Coulis

A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. 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 or Key lime pie.

Panna cotta with the strawberry coulis
Preparation of the strawberry coulis

Older uses

The term originally referred to the released juices of cooked meats, then usually to puréed meat-based soups, and today can sometimes refer to a puréed soup of shellfish.[1]

gollark: ++remind 5m test?
gollark: --remind 70m test again again?
gollark: --remind 50m test again?
gollark: --remind 50m test
gollark: --remind 20m test

See also

References
  1. Gisslen, Wayne (2012-01-17). Professional Baking. John Wiley & Sons. p. 274. ISBN 9781118083741.
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