Coulis is the French word for “strained liquid” and refers to a thick sauce made from puréed and strained vegetables or fruits. Coulis can be sweet or savory, depending on what it is meant to accompany. The base of coulis is a fruit or vegetable. Fruits are generally used uncooked, while vegetables may be roasted, blackened, or simmered so that they soften. The base is pureed so that it is creamy and smooth, and then it is usually seasoned. After seasoning, the coulis may be strained to remove things like seeds or chunks of skin. The sauce may be artfully drizzled on a plate, or pooled next to the food. When fresh fruits are abundant, turn them into sauces. Do not add too much sugar or water at the onset of cooking. Add sugar at the end as necessary for the type and acidity of the fruit used. The moisture in the fruit will create a sauce when cooked. Wash and prepare the fruit as is appropriate and cut up before making the sauce.
500 g fresh, prepared fruit, e.g. strawberries, blueberries, mulberries, raspberries, etc.
10 ml cornflour
50 ml water
a few drops of lemon juice, sherry or liqueur as preferred.
50 to 125 ml sugar (adjust after tasting)
- Place the fruit, cornflour, water and preferred flavouring into a saucepan and bring to boil while stirring. Simmer until tender and add sugar to taste.
- Serve the sauce chunky as is or turn into a smooth or ultra smooth sauce by blending the sauce in a food processor until smooth. The sauce can also be strained through a sieve.
- Cool quickly and keep refrigerated for up to 1 week. The sauce freezes very well.
Makes ± 500 ml sauce.