Coulis Sauce Coulis (pronounced as coo-lee) is French, meaning strained sauce. It is derived from latin word ‘colare’ which stands for ‘strain’.
A coulis is a form of thick sauce made from puréed and strained vegetables or fruits. The sauce can be either sweet or savory.
Coulis usually accompany any main dish. They are used as a glaze, as a topping or as a base for a main dish or a dessert. They also make a beautiful garnish especially when it comes to gourmet cooking.
A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.
The term originally referred to the released juices of cooked meats, and today can sometimes refer to a puréed soup of shellfish.
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