Coulis

For the French wine grape that is also known as Coulis, see Gouais blanc.

Preparation of a strawberry coulis

A coulis ( /kuːˈliː/ k-oo-LEE; French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick 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.

The term originally referred to the released juices of cooked meats, and today can sometimes refer to a puréed soup of shellfish.