Coulis

A **coulis** (pronounced koo-LEE) is a smooth, thin sauce, typically made from puréed and strained fruits or vegetables. It's often used as a garnish, a flavorful base, or a sauce for desserts. The consistency should be delicate and the texture silky, achieved by removing any seeds, skins, or fibers during the straining process. Couli can be served hot or cold, enhancing dishes with vibrant colors and fresh flavors. The term is French, reflecting the traditional origins of this culinary technique. It is a versatile element often showcasing seasonal ingredients.

Coulis meaning with examples

• The chef drizzled a vibrant raspberry coulis over the panna cotta, adding a burst of color and tart sweetness. Its smooth texture contrasted perfectly with the creamy dessert.
• For the appetizer, we used a tomato coulis as a bed for the grilled scallops. Its slight acidity and refreshing notes made a sophisticated accompaniment to the seafood.
• The roasted duck was beautifully enhanced by a cherry coulis, which provided both sweetness and a complex depth of flavor. The sauce's appearance was appealing.
• The kitchen staff used a mango coulis to give a tangy citrus note to the chicken and sweet potatoes. This element brightened the overall profile of the meal.