Coulis

a thin puree of fruit.

Coulis

A coulis (iː {respell|koo|LEE|`}; French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups....
Found on http://en.wikipedia.org/wiki/Coulis

coulis

(koo-LEE) - (1) A French culinary term. It is a type of a sauce, usually a thick one, which derives its body (either entirely or in part), from pureed fruits or vegetables. A sauce of cooked down tomatoes can be a tomato coulis as can a puree of strained blackberries. (2) Today coulis also denotes some thick soups made with crayfish, lobster, praw....
Found on http://whatscookingamerica.net/Glossary/C.htm

Coulis

A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree.
Found on http://www.encyclo.co.uk/local/22282

Coulis

A strained sauce made from pur
Found on http://www.foodinaminute.co.nz/Cooking-Basics/A-Z-Cooking-Glossary

Coulis

A thick sauce usually made from one main ingredient, such as raspberry coulis.
Found on https://findlayfoods.com/dictionary-of-french-cooking-terms

Coulis

fruit purée
Found on https://www.getalsaced.com/french-food-dictionary.html

Coulis

purée of raw or cooked vegetables or fruit.
Found on http://www.patriciawells.com/glossary/

coulis

puree or raw or cooked vegetables or fruit
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
No exact match found