. Don't spend more than $20.

[@saviyou]

Who else watched this at 1.25x?

[@aenematron]

Looks delicious but if I cook that in my house the smell will drive away my family forever

[@MrFreddess]

Why use dried seafood, whats the advantage? Can i use fresh?

[@ioioio6758]

Dried seafood has a depth and intensity of flavor that doesn’t exists in fresh seafood

[@ioioio6758]

Just like how dried mushrooms have an amplified flavor

[@thekizer45]

Ray Romano makes a sauce. Its good

[@MyChilepepper]

Rich in purine, not good for my gout, still I'm going to try it.

[@wonhome2711]

Yes, great host. Nice to see other Chinese agreeing on your rendition of this famous sauce. Sho, please get a haircut!

[@AunHasanAli]

why are you using a metal spatula on a beautiful le creuset

[@Justinjale]

Have y'all tried sous-vide xo sauce?

[@d0tz_]

umm... that doesn't look like shaoxing wine, it's suppose to be a yellow wine, the one in the video is clear.

[@bestlty]

Dotz it literally says 绍兴 on the bottle my guy

[@d0tz_]

​@@bestlty I suppose anything with an apple sticker on it is an iphone. Shaoxing wine has to be yellow, almost by definition, here's my source: kzbin.info/www/bejne/a4bcfIh_arppbc0

[@chefkocher1]

@@d0tz_ video production lighting can change the appearance.

[@johnalthomas]

Not good for no pork eaters. Wonder if the pork ham can be excluded

[@turtleboy35]

Here’s the comment referencing Abel that you’re looking for

[@theaudiophille]

No offence...but is it just me or the dude sounds way constipated. Besides, the nasal tonality he seems a bit underplayed and relatively less degree of exposure. Would be glad to see more of this guy as he certainly knows what he's doing. Sidenote : XO just changed my life!! Props

[@aubreyravenl]

He tossed out the soaking water.

[@jerrymarasco683]

This is awesome, I think this could cure the common cold. What do you think. Lol.

[@ragnaroktog13]

So where did they get the ham if it's illegal to import?

[@victoriahollis3454]

Several us producers do a replica type of ham forgive me for not including correct name

[@ragnaroktog13]

@@victoriahollis3454 Do you have a name of one of these replicas?

[@victoriahollis3454]

@@ragnaroktog13 where are you based?

[@ragnaroktog13]

@@victoriahollis3454 San Antonio

[@victoriahollis3454]

@@ragnaroktog13 if you have a local Chinese store go have a look in the chiller cabinet in mine usually in clear plastic wrapping with a plain text font written on it I don't believe there's a specific brand name. If I can't find it there I substitute country ham or dry cure smoked bacon hope that helps xx

[@MaltAndPepper]

Kee-cup? Ketchap! It is supposed to be the etymological source of Ketchup. Not sure about that, but definitely pronounced 'catch-ahp' (ketchup with an 'ah' sound instead of uh)

[@dronjones1]

just me or does anyone else cringe every time he bangs a metal spatula on the edge of the la creuset dutch oven?

[@Beul8677]

It’s 2019 and you’re only discovering these ingredients now. Good grief! Start shopping at your local Asian grocery store like 99 Ranch and Hmart. There’s a lot more out there you know!?!

[@ImBarryScottCSS]

All of the things.

[@maryadantzer5311]

Why on earth are you using a metal utensil in a Le Creuset pot?

[@_LYH_]

There's another method which further streamlines the process. Blend all the shallots garlic and dried de-seeded dried chilli with vegetable oil as first part. Thereafter chop the steamed shrimps with toasted anchovies. Using a broad knife to squash the steamed scallops into filaments. Fry the first blend mix in low heat until fragrant, strain off the paste, leaving the red oil in the dutch oven for the chopped shrimp and scallops. Finally add oyster sauce and sugar to taste, returning the paste back to thoroughly mix with the seafood blend. No shaoxing, chix stock nor Chinese ham needed ( less smoke grease in the kitchen ). Cheers

[@gab.lab.martins]

I need to develop a kosher version of this. Will probably involve katsuobushi and dried deer/lamb/goat heart. Any suggestions are welcome.

[@joelw8780]

Warning: Do not operate heavy machinery while this video is playing....💥⚠️☠️🧯

[@Typerex187]

That's close to $70usd worth of dry seafood. The only part this guy should of done is to save the eater that the seafood was bloomed in and reincorporate back into the sauce.

[@jtchiang962]

I CAN’T UNHEAR LSP NOW!