Jump to content

Coulis

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by 98.122.136.50 (talk) at 11:38, 14 October 2019 (The article described coulis as a "thick" sauce. That is simply false. Coulis, the word itself, derives from the French verb couler, meaning "to flow." Coulis is literally defined as a thin sauce in dictionaries, cooking manuals, and elsewhere.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Panna cotta with the strawberry coulis
Preparation of the strawberry 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.

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]

See also

References

Wikimedia Commons has media related to Coulis.
Look up coulis in Wiktionary, the free dictionary.
  1. ^ Gisslen, Wayne (2012-01-17). Professional Baking. John Wiley & Sons. p. 274. ISBN 9781118083741.
Stub icon

This condiment-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Coulis&oldid=921181237"