GLUTEN-FREE XO SAUCE
This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference because most XO sauces contain soy sauce and Chinese cooking wine, both wheat-based. Instead we use gluten-free soy sauce or tamari and sherry.
The next difference is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce.
The X in the title traditionally comes from the extreme chilli hit in the sauce. We recommend that you temper the chilli to suit your taste. Whether super hot or more on the mild side, we think you’ll appreciate the addition of this sauce in your gluten-free cooking. Try it with pan-fried tiger prawns, wok-seared snake beans or stir-fried slivers of beef.
Caren
XO SAUCE
Makes 300ml
1 red onion
2 long red chillies, deseeded
or 1 chilli and 1 small red pepper for a milder sauce
1 garlic clove
20 gm peeled and grated new ginger
60 ml grapeseed oil
50 gm bacon, finely diced
1 medium Swiss Brown mushroom, finely diced
50 gm caster sugar
50 ml gluten-free soy sauce
50 ml dry sherry
Roughly chop the onion, chillies, garlic and ginger then blend in a food processor into a coarse paste.
Heat the oil and bacon in a saucepan and cook for 3 minutes over medium heat, being careful not to crisp the bacon. Add the mushroom dice and cook for another 2-3 minutes. Add the onion mixture, turn the heat to low and cook for 10 minutes.
Add the sugar, soy sauce and sherry. Turn the heat to very low, cover and continue cooking for 30 minutes, stirring occasionally. The sauce will turn a deep reddish, brown colour.
Set aside until cool enough to handle. Spoon the XO Sauce into a sterilised jar and store in the refrigerator. Will keep for 3-4 weeks. Use a clean spoon when removing sauce from the jar.
Serve at room temperature or slightly warmed as an accompanying sauce with poached or grilled meats, seafood or vegetables; or stir through while cooking.