Over or Under? Coulis

June 23, 2012

Coulis is thick sauce made from puréed and strained vegetables (savory) or fruits (sweet).

From the Old French coleïs, from coleïz “flowing,” from the vulgar Latin cōlāticus, from Latin cōlātus, “filter, sieve or strain” which is derived from derived from the Latin word colum, “large intestine, colon.” Sounds appetizing, eh?

TOMATO COULIS

2 T extra virgin olive oil
3 plump, fresh garlic cloves, peeled and chopped
2 T shallots, peeled and chopped

2 lbs red and yellow heirloom tomatoes, cored, peeled, seeded, and chopped
1 T thyme leaves
1 bay leaf

Sea salt and freshly ground black pepper

Place the olive oil in a heavy saucepan over moderate heat, add the garlic and shallots, and cook until softened, about 3-4 minutes. Add the tomatoes, thyme, and bay leaf, and cook, uncovered, stirring occasionally, for 15 minutes.

Remove the pan from heat, and discard the bay leaf. Allow sauce to cool to room temperature. Then, purée the sauce thoroughly in a food processor by pulsing. Place coulis in a fine sieve and let excess liquid drip through to a bowl. If too thick, whisk in enough of the drained liquid to reach the desired consistency. Season to taste with salt and pepper.

A savory coulis is traditionally served under the meat, fish, or vegetable dish — but this is not required reading.

BLUEBERRY COULIS

1 qt fresh blueberries
3 T sugar
1 T fresh lemon juice

Put 1 pint (one half) of the blueberries in a food processor with sugar and lemon juice. Purée, then strain with a colander, pressing on solids to drain excess juice. Add additional sugar and lemon juice to adjust to taste and then refrigerate.

Serve at room temperature. Stir in remaining whole fresh blueberries just before topping or…

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