This sauce has its origins in an Argentine country club, hence its name. The sauce is also hugely popular in Peru, where it is a favorite accompaniment to seafood, salads, and other cold dishes, like the Causa Rellena (pictured). The alcohol can be omitted, if so desired. —Carlos C. Olaechea
about 1/2 cup
pisco, brandy, or vodka
In This Recipe
Thoroughly combine all of the ingredients in a small bowl. You can either drizzle this sauce onto a dish with a spoon, transfer to a squeeze bottle for more control, or serve in a small bowl as a dip.
I was born in Peru to a Limeño father and a Texan mother. We moved to Miami when I was five, and I grew up in the "Kendall-suyo" neighborhood—often called the 5th province of the Inca Empire because of its large Peruvian population. I've been writing about food since I was 11 years old, and in 2016 I received a master's degree in Gastronomy from Boston University. A travel columnist at Food52, I'm currently based in Hollywood, Florida—another vibrant Peruvian community—where I am a writer, culinary tour guide, and consultant.