Argentine Salsa Golf
The Quirky Foodster Team
Ingredients
- Mayonnaise — 150 g (2/3 cup)
- Tomato ketchup — 60 g (1/4 cup)
- Worcestershire sauce — 5 ml (1 tsp)
- Fresh lemon juice — 10 ml (2 tsp)
- Brandy or cognac (optional) — 5 ml (1 tsp)
- Salt and pepper — to taste
Method
- Combine mayonnaise and ketchup in a mixing bowl.
- Whisk until smooth and evenly pink.
- Stir in Worcestershire sauce and lemon juice.
- Add brandy if using, for a traditional touch.
- Season with salt and pepper to taste; chill before serving.
Cultural Background: A simple pink sauce blending mayonnaise and ketchup, salsa golf was reportedly invented in the 1920s at a golf club restaurant in Mar del Plata, Argentina, and has since become an enormously popular condiment across Argentina and Uruguay.
Tips: • The classic ratio is roughly 2 parts mayonnaise to 1 part ketchup — adjust to your own taste preference. • A splash of brandy is a traditional, if optional, touch that adds subtle depth.
Variations: • Add a pinch of paprika for extra colour and mild smokiness. • Add hot sauce for a spicier variation, common in some households.
Storage: Refrigerate in an airtight container up to 1 week.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 85 kcal, 0.2 g protein, 8.5 g fat, 2.5 g carbohydrate per 15 ml serving.
FAQs: What is salsa golf traditionally served with? French fries, seafood cocktails (like langostino cocktail), and sandwiches throughout Argentina and Uruguay. Is salsa golf the same as American cocktail sauce or Thousand Island? Related in concept but distinct — salsa golf is simpler, typically just mayonnaise, ketchup and a few seasonings, without the pickles often found in Thousand Island.
- Mayonnaise — 150 g (2/3 cup)
- Tomato ketchup — 60 g (1/4 cup)
- Worcestershire sauce — 5 ml (1 tsp)
- Fresh lemon juice — 10 ml (2 tsp)
- Brandy or cognac (optional) — 5 ml (1 tsp)
- Salt and pepper — to taste
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