Salsa Golf or Argentinian Golf Sauce

Ingredients for 1 servings:

• 200 g mayonnaise
• 100 g tomato ketchup
• ½ tsp mustard, medium-hot or grainy Dijon mustard
• 1 tsp lemon juice
• 5 dashes Worcestershire sauce
• 1 tsp brandy or brown rum (Havana or Barcardi Gold)
• possibly salt and pepper
• possibly Tabasco

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Original Argentinian recipe from around 1920 – 1930, somewhat similar to Thousand Island Sauce

If possible, process all ingredients cold. Combine all ingredients in a container and mix well. It’s best to use them in the order listed, adding the brandy or rum at the end. Make sure the sauce isn’t too runny, but still retains its flavor. If you like, you can add a few drops of Tabasco for a variation, but don’t want it to overpower your palate! Then, refrigerate the sauce in a covered container for 1-2 hours. Drizzle over hamburgers, grilled sausages, or shrimp, or use it as a salad dressing.