Caruso sauce

Caruso sauce or salsa Caruso is a warm sauce in Uruguayan cuisine made of cream, ham, cheese, beef extract, and mushrooms, and sometimes nuts or onions.

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 in Uruguay by Raymundo Monti of the restaurant Mario and Alberto in Montevideo.

[3] The dish was named in honor of the Neapolitan tenor Enrico Caruso who was popular in South America during his tours of the 1910s.

[3] In recent decades, the sauce has been included in the menu of some South American and Western European restaurants,[5] but it is unknown in Italy.