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Salsa Golf

Serves 8 Dip vegetarian, gluten-free, Appetizers

Salsa Golf

Salsa Golf, a creamy and tangy concoction, traces its origin to the coastal city of Mar del Plata, where it was allegedly created at a local golf club. This simple yet ingenious blend of mayonnaise and ketchup quickly became a beloved staple in Argentina, often making its appearance at casual gatherings and seaside picnics. It is particularly cherished as a dressing for cold salads featuring hearts of palm, shrimp, and hard-boiled eggs.

With its smooth texture and a balanced mix of sweet and savory notes, Salsa Golf offers a playful zest to any dish it accompanies. A hint of Worcestershire sauce, lemon juice, and a dash of paprika add depth, making it a versatile sauce that can elevate the simplest of ingredients. Whether drizzled over a seafood cocktail or served alongside a platter of cold appetizers, this sauce brings a touch of nostalgic charm to the table.

Ingredients

  • 150 g (5 oz)mayonnaise
  • 3 tbspketchup
  • 1 tspWorcestershire sauce — optional
  • 1 tsplemon juice
  • pinchpaprika

Method

  1. In a medium-sized mixing bowl, combine 150 g (5 oz) of mayonnaise and 3 tablespoons of ketchup. Use a whisk or a spatula to stir the ingredients together until the mixture is smooth and the color is a uniform coral. Ensure there are no streaks of mayonnaise or ketchup remaining.
  2. Add 1 teaspoon of Worcestershire sauce, 1 teaspoon of lemon juice, and a pinch of paprika to the mayonnaise and ketchup mixture. Stir these ingredients in gently, ensuring they are fully incorporated into the sauce. The addition of these ingredients will enhance the flavor profile, adding depth and a subtle tang.
  3. Taste the salsa golf to check the balance of flavors. It should have a gentle sweetness from the ketchup, a slight tang from the lemon juice, and a hint of umami from the Worcestershire sauce, without being overly sweet like a child's sauce. Adjust seasoning if necessary, adding a bit more paprika for a touch of spice or a squeeze more lemon for extra tang.
  4. Transfer the salsa golf to a small serving bowl or container. Cover it with plastic wrap or a lid and place it in the refrigerator to chill for about 20 minutes. Chilling allows the flavors to meld together, enhancing the overall taste and giving the sauce a refreshing coolness.
  5. Once chilled, the salsa golf is ready to be served. Spoon it generously over palmitos (hearts of palm), prawns, or hard-boiled eggs. The sauce should complement these ingredients, adding a creamy, tangy layer that elevates the dish.