Description
A concentrated, strained purée of fruits or vegetables used as a sauce base or garnish.
Technical
Coulis formation involves thermal breakdown of pectin and cellulose structures, followed by mechanical separation of fibrous material through straining. The reduction phase concentrates soluble sugars and volatile aromatics through evaporation.
Culinary Significance
Provides intense flavor and vibrant color while maintaining smooth texture ideal for plating precision.
Science
Primary Reaction
Enzymatic degradation of cell walls
Parameters
Temperature
85°C optimal
75°C to 95°C range
Time
45 minutes
20 minutes – 2 hours
Equipment
Food millChinois strainerHigh-speed blenderNon-reactive saucepan