Coulis

In pre-classic French cooking, a coulis was a concentrated stock made by repeatedly moistening meats with stock and double stock. When well made, it has a natural demi-glace consistency and intense flavor. It was the predecessor of classic demi-glace, which contains roux. More recently, a coulis is a purée or stewed mixture, usually of tomatoes, other fruit, or vegetables that has been strained to eliminate seeds, peels, and other solids. See also Demi-Glace.