Argentine

Salsa Golf

October  4, 2022
4 Stars
Photo by Emily Dryden
  • Makes About 1/2 cup
Author Notes

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

Ingredients
  • 1/2 cup mayonnaise
  • 2 tablespoons tomato ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon pisco, brandy, or vodka
In This Recipe
Directions
  1. 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.

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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.

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