|Place of origin||Argentina|
|Created by||Luis Federico Leloir|
|Main ingredients||mayonnaise, ketchup, pimento, oregano, cumin|
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 copying the famous "salsa rosada" from Colombia, which was invented before world war 1 around 1916. 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. Soon it also spread to neighboring Uruguay.
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 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.
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