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