XO Sauce


_ Sang Yoon, Father's Office, Los Angeles_ "Making it is a real labor of love; you have to let the dried seafood soak up water before finely chopping it with the aromatics and cooking the mixture to incorporate the flavors. But it's so worth it." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman

With the addition of lemongrass, Los Angeles chef Sang Yoon brings a floral Southeast Asian note to boost the deep umami flavor of this luxurious Chinese sauce. Stir XO sauce into stir-fries or add it to a wok with fried crabs or shrimp.