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XO Sauce
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 213
Ingredients
Agave Syrup
Pork Stock (page 6)
Cellulose Gum
Cured Ham
Dried Red Chile
Dried Scallop
Fermented Black Beans
Fresh Ginger
Frying Oil
Garlic
Salted Dried Shrimp
Xanthan Gum
This recipe is used in the following recipes:
Deep-Fried Custard
Tags
Thickeners