Cortney Burns & Nicolaus Balla Sauce Recipes
Independent adaptations of Cortney Burns & Nicolaus Balla's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Cortney Burns & Nicolaus Balla.
Cortney Burns & Nicolaus Balla is a cookbook author working in California / fermentation-forward; recognized with James Beard Cookbook Award 2015 (Bar Tartine: Techniques & Recipes).
By the numbers
3
recipes
67%
pour-and-shake ready
1.6:1 fat to acid
field median 2.7:1
9
ingredients per recipe, field average 6.8
Lemon juice is Cortney's acid of choice, showing up in 2 of 3 recipes.
Compared with the whole catalog, Cortney reaches more often for garlic (100% vs 35%), lemon juice (67% vs 23%), and red wine vinegar (67% vs 10%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Cortney Burns & Nicolaus Balla. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 national award
- Anchovy DressingNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
- Yogurt DressingNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
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Kitchens
- Independent / cookbook author · San Francisco
Awards
- James Beard Cookbook Award 2015 (Bar Tartine: Techniques & Recipes)
Citations
- Black Garlic Vinaigrette · adapted from Cortney Burns & Nicolaus Balla / 7x7 (Bar Tartine)
- Anchovy Dressing · adapted from Cortney Burns & Nicolaus Balla / The Kitchn (Bar Tartine)
- Yogurt Dressing · adapted from Cortney Burns & Nicolaus Balla / 101 Cookbooks (Bar Tartine)
Every recipe lists its source and original title in the Provenance section of the recipe page.