Easy Strawberry Coulis Recipe (2024)

FAQs

What is strawberry coulis made of? ›

What is a strawberry coulis. The word makes it sound fancy, but all it is simply a strawberry sauce. Literally that's it. It is a smooth, 3 ingredient sauce made from pureed and strained strawberries, sugar, and lemon juice.

In order to make a coulis, the fruits or vegetables are pureed and then strained. Sometimes, they are strained multiple times to remove any seeds or chunks and to give the liquid a velvety texture. Vegetables are usually cooked and then pureed, but fruits may be pureed fresh with no cooking.

The easiest way to thicken strawberry sauce is to simmer it for longer. The longer you allow it to heat on the stove, the more moisture will evaporate. If your sauce isn't thickening on the stove, or you don't have the time to let it simmer longer, you can add a cornstarch slurry to thicken it.

In fact, you will on average need a 5:1 ratio of sugar to fruit to make fruit-based sauces, jams, syrups, and more. We all know sugar simply makes things taste great, but it serves multiple purposes beyond improving taste.

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!

Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

If you are going to the store and strawberries are only sold in 1-pound containers of whole strawberries, you need a few simple equivalents to figure out how many containers you need to buy. One pound of whole strawberries equals: 2 3/4 cups sliced strawberries. 3 3/4 cups whole strawberries.

Can dogs eat strawberries? ›

Yes, dogs can eat strawberries. Strawberries are full of fiber and vitamin C. Along with that, they also contain an enzyme that can help whiten your dog's teeth as he or she eats them.

Have you ever bitten into a plump, red strawberry, only to find it bland and watery? Certain pesticides might be responsible. A team has found that two common strawberry fungicides can impact cellular mechanisms, creating berries with subdued flavor and sweetness, as well as a lower nutritional value.

Bring to a simmer then simmer uncovered for 12 - 18 minutes (stirring occasionally) or until fruit is soft and sauce has thickened. Add more sugar to taste, if necessary. Remove saucepan from the heat and using an immersion blender (see my notes for other blending options) blend until smooth.

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Store in the fridge for up to 4 days until needed. It can also be frozen, thaw overnight in the fridge before serving.

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Strawberry puree is made by cooking strawberries with sugar. The heating dissolves and melts the sugar in the water contained in the strawberries. It also evaporates water, creating a thick red syrup containing strawberry solids. The resulting puree is concentrated in color, texture, and strawberry flavor.

All kinds of fruits or vegetables can be made into coulis, but common types are raspberry, apricot or red pepper. Coulis are usually drizzled over desserts or savoury dishes, but they can also be used in sauces to enhance their flavour.