Making Fruit Coulis
The secret to a sharp, professional coulis is the finish. You are looking for a consistency that coats the back of a spoon without being thick enough to hold a peak.
Ripeness is your primary ingredient.
Use fruit at its peak. If the fruit is watery or lacking scent, the finished sauce will be one-dimensional.
- fine-mesh sieve
- high-speed blender
- small saucepan
- rubber spatula
What goes in.
- 1 lbfresh berries or stone fruit, pitted and hulled
- 2 tbspgranulated sugar
- 1 tspfresh lemon juice
- 1 pinchkosher salt
Pass through a fine-mesh sieve
Do not skip the sieve. Pressing the puree through the mesh removes seeds and fibrous skins, transforming a chunky puree into a glossy, uniform sauce.
The method.
Prep the fruit
Place clean fruit, sugar, and lemon juice into your blender. If the fruit is frozen, thaw it completely first.
Blend
Process on high for sixty seconds. The mixture should turn from fragmented pieces into a deep, liquid color.
Strain
Set a fine-mesh sieve over a bowl. Pour the puree into the sieve and use your spatula to press the liquid through, leaving only the pulp and seeds behind.
Adjust and chill
Taste the sauce. It should be bright and distinct. Add a few more drops of lemon if it feels flat. Cover and chill for at least one hour to allow the flavors to set.
Other turns to take.
Herb-infused
Steep a sprig of fresh mint or basil in the sauce over low heat for five minutes before chilling.
Spiced
Add a tiny pinch of ground cardamom or black pepper to the blender for stone fruit variations.
When it doesn't go to plan.
Always taste your fruit before adding the sugar; tart berries need more, while sweet summer peaches may need less.
If you are serving this over warm cake, serve the coulis cold to provide temperature contrast.
For a thicker sauce, simmer the strained liquid in a small saucepan over medium heat for five minutes to evaporate excess water.
The ones that keep coming up.
Can I make this ahead of time?
Yes. It will keep in the refrigerator in a sealed glass jar for up to three days.
Why does my coulis look dull?
Usually, this happens if the fruit is overcooked or the blend was too aerated. Keep it cold and handle it gently.
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