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