Condiment/Spread

Salsa Golf

August 28, 2017
Photo by Emily Dryden
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

  • Makes about 1/2 cup
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.