Lunch: Crudités With Bacon XO Sauce

Recipe by Andy Baraghani XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

Ingredients

4 slices bacon
1 cup vegetable oil
6 ounces shiitake mushrooms, stems removed, finely chopped (about 2 1/2 cups)
2 scallions, thinly sliced
1 medium shallot, finely chopped
5 salt-packed anchovies, rinsed, chopped
3 red Thai chiles, seeds removed, finely chopped
3 garlic cloves, finely chopped
1 (1-inch) piece ginger, finely chopped
1/2 teaspoon toasted sesame oil
1/4 teaspoon kosher salt

Instructions

Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).
Heat vegetable oil in a medium skillet over medium. Cook bacon, stirring occasionally, until brown and crisp, about 4 minutes. Using a small fine-mesh sieve, transfer bacon to a small bowl.
Working in separate batches and transferring each item to bowl with bacon as it’s done, fry aromatics until brown (about 2 minutes for everything except mushrooms and shallot, which will take about 4 minutes). Let oil cool completely.
Pulse bacon, mushrooms, scallions, shallot, anchovies, chiles, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.

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