Easy Fruit Coulis recipe, pronounced /ko͞oˈlē/ French, is a fruit or vegetable puree used as a sauce. Considered to be a chef’s trump card, you’ve probably seen coulis adorning dishes of all types. From soup to dinner and desserts it’s a beautiful method to add flavor and up the presentation on any dish.
Coulis are slightly thick and silky smooth, usually mixed with sugar, lemon juice, and occasionally a touch of liquor. They bring a bright beautiful pop of acid, sweet or savory when needed.
Here we’ll show you how to make a Fruit Coulis in your own kitchen. We focus on the cooked version but here’s a recipe for our quick uncooked version. Which can be whipped up on short notice. To store, cover and refrigerate up to 4 days.
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Uncooked Fruit Coulis
2 cups/250 grams berries 1/4 cup (50 grams) sugar 1 tablespoon (or to taste) of lemon juice
- Purée the fruit with the lemon juice and sugar in a food processor or blender.
- Pour the mixture into a fine-mesh sieve placed over a bowl. Press the fruit through the sieve using a large spoon or spatula.
- Chill the coulis before serving.
Now we’ll take a closer look at the cooked version. Generally slightly thicker, due to the fact that you’ll reduce the sauce by about half.
Tips for making the best Fruit Coulis
- Buy the best fruit possible to ensure the most vivid flavor.
- You can use frozen fruit as well, sometimes it’s the better option when you are making a coulis from out of season fruits. Simply defrost the fruit in the refrigerator overnight and discard the juice to keep the coulis from becoming too thin.
Easy Fruit Coulis recipe, pronounced /ko͞oˈlē/ French, is a fruit or vegetable puree used as a sauce. Considered to be a chef’s trump card, you’ve probably seen coulis adorning dishes of all types. From soup to dinner and desserts it’s a beautiful method to add flavor and up your presentation on any dish.
- 3 cups/500 grams strawberries or blueberries
- 1/2 cup/100 grams granulated sugar white
- 1/2 lemon juiced
- 1 teaspoon vanilla extract pure
Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan.
Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes.
Remove from the heat; stir in the vanilla.
Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
- Prep time is approximate