Mrs Robinsons XO sprung from the idea of imitating the famous Hong Kong sauce using ingredients from Brandenburg & the surrounding areas. They use crustaceans & eel from Tiergarten & Havelsee and dry chillis from Grete Peschken and Olaf Schnelle over the summer to use throughout the year. The deep umami flavour is enhanced with off-cuts from Mrs Robinson’s homemade charcuterie (Erdhof Seewalde pigs) and the best freshly pressed rapeseed oil. Whipped together with butter churned by Backenholz Creamery, this makes for a spreadable umami delight!
Delicious on hot toast with a poached or boiled egg, on crumpets or fresh waffles. Or put some sweet potatoes in the oven, add salt and a dollop of XO butter. Also great with roasted veggies, on top of grilled fish, seafood or with steak. Cooking scallops or whole prawns in it also works a charm. Here’s a really simple, can’t-go-wrong recipe: cook up some gnocchi, then make a sauce au beurre by melting XO butter in a saucepan, adding a little of the cooking water and then tossing the gnocchi through the buttery goodness. A few leaves on top are all you need.
Also, toss it through freshly popped popcorn!!!