Published 1991
The word coulis describes any sort of smooth purée that has been strained to eliminate seeds and bits of peel. A tomato coulis is perfectly smooth and can be used alone either hot or cold, or to flavor other sauces, such as aurore and choron, mayonnaises, and beurre blanc. Depending on the quality of the tomatoes, tomato coulis can be raw or cooked. When preparing tomato coulis, you need only seed the tomatoes to eliminate excess liquid; peeling is not necessary because the skins will be strained out anyway. Tomato coulis can be used as the starting point and emulsifier for a hot or cold vinaigrette or stirred into whipped cream or crème fraîche and served as a cold sauce; mustard whisked in at the end lends a discreet tang.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement