The way it is defined today, a coulis (pronounced koo-LEE) is a thick, silky sauce made from puréed and strained fruits or vegetables. Originally a French term for “strained liquid” that once referred to meat juices, the modern version is defined by its concentrated flavor and perfectly smooth texture.
The Evolution of the Term “Coulis”
The word coulis comes from the French verb couler, meaning “to strain” or “to flow.” Historically, it had a much different place in the kitchen:
- Linguistic Roots: The term originates from the French verb couler (to strain/flow) and the Latin roots shared with the word colander.
- The Original “Meat Juice”: Historically, a coulis wasn’t a fruit sauce at all; it referred to the strained juices of cooked meats.
- 18th Century Evolution: By the 1700s, it evolved into a thick, puréed soup made from game or fish. As these heavy soups fell out of fashion, the term was briefly restricted to pureed shellfish.
- The “Cullis” in the New World: In early American cooking, the variation “cullis” was often used to describe a strained broth or gravy.
- The Survivor: Today, only the “thick liquid” meaning of the term survives, specifically referring to the sieved fruit and vegetable sauces we see on modern menus.
Coulis: The Evolution of a Term
- Versatility: Coulis are multi-functional tools used for both vibrant plate decoration and as a concentrated flavor base for meats, vegetables, and soups.
- Dessert Gold Standard: Fruit versions (especially berry) are the classic choice for cheesecake or panna cotta, often sieved through a chinois for a glass-like finish.
- The “Nouvelle” Peak: While the 1980s Nouvelle Cuisine era popularized the “squeeze bottle squiggle,” modern chefs use these purees with more restraint to avoid overwhelming the dish.
The transition of coulis from a heavy meat-based “cullis” to the vibrant fruit and vegetable purées we see today was driven by the Nouvelle Cuisine movement. To understand how French chefs rebelled against heavy flour-thickened sauces in favor of lighter, fresher ingredients, read my full report: Haute Cuisine vs. Nouvelle Cuisine: The Evolution of Modern Cooking