Coulis? Whats that? Nothing more then a puree of fruit or vegetables used to enhance a dishes flavor or appearance. So in a nut shell a Coulis is a sauce. To have a proper Coulis one must strain it after it is made through a chinois. Chinois whats that? Its a fine mesh sieve used to get a perfect texture to your sauces soups or purees. Ive worked with many French Chefs and pretty much have loved every second of it! One thing I learned is a strained sauce is a good sauce. When I was the Chef de Cuisine at a local French restaurant I had my cooks strain the lobster bisque twice through a chinois maybe three times depending on the mood I was in. Anyway the reward to doing this is fair greater then not doing it. Long story short, if your going to be serious about your soups and sauces invest in a chinois. I use my Blackberry Coulis on fish, this one has a vinaigrette feel to it but the texture is much smoother.
- 3 Pints blackberries
- 1 Cup brown sugar
- 1/2 Cup balsamic vinegar
- 2 Cups olive oil
- Warm water as needed
- In Blender add berries, sugar, and vinegar
- with blender running add olive oil slowly
- Adjust consistency with water if too thick
- Strain coulis through a chinois
Easy breezy! Put it in a squirt bottle and garnish your plates with dots or lines. Will yield roughly 1.5 to 2 quarts. Sauce will keep under refrigeration for 2 weeks.