Coulis

Coulis

Coulis is a sauce which can be sweet or savory, depending on what it is meant to accompany. As a general rule, coulis is thick and evenly textured, and it can be made from fruits or vegetables. Using coulis can enhance the flavor of food, as well as making it look more sophisticated on the plate. The word is French for “strained liquid,†and it is derived from colare, the Latin word for “strain.†The base of coulis is a fruit or vegetable. Fruits are generally used uncooked, while vegetables may be roasted, blackened, or simmered so that they soften. The base is pureed so that it is creamy and smooth, and then it is usually seasoned. After seasoning, the coulis may be strained to remove things like seeds or chunks of skin. Coulis may be artfully drizzled on a plate, or pooled next to

the food. In some cases, multiple types of coulis appear on one plate, for varying flavors and colors.

Fruit coulis often accompanies desserts. One of the most classic kinds of fruit coulis is a berry coulis, especially raspberry. Fruits are usually lightly seasoned with sugar and lemon juice, to bring out the flavor of the fruits so that they enhance the dishes they are added to. Savory fruit coulis may also be made for things like roasts. Vegetable coulis can include any number of things, although roasted pepper or tomato are two common ingredients. This type of coulis tends to be more savory, and it can be quite colorful. It can be drizzled over roasts, poured into soups to make patterns, or used in any number of other ways to dress up and flavor a dish.