Coulis

Coulis is a form of thick sauce made from puréed and strained vegetables or fruits. It can be served alongside a variety of dishes. The term is of French origin and was originally used to refer to the juices of cooked meats.

History

The use of coulis dates back to the Middle Ages in Europe, where it was a common technique for preparing and serving food. The word "coulis" comes from the Latin colare, which means "to strain". In its original form, coulis was a meat broth that was strained and used as a base for soups or sauces.

Preparation

Coulis is prepared by puréeing the fruits or vegetables in a blender or food processor, and then straining the mixture to remove any seeds or skin. The resulting sauce is typically thick and smooth. Depending on the recipe, coulis may be sweetened with sugar or seasoned with herbs and spices.

Uses

Coulis can be used in a variety of ways in cooking. It can be served as a sauce with meat, fish, or poultry, used as a base for soups or stews, or drizzled over desserts. Fruit coulis, such as raspberry or mango, are often used in desserts, while vegetable coulis, such as tomato or bell pepper, are more commonly used in savory dishes.

Varieties

There are many different varieties of coulis, depending on the type of fruit or vegetable used. Some of the most popular types include:

• Tomato coulis: Made from ripe tomatoes, this is a common accompaniment to meat and fish dishes.
• Raspberry coulis: This sweet sauce is often used in desserts, particularly those featuring chocolate.
• Bell pepper coulis: Made from red, yellow, or green bell peppers, this coulis is often used in Mediterranean cuisine.

See also

• Sauce
• Purée
• Gazpacho
• Salsa