The international site for food and desserts Taste Atlas made a ranking with the 100 tastiest dressings on the planet. Of course, Argentina was on the table with a classic cold sauce to accompany salads and some summer meals.
To the surprise of many, the chosen one was not the chimichurri, neither was the creole sauce. These seasonings used in meats and offal were not on the list. located in position 47 of the world rankingArgentina has the Golf sauce as the national representative. The tasty ingredient usually accompanies both salads and kanikama as well as hot dogs and hamburgers.
The Taste Atlas gastronomic portal usually makes various rankings on the subject of food, either to select ingredients, meals, drinks and even restaurants. On this occasion, the web put together a list of the 100 best dressings in the world and unusually our country appears in the top 50 for its key element to accompany certain summer meals, such as hearts of palm and asparagus.
“Golf sauce is a creamy Argentinian sauce that usually consists of a mixture of mayonnaise and ketchup. It can be made with homemade or store-bought ingredients, and can also include mustard, lemon, and a variety of fresh and dried spices and herbs.” , describes the American website.
According to a famous legend, the sauce was invented by the Argentine scientist and Nobel Prize winner, Luis Federico Leloir, who had the idea of mixing mayonnaise and ketchup during his stay at the Golf Club of Mar del Plata. Today, golf sauce is one of the typical sauces on the local palate, while commercial versions are available in supermarkets and grocery stores across the country.
Golf sauce’s popularity grew slowly at first, until the 1960s and 1970s, when major international dressing-producing brands moved toward creating regional varieties throughout South America. In the 1980s, there was no seafood or vegetable cocktail It would be complete without a plate of hearts of palm or a casserole with golf sauce.
Meanwhile, in the “top ten” of the most delicious seasonings in the world, condiments of the Lebanon: Mutabal, Toum and Hummus Beiruti, Mexican guacamole ranked fourth and Greek Tzatziki ranked fifth. While in sixth place is Muhammara (Syria), seventh Kashke Bademjan (Iran), eighth Blatjang (South Africa), ninth Ssamjang (South Korea) and tenth Ají criollo (Peru).
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