XO Sauce

XO sauce is a Hong Kong condiment built from dried scallops, dried shrimp, cured ham, garlic, shallots, chilies and oil, slow-fried until everything turns dark, crispy and intensely savory. The name borrows the cognac grading XO to signal luxury — there's no actual brandy in it. Spoon it over scallops, steamed fish, fried rice, noodles, even a fried egg, for an instant umami payoff. It keeps for months in the fridge under a layer of its own oil. Buy a good jar (Lee Kum Kee is widely available) before attempting to make it; the dried seafood alone makes a homemade batch expensive.