Burrata Salsa

Chris Cosentino serves this puree of burrata (cream-filled mozzarella) with his bison strip loin, a combination he calls "Italian cheesesteak." Buffalo mozzarella can also be substituted for the burrata. The sauce is a luxe match for any grilled meat.

Slideshow: More Salsa Recipes

  • Total Time:
  • Servings: 1 1/4 cups

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  • 4 ounces burrata cheese, coarsely chopped
  • 1 tablespoon whole milk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. In a blender or food processor, combine the burrata with the milk and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper and serve.

Make Ahead

The salsa can be kept at room temperature for up to 4 hours. Blend once more before serving.

Contributed By Photo © Cedric Angeles Published August 2008

476437 recipes/burrata-salsa 2013-12-06T23:14:16+00:00 Chris Cosentino barbecue-cookout|fathers-day|sauces-and-condiments|fast|make-ahead|no-cook|vegetarian august-2008,Chris Cosentino,mozzarella,cheese sauce,burrata,steak sauce recipes,burrata-salsa 476437

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