coulis

[French, strained liquid, from Old French couleis, from Vulgar Latin *cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain. See coulee.]

Also cullis; originally the juices that run out of meat when it is cooked, now used to mean rich sauce or gravy made from meat juices, puréed shellfish, vegetables, or fruit. Most usually a sauce made from puréed and sieved fruit.

[koo-LEE] 1. A general term referring to a thick purée or sauce, such as a tomato coulis. 2. The word can also refer to thick, puréed shellfish soups. 3. Originally, the term coulis was used to describe the juices from cooked meat.

Preparation of a strawberry coulis

A coulis (pronounced /kuːˈliː/, "koo-LEE") (French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.

The term originally referred to the released juices of cooked meats, and today can sometimes refer to a puréed soup of shellfish.

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