Coulis in French refers to a liquid puree. Coulis is most commonly made from fruits and vegetables and is used as a quick and simple sauce for both sweet and savory dishes which adds color and additional flavor. To make a coulis, place the peeled fruit or vegetable in a blender or food processor with a little liquid and seasoning and puree until you get a smooth slightly thick sauce. You can use it to decorate your presentation plate by drizzling it around with a spoon or squeeze bottle or just making pool of it on the bottom of the plate. You can mix and match different colored coulis to make a stunning presentation. Just make sure that the coulis flavors which you choose to decorate you dish enhance the flavors of the main dish. Be creative with it, itÂ's only food.
A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree.
originally this term referred to the juices from cooked meats. It can also be a thick pureed shellfish soup. Nowadays, many different types of thick purees are called coulis, including vegetable and fruit mixtures.