What is coulis?

Coulis is a sauce made from puréed fruits or vegetables, known for its concentrated flavor. It can be sweet or savory, depending on the ingredients. The term “coulis” comes from French cuisine and was originally used to describe the juices from cooked meat, but now it refers to thick puréed sauces.

To make a coulis, you purée fresh or cooked fruits or vegetables and strain the mixture to remove seeds, skins, or fibers. The result is a smooth, thick sauce. For fruit coulis, berries, mangoes, and peaches are common choices. For vegetable coulis, tomatoes, bell peppers, or herbs are often used.

Coulis captures the essence of the ingredients. For example, raspberry coulis, made from raspberries, sugar, and lemon juice, adds a bright, tart taste to desserts like cheesecake. Tomato coulis, seasoned with garlic and herbs, can be used with pasta or grilled meats.

Color

Besides flavor, coulis also adds color to dishes, making them more visually appealing. This sauce can be used in many ways: drizzled over desserts, used as a filling for pastries, or added to savory dishes as a sauce or base.

Homemade

Making coulis at home is simple. A blender or food processor works well for puréeing, and a fine-mesh sieve or cheesecloth is useful for straining. The sauce can be customized to personal tastes by adjusting sweeteners, adding spices or herbs, and controlling the thickness.

For the best results, use ripe, high-quality fruits or vegetables. When making fruit coulis, adding a bit of lemon or lime juice can balance the sweetness and help maintain the color. Roasting vegetables before puréeing can add more depth to the flavor.

Storage

Coulis can be made ahead and stored in the refrigerator for several days or frozen for longer use. This makes it convenient to have on hand for adding flavor to meals.