coulis

Coulis is a smooth, pourable sauce made by puréeing and then straining fruit or vegetables to remove seeds and fibers. The term comes from French and implies a sauce that is strained to achieve a refined, liquid texture. Coulis can be either sweet or savory, depending on the base ingredient and flavorings.

Fruit coulis are the most common type and are typically made from berries or tropical fruits such as strawberries, raspberries, blueberries, or mangoes. They are usually sweetened with sugar and balanced with citrus juice, then gently heated or blended and strained to remove seeds. Fruit coulis are commonly served with desserts, such as ice cream, cheesecake, sponge cake, or pancakes, and may be used as a decorative sauce or a light flavoring.

Savory coulis use vegetables or cooked vegetables such as red pepper, tomato, carrot, or beet. They are often pureed and strained to achieve a smooth texture and may be seasoned with herbs, spices, salt, and pepper. Savory coulis are used to accompany grilled meats and fish, roasted vegetables, or as a base for plating sauces in modern cuisine, adding brightness and color.

Preparation and technique typically involve cooking the base to loosen fibers or seeds, puréeing until smooth, and passing through a fine sieve or chinois to achieve a thin, uniform consistency. The finished coulis should be pourable and bright in color. Storage is usually refrigerated for a few days or frozen for longer use.