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Procedure for Making Vegetable or Fruit Coulis
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- If necessary, skin the vegetable(s) or fruit by blanching and refreshing, roasting or charring, or paring.
- Trim and discard cores, hulls, seeds, and unripe areas.
- Chop the vegetable(s) or fruit into small pieces (A). (The smaller the pieces, the less air will be incorporated by the action of the blender or processor, resulting in a smoother, better-textured sauce.)
- Place the vegetable or fruit in a blender or food processor, and pulse until it becomes a smooth pulp (B). Do not overload the machine. Work in batches if necessary.
- Alternatively, place the vegetable or fruit in a small, nonreactive bowl and grind to a pulp with an immersion blender. Avoid incorporating air into the pulp.
- Place the vegetable or fruit in a blender or food processor, and pulse until it becomes a smooth pulp (B). Do not overload the machine. Work in batches if necessary.
- Transfer the pulp to a food mill, strainer, or drum sieve set over a bowl. Strain the pulp by forcing it through the sieve (C).
- If necessary, thin the purée to the desired texture.
- Season the purée as desired.
