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Caruso sauce orsalsa Caruso is a warmsauce inUruguayan cuisine made ofcream, ham, cheese,beef extract, and mushrooms, and sometimes nuts or onions. A simpler version is aBéchamel sauce with spices, walnuts, and ham.[1] It is served withpasta, typicallycappelletti.
A different Caruso sauce, unrelated to the Uruguayan one and also served with pasta, is made of tomato, chicken giblets and mushrooms.[1][2]
Caruso sauce was created in the 1950s inUruguay by Raymundo Monti of the restaurantMario y Alberto inMontevideo. Monti wanted to create a new recipe in the style ofItalian cuisine.[3] The dish was named in honor of the Neapolitan tenorEnrico Caruso who was popular inSouth America during his tours of the 1910s.[3][4]
The sauce was originally considered to be a variant ofbechamel but its flavor is distinctly different. Several culinary seminars referred to Caruso sauce as "the new invention", and it gained international culinary recognition.[3] In recent decades, the sauce has been included in the menu of some South American andWestern European restaurants,[5] but it is unknown in Italy.[6]
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