A smooth sauce made from puréed fruits or vegetables, often strained and used in modern cooking as a sauce or garnish.
From French 'coulisse,' meaning 'slide' or 'groove,' perhaps from the idea of sauce flowing smoothly. Used in French haute cuisine.
Coulis only became a standard cooking term in the 1960s-70s when fancy restaurants needed a fancy word for 'fruit puree'—it's a modern invention dressed up in French!
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