What is a Coulis?

[LogghiB]

Originally Posted by pgram

Use one capsule of ground up ascorbic acid (vitamin C) and it will perserve the color of green vegetables like asparagus, spinach, basil pesto, etc.

Cheater!

Blanch it, robot coupe it, push it through a mesh strainer, season, chicken stock to consistency. (This is how I do it, anyway.) If it's too thin, blanch more. (Too thin is rarely a problem, since you'd have to be adding too much liquid.)

Fruit coulis I'll play around with liquids - rice wine for mango, strawberry - verjus for raspberry, tomato, kiwi... etc.

[Cheech]

Originally Posted by abefroman

You just mix apricot and yellow pepper with cream?

If I remember correctly, the apricot coulis didn't have cream in it. The pepper coulis does have cream and several other ingredients. If you'd like, I can find the recipes and send them to you...

[chefsbb]

I have a good one.
Roasted corn and ginger coulis. Great with scallops or shrimp.

[Pete]

One of my favorite sauces is "Corn Cream". Juice a couple ears of corn, separating pulp and juice. Slowly heat the corn juice to a boil. It will thicken considerably. Thin with some chicken stock to consistency, season with salt and pepper, and finish with a little butter. During season this sauce is plenty sweet, out of season I often add (if even using it out of season) just a hint of honey to help the sweetness. Drizzled around the plate, along with some cilantro oil and chili oil really helps play up a Southwestern theme.