Salsa golf

Salsa golf (literally "golf sauce") is a cold sauce of somewhat thick consistency, common in Argentina. According to legend, it was invented by Nobel laureate Luis Federico Leloir in the mid-1920s at the "Golf Club" at the seaside resort Mar 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 best-liked was ketchup and mayonnaise. Leloir's companions named the result "salsa golf" and its fame grew. [Victor Ego Ducrot (1998), "Los sabores de la Patria", Grupo Editorial Norma.]

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.

"Salsa golf" is used to dress salad, meat, and other food, and it is the main ingredient in a typical Argentine dish called palmitos en salsa golf.

See also

* Salsa rosa
* Fry sauce

References

* This article draws heavily on the [http://es.wikipedia.org/wiki/Salsa_golf corresponding article] in the Spanish-language Wikipedia.