Definitions for "Coulis"
Related Terms:
Tomato sauce, Coleslaw, Remoulade, Guacamole, Tahini, Compote, Tarka, Tomato paste, Tandoori, Ketchup , Curry powder, Panzanella, Chili sauce, Gremolata, Gazpacho, Raita, Chutney, Worcestershire sauce, Garam masala, Mirepoix, Tabbouleh, Sesame seeds, Niçoise, Barbecue sauce, Hummus, Chili powder, Season, Korma, Baba ghanoush, Ratatouille, Mole, Sauce , Ginger root, Adobo, Five-spice powder, Kimchi, Chimichurri, Escabèche, Aioli, Rouille, Halva, Pimiento, Masala, Tapenade, Caponata, Goulash, Curry, Shallots, Pistou, Cumin
A thin puree of fruit which is sweetened and strained to a sauce consistency using sugar syrup.
A thin puree of fruit, sweetened and thinned to a sauce consistency using sugar. Back to the top
A liquid puree of vegetable or fruit
any food put into a sauce and reduced to a puree (tomatoes, raspberries, etc)
Smooth, thick fruit or vegetable sauce eg apricot, raspberry, red pepper. It may be used to enhance the flavour of a sauce or may itself be used as a sauce.
a lowfat way to add flavor and decoration to any dish
a sauce whose French name tends to betray its simplicity
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.
pronounced koo-LEE]: A general term referring to a thick purée or sauce, such as a raspberry coulis.
A thick puree made with fruit as a sauce for desserts or with vegetables such as tomato.
A thick puree made with fruit as a sauce for desserts or sometimes with tomatoes. (fr)
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.
a puréed sauce of meat juices or fruit
A thick puree or sauce.
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.
Smooth, thick fruit or vegetable sauce usually made...
A coulis (pron: coo-lee') 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.