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Published 2014
A coulis is a thin purée or sieved sauce made typically of vegetables or fruit (tomato coulis is a common manifestation of it). Nouvelle cuisiniers’ penchant for using fruit coulis, especially made from raspberries, at every opportunity has recently made the term familiar to English-speakers, but in fact it had first crossed the Channel nearly 600 years ago, in the form ‘cullis’. This was a sort of strained broth or gravy made originally probably from chicken, but subsequently from any meat or even fish, and used as a basis for sauces or simply poured over meat dishes.