Coulis is an unthickened sauce usually made from a purée of fresh fruit or vegetable. Regained popularity during the reign of Nouvelle Cuisine.
For most vegetable coulis, such as those from capsicum, leek, champignons or onion,, the vegetable is cooked until softened, then puréed. If the purée is very liquid, the vegetable can be cooked with a little potato, as with champignons for example. The purée may also be pushed through a sieve to ensure that there is no grainy texture.
Many vegetable coulis are used as a sauce in their own right. Some are reduced to thicken the cooking liquor or jus d viande, to turn them into a more sophisticated sauce. A purée of garlic and / or onion or a bright green purée of refreshed watercress, chives or chervil are great. The final sauce may be enriched with butter.
Coulis may be hot or cold, cooked or uncooked.
This uncooked tomato coulis has a beautiful fresh taste and is delicious with the vegetable terrine.
6 tomatoes, ripe, cored, skinned and de-seeded
1 tbsp tomato paste
1½ tbsp olive oil
1tsp white wine vinegar
1 tbsp flat leafed parsley, chopped
1 tbsp basil torn into tiny pieces or chopped (optional)
S & P
Score the base of the tomatoes, remove the core and blanch in boiling water for 1 – 2 minutes. Cool and remove skins, cut into quarters and remove seeds and membranes. Add the tomato paste and drizzle the oil in whisking to incorporate.
Add S & P, vinegar and chopped parsley and a little basil when in season.