Hungarian XO sauce from Ádám Mede
“I chose this special sauce because it is made from simple, readily available ingredients, yet the end result is exciting and memorable. In my version, the oyster mushrooms are grilled over charcoal, then covered with Hungarian XO sauce, fresh blackberries, and a little soft gorgonzola.
Hungarian XO recipe:
- 350 g chicken fat (obtained by browning approx. 550-600 g chicken fat)
- 50 g shallots, finely chopped
- 30 g mangalica ham, chopped
- 3 g fresh chili, finely chopped
- 20 g garlic, chopped
- 20 g ginger, finely chopped
- 15 g Hungarian smoked paprika
- 50 g sauerkraut, chopped
- 50 g thick plum jam
- 300 g Tokaji Aszú, boiled down to 150 g
Heat the strained chicken fat to 140 degrees, then gradually add the ingredients. First add the shallots and mangalica ham, then the chili, garlic and ginger – fry, stirring constantly, but being careful not to burn. The ingredients will fry in the oil for about 3 minutes, then add the paprika, which we also fry carefully to bring out its flavor and color.
Next comes the sauerkraut, plum jam and wine. After adding the latter, we boil it. It will last a very long time in the fridge in a mason jar. The original, Asian XO version is also very exciting, this one differs from it in that the Hungarian umami-rich ingredients give it its concentrated flavor.
