| XO, The SE Team No images? Click here   How to Make XO Sauce XO sauce is a luxurious condiment. Named after XO cognac, even though there is no French booze in it, and created in Hong Kong, it’s become increasingly popular in American restaurant kitchens over the past decade. And for good reason: It's filled with umami-rich ingredients, like dried shrimp, dried scallops, and aged ham, which get cooked down into a jammy sauce that can give almost any savory dish a huge flavor boost. Here's how to use it  This recipe riffs on rich and creamy grilled Mexican street corn with the addition of savory, meaty XO.  Further proof that all you need to elevate a quick weeknight dinner is the right condiment.  Make a better version of grilled broccolini by using the intense heat of a charcoal chimney starter.  Briny, juicy clams up the ante on XO's seafood punch for a ridiculously easy dish that comes together in minutes.  Mazemen, or "mixed noodles," is a soup-less variation on ramen, and this version incorporates powerfully savory XO sauce to make a flavorful ramen that takes all of five minutes to prepare.
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