 Salsa golf served at a "taste-off" inBuenos Aires | |
| Type | Condiment |
|---|---|
| Place of origin | Argentina |
| Created by | Luis Federico Leloir |
| Main ingredients | Mayonnaise,ketchup,pimento,oregano,cumin |
Salsa golf is a coldsauce of somewhat thick consistency, common in Argentina. It is made frommayonnaise with a smaller amount of tomato-based sauce such asketchup, as well as seasonings includingpimento,oregano, andcumin.[1][2]
According to legend, the sauce was invented by the physicianLuis Federico Leloir in the mid-1920s at the golf club of the seaside resortMar del Plata. Tired of eating shrimp and prawn with mayonnaise, he asked the waiter to bring various ingredients (vinegar, lemon, mustard, ketchup, and others) and experimented with different mixtures. The favourite was ketchup and mayonnaise. Leloir's companions named the resultsalsa golf, and its fame grew.[3][4][5] Soon it spread to neighboringUruguay[6] while also being common in Chile.
There are several recipes, but the sauce is always mostly mayonnaise with a tomato-based sauce like ketchup. Seasoning is added to give the sauce an Argentine flavor, such as pimento, oregano, and cumin. The mixture can also includeWorcestershire sauce and mustard.[7]
Salsa golf is used to dress salad, meat, and other food, and it is the main ingredient in a typical Argentine dish calledpalmitos en salsa golf.
In neighboring Paraguay,salsa golf is also popular and is sometimes eaten withquail eggs. In countries outside South America,salsa golf is more commonly known asMarie Rose sauce orfry sauce.
The Argentine dishrevuelto Gramajo is often served with this sauce.[7]
