Salsa Golf (Argentinian Salsa Rosada)

Historically, Salsa Rosada or Salsa Golf, as the sauce is known in Argentina, might be the first iteration of the ketchup and mayo mix; according to lore, it was invented by eventual Nobel Prize winner Luis Federico Leloir, who combined the two condiments to eat alongside seafood. Salsa Golf is a semi-liquid cold sauce that starts with a base of homemade mayonnaise. You may also try it with premade mayonnaise for convenience, but the taste will be different. To be served on pizza, hearts of palm (as a salad), French fries, burgers or hot dogs, etc. If you are pregnant and/or avoiding raw eggs, use the pre-made mayonnaise.

2 eggs, yolks only
¾ cup vegetable oil
½ lemon, freshly juiced
½ tsp. sea salt
½ tsp. mustard (I used Dijon-style mustard)
2 Tbsp. ketchup

Put the yolks in a medium bowl. Using a hand-mixer, beat the yolks on medium speed. Add the oil in a very thin steady, stream, beating continuously until the yolks and oil have immulsified, and you have mayonnaise. Add in the lemon juice and salt.

Taste for seasoning.

Stir in the mustard and ketchup with a spoon until combined, and chill until ready to serve.