A coulis is a sauce, almost always fruit based, although vegetable coulis are common in the savory kitchen. They dress up any plate and add punch of color and flavor. They can be piped, spread, drizzled, and poured.
The Recipe
by volume by weight
1/4 cup sliced strawberries 40 grams sliced strawberries
1 teaspoon sugar 4 grams sugar
1/2 teaspoon lemon juice 3 grams lemon juice
2 tablespoons water 30 grams water
Directions
Combine all of the ingredients in a saucepan and bring to a simmer.
Use a fork to mash the berries to help release the juice.
Simmer over low heat to the desired consistency and put through a strainer to remove seeds and pulp.
Store in a squeeze bottle in the refrigerator until ready to use.
Alternatives
The nice thing about coulis is that it can easily be adjusted to suit your taste. If the fruit isn’t quite sweet enough, add some sugar. If you want it to be thicker, cook for a little bit longer over low heat. Not quite enough zing? Add a squeeze of lemon or lime juice.
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