Salsa Caruso (Caruso Sauce) is a traditional Uruguayan recipe for a classic milk and cream based pasta sauce with mushrooms, onion and ham. The full recipe is presented here and I hope you enjoy this classic Uruguayan version of: Caruso Sauce (Salsa Caruso).
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This thick, creamy Uruguayan sauce is packed with mushrooms, ham, and Parmesan for the perfect for pairing with pasta.
Ingredients:
3 tbsp unsalted butter
1 medium onion peeled and finely diced
115g button mushrooms thinly sliced
3 tbsp plain (all-purpose) flour
250ml milk
250ml double cream
1 tbsp beef bouillon granules
1/2-1 tsp salt (or to taste)
1/2 teaspoon freshly-ground black pepper
1/4 tsp freshly grated nutmeg
170g smoked ham, diced
85g Parmesan cheese, freshly grated
Freshly chopped parsley for garnish
Method:
In a wide pot or saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent (about 5 minutes).
Add the mushrooms and cook, stirring occasionally, until softened and any water released has evaporated away.
Stir in the flour until incorporated into the fats and it begins to turn golden.
Slowly stir in the milk, scraping the bottom of the pan.
Stir in the cream and the beef bouillon granules. Season with the salt, black pepper, and nutmeg.
Reduce the heat to medium low and continue to cook, stirring often, until the sauce begins to thicken.
Stir in the diced ham and remove from the heat.
Once the sauce stops bubbling, stir in the Parmesan cheese.
Season to taste and serve immediately as a sauce for your favourite pasta. Garnish with a generous sprinkling of fresh parsley.
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