Oporto was bringing back its 1986 price for the Bondi Burger, selling it for just $2.86, and that was too good to pass up.
Rather than grabbing chips to go with it, I decided to make some crispy potato wedges at home. And if I was making the wedges, I wanted a spicy sauce for dipping too.
This is my homemade take on an Extremo-style sauce, aiming for that creamy, garlicky, tangy and properly spicy flavour. It’s not meant to be an exact copy of Oporto’s recipe, just my version based on the flavours I associate with it.
So what started with a $2.86 burger somehow turned into making my own wedges and sauce to go with it.
Extremo-Style Chilli Sauce
Ingredients
- 150 g whole-egg mayonnaise
- 1½ tbsp lemon juice
- 1 tbsp white vinegar
- 2 tsp minced garlic
- 2 tsp hot chilli sauce
- 1 tsp cayenne pepper
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- ½ tsp chilli flakes finely crushed
- ½ tsp salt
- ½ tsp sugar
- 1 –2 tbsp water to thin
Method
- Add the mayonnaise, lemon juice and vinegar to a bowl and whisk until smooth.
- Add garlic, chilli sauce, cayenne, sweet paprika, smoked paprika, chilli flakes, salt and sugar.
- Whisk thoroughly until completely combined.
- Add water 1 tsp at a time until it reaches that slightly loose burger-sauce consistency.
- Refrigerate for at least 1 hour, preferably a few hours, before tasting again.
- Adjust with extra cayenne/chilli for heat, lemon or vinegar for sharpness, or a tiny amount more sugar if the acidity is too aggressive.
Private Notes
Tried this recipe?
Let us know how it was!More recipes to try
Ingredient guides for this recipe
Cooked this recipe?
Sign in to post a short comment and photo as proof of your cook. Your contribution will be public on this recipe.
Sign in to add your cook
Leave a Reply