Salsa golf

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Salsa golf
Salsa golf.jpg
Salsa golf served at a "taste-off" in Buenos Aires
Type condiment
Place of origin Argentina
Created by Luis Federico Leloir
Main ingredients mayonnaise, ketchup, pimento, oregano, cumin
Cookbook: Salsa golf  Media: Salsa golf

Salsa golf (Spanish for "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 a 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.[1][2][3]


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.

In neighbouring Chile for instance, the growing wine market allowed for the development of a variant in 2001 by René Moncayo called renehonaise, which replaced the ketchup with red wine and olive oil for a more elegant dressing for seafood, especially scallops and Chilean abalone. In neighboring Paraguay, salsa golf is also very popular and is sometimes eaten as a delicacy with quail eggs.

In countries outside South America, salsa golf is more commonly known as Marie Rose sauce or fry sauce.

See also[edit]